Product must be fully cooked before eating.

Cooking time are a guide and may vary depending on your appliance.

2.5kg roast pork meat
2 tablespoons Garlic and rosemary seasoning
2 tablespoons Oil
2 tablespoons Salt

2 5kg roast pork meat 2 tablespoons Garlic and rosemary seasoning 2 tablespoons Oil 2 tablespoons Salt

1. Preheat oven to 230C (220C Fan-forced)

2. Remove plastic wrapping and soaker pad.

3. For perfect crackling, wipe rind with paper towel to dry and then rub 2 tablespoons of salt onto the rind.

4. Place roast onto a baking tray and bake at 230C for 30 minutes or until it starts to crackle.

5. Reduce temperature to 180C and bake for 30-40 minutes per kilogram (2.5kg = 80-100 minutes) or until it is cooked through.

6. Remove from the oven and allow to rest for atleast 10 minutes. Remove netting before carving.