ROAST PORK WITH CRACKLING
This classic roast pork recipe with lots of delicious crackling is great for Sunday lunch with the family. Top with our tasty apple & cider gravy
Provided by Barney Desmazery
Categories Dinner, Main course
Time 2h30m
Number Of Ingredients 11
Steps:
- If you have time, rub salt in the pork skin 2 hours before cooking and leave it uncovered in the fridge. Heat the oven to 230C/210C fan/gas 8. Turn the pork rind-side down and with a small knife make about 6 deep incisions along the meat. Poke a sliver of garlic, a piece of rosemary and bay in each incision and turn the pork the right way up. If you didn't salt the pork earlier salt the skin now.
- Mix the carrot, onion and apple and scatter along the middle of a shallow roasting tray to make a bed for the pork to sit on. Sit the pork on the vegetables and rub the skin with the oil. Place the pork in the oven and leave for 15 mins then turn the heat down to 180C/160C fan/gas 4 and continue to roast for 1hr 30 mins. If after this time you don't have brilliant crackling turn the heat up again and check every 5 mins until the skin has crackled.
- Remove the pork from the roasting tray to a board to rest and pour off all but about 2 tbsp of fat from the tray. If your tray is robust enough to go on the heat then do so, if not scrape the contents into a shallow saucepan and place on the heat. Stir the flour in with the veg and cook until you have a mushy, dark amber paste then splash in the cider and bubble down to a thick paste again. Pour in the stock and simmer everything for 8-10 mins until you have thickened gravy. Strain the sauce into another saucepan pushing as much puréed apple as you can through the sieve. Simmer again and season to taste.
- Carve the pork loin with crackling attached into slices using a serrated knife and serve with your favourite vegetables and the apple and cider gravy.
Nutrition Facts : Calories 562 calories, Fat 32.8 grams fat, SaturatedFat 11.3 grams saturated fat, Carbohydrate 11 grams carbohydrates, Sugar 5.1 grams sugar, Fiber 2 grams fiber, Protein 52.6 grams protein, Sodium 0.5 milligram of sodium
PORK ROAST WITH CRISPY PORK CRACKLING
Recipe video above. This is how to make a pork roast with tender juicy flesh, with a crazy-crispy crackling! The crackle is bubbly and puffy from edge to edge as it should be, rather than an impenetratable rock hard flat sheet of skin or worse still, littered with rubbery patches.And the gravy is to die for, thanks to the flavour loaded roasting pan juices!KEY STEPS: Use pork shoulder, dry skin, no need to score (but if it's already scored, that's ok), salt the skin evenly, slow roast low uncovered, keep the skin surface level using foil balls, and blast it for crispy skin! Read the post for extra tips, step photos, and why this recipe works!
Provided by Nagi
Categories Mains
Time 3h35m
Number Of Ingredients 11
Steps:
- Dry skin: Pat the skin dry with paper towels. If time permits, leave in the fridge uncovered overnight (even 1 hr helps). If not, pat extra well.
- Preheat oven to 220°C/430°F (200°C fan).
- Season flesh: Sprinkle pork flesh with 1 1/2 tsp salt, all the pepper and all fennel seeds and 1 tbsp olive oil. Rub into flesh, right into all the crevices and cracks.
- Salt skin: Flip pork, drizzle skin with 1 tsp oil, then rub all over with fingers. Sprinkle all over with remaining 1 1/2 tsp salt, taking care to get even coverage. Un-salted patches will not become bubbly crackling, it will be a hard flat sheet.
- Garlic & onion bed: Place halved garlic bulbs and onion in roasting pan. Place pork skin side up on top of them.
- Wine: Carefully pour wine into the pan, being sure not to wet the skin. Transfer to oven.
- Lower oven: Immediately turn oven down to 160°C/320°F (140°C fan).
- Slow roast: Roast for 2 1/2 hours.
- Level at 1 1/2 hours: Check pork after 1 1/2 hours to see if the pork is warped and the skin's overall surface is significantly unlevelled. If so, adjust to make the skin surface as level as possible using balls of foil and moving large dislodged pork pieces to the side (key tip for crispy crackling, Note 3). Then return to oven for the remaining 1 hour.
- Check pan & salt on skin: If pan is drying out, add some water. If there are bald patches on the skin without salt (eg it fell off), spray lightly with oil spray (or brush lightly with oil) then sprinkle with salt. (Remember, salt = bubbly skin!)
- Increase heat: Turn oven up to 250°C/485°F (all oven types), or as high as it will go if your oven won't go this high.
- Make skin crisp: Return pork to oven for 30 minutes, rotating pan as needed, until skin is crisp and bubbly all over. If needed, use foil patches, secured with water soaked toothpicks, to cover parts that are done and keep crisping up remaining patches.
- Rest: Transfer pork to serving platter, tent loosely with foil (don't worry, crackling stays super-crisp) and rest for 20 minutes (stays warm up to 1 hour). Then slice using a serrated knife.
- Serve with gravy. Don't pour gravy over crackling - pour it off to the side! See note for reheating.
Nutrition Facts : ServingSize 344 g, Calories 746 kcal
BETTY'S BUTCHERS ROAST PORK WITH CRACKLING
My local butcher is awesome and this is his recipe and tip. This recipe requires overnight curing of the skin to dry - allowing for crackling that is out of this world. Don't skimp on the salt. Due to the size of my 3 teenage sons (each about 6ft or taller) I make two as they each have large portions - of everything!
Provided by Betty Bramanis
Categories Roasts
Time 2h
Number Of Ingredients 3
Steps:
- 1. The DAY BEFORE - open the package and score the meat more - making long incisions through the skin. Place the meat into the tray that will be used to bake the meat in. Cover the meat with damp paper towels and pop in the fridge overnight (to dry out the meat)
- 2. The FOLLOWING day - remove the meat from the fridge. Throw away the paper towel and allow the meat to come to room temp. While this is happening, pre heat your oven to as hot as it will go.
- 3. After about an hour, sprinkle over the salt and gently press into the meat. Pop in the oven for 30 - 40 minutes at a high heat.
- 4. Reduce heat to 365oF/170oC and bake for another 1.5 hours. Remove from the oven and rest for 20 minutes.
- 5. Remove the crackling and cut into serving size "chunks" and then carve the meat.
- 6. Serve with gravy and veggies or your choice.
PERFECT ROAST PORK CRACKLING
This is the only way to make true crackling on your pork roast. It took me years to perfect this and this is the first recipe to share on zaar
Provided by Barberal
Categories Pork
Time 4h15m
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Score pork skin, best to have your butcher do this.
- Place pork in colander and pour boiling water over to open the skin. Dry thoroughly and then place in fridge for 1-2 hours.
- Remove from fridge and rub with salt -- Then mix ground fennel seeds with olive oil and rub all over pork and into slits.
- The flavour is magnificent. Use your own judgement on cooking times, but a general suggestion is around 50 minutes per kilogram in a moderate to hot oven.
Nutrition Facts : Calories 1839.2, Fat 141.6, SaturatedFat 49, Cholesterol 547.5, Sodium 352.9, Carbohydrate 0.3, Fiber 0.2, Protein 130.8
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- An hour before cooking, remove the pork from the packaging, wiping the top of the skin with a paper towel to keep it dry. Allow to rest at room temperature so its not cold going into the oven.
- Start to prepare the pork belly by scoring the skin. Firstly using a very sharp Stanley knife, puncture the skin all over with a stab like motion, taking good care not to allow the knife to penetrate the meat, only the skin and fat. You can also score the skin into 1 inch squares as it usually done by the butcher (or have them do it for you). Then using the same knife, portion the skin into 6 to make it easier to cut later.
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