A recipe for bone-in, skin-on pork loin, prepared to be crispy and juicy, ideal for holiday dinners.
Recipe Video
Ingredients
- 1piece de Bone-in, skin-on pork loin
- Grilling salt
- Steak seasoning
- Grilling salt
- Liquid smoke
Instructions
Use a sharp-tipped knife to make several slits all over the skin of the loin.
Generously apply the grilling salt only onto the skin of the loin, without seasoning the meat itself.
Dica: The goal of this step is to dehydrate the skin to ensure good crackling (pururuca).
Let the loin rest in the refrigerator for 12 hours.
Dica: This period is essential for dehydrating the skin.
After the refrigeration period, remove all the salt from the skin.
Pat the skin thoroughly dry with paper towels to remove any remaining moisture.
Dica: Drying the skin is crucial for quality crackling.
In a bowl, mix the steak seasoning with a little grilling salt to create the meat rub.
Dica: These seasonings should be purchased from the presenter's website (Bebequemcasa.com.br).
Flip the loin over and apply a little liquid smoke to the meat side, avoiding the skin.
Dica: Liquid smoke adds aroma to the meat.
Generously season the entire meat surface (sides and underside) with the prepared seasoning mixture.
Dica: It is not necessary to add more salt to the skin side, as it has already been treated.
Place the loin in a broiler preheated to 482°F (250°C), initially roasting indirectly (heat from one side only) with the skin facing the opposite side of the heat source.
Dica: Roasting for about two hours is the minimum estimated time for this large bone-in, skin-on piece.
After the initial time, check the internal temperature (it should be above 140°F, ideally around 155°F to 167°F).
Dica: The bone and skin help keep the meat juicier and offer better cost-benefit.
Flip the loin so the skin receives the strong, direct heat and let it crackle for 5 to 10 minutes, monitoring constantly.
Dica: Be careful not to burn the skin during this final stage.
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Nutrition Facts
TACO Table - per serving
- Energy210 kcal11%
- Carbohydrates0 g0%
- Protein36 g48%
- Total Fat6 g12%
- Dietary Fiber0 g0%
*Daily reference values based on a 2,000 kcal diet (ANVISA). Data calculated from the TACO Table (UNICAMP).
Cuisine Type
brasileiraRequired Equipment
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