Italian Style Roast Pork With Crispy Crackling Food

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ITALIAN-STYLE ROAST PORK WITH CRISPY CRACKLING



Italian-style roast pork with crispy crackling image

A take on the fennel-seasoned Italian dish porchetta, this Sunday lunch-worthy loin has a layer of perfect crackling

Provided by James Martin

Categories     Main course

Time 2h40m

Number Of Ingredients 12

3 garlic cloves , finely chopped
3 bay leaves , roughly chopped
1 tsp black peppercorn
2 tsp sea salt
1 ½ tbsp fennel seed
2 ½ tbsp olive oil
1.8kg rolled pork loin , untied with the skin scored
1 onion , cut into wedges
1 lemon , cut into wedges
2 tbsp plain flour
125ml Marsala or red wine
500ml vegetable or chicken stock

Steps:

  • Pound the garlic, bay, pepper, 1 tsp sea salt and 1 tbsp of the fennel seeds using a pestle and mortar, then stir in 1 tbsp oil. Place the pork, skin-side up, in a clean sink and pour over a kettleful of boiling water (this tightens the skin - the first step towards great crackling). Drain, pat dry and place, skin-side down, on a chopping board. Rub the garlicky paste all over it, then roll up the loin and tie it at intervals with kitchen string. Arrange the onion and lemon in the centre of a roasting tin and sit the pork on top, skin-side up. Rub the rind with the remaining salt and leave at room temperature, uncovered, for 1 hr.
  • Heat oven to 230C/210C fan/gas 8. Rub the skin of the pork with the remaining oil. Lightly crush the remaining fennel seeds and scatter over the meat. Roast for 30 mins, then turn the heat down to 180C/160C fan/gas 4 and continue to roast for 1 hr 20 mins. Remove the pork, cover loosely and leave to rest for 30 mins. If your crackling isn't crisp, pop the joint under a hot grill for a few mins, but watch it as it will burn very easily.
  • Meanwhile, make the gravy. Tip away all but 1 tbsp of fat from the tin and put on the hob. Add the flour and mix with the onion and lemon, scraping any bits from the bottom. Pour in the Marsala and let it bubble, then gradually add the stock and any of the resting juices, and simmer gently for 8-10 mins. Season, if needed, and strain through a sieve before serving.

Nutrition Facts : Calories 676 calories, Fat 42 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 8 grams carbohydrates, Sugar 2 grams sugar, Fiber 1 grams fiber, Protein 64 grams protein, Sodium 2.2 milligram of sodium

PORK ROAST WITH CRISPY PORK CRACKLING



Pork Roast with Crispy Pork Crackling image

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

3 kg/ 6 lb boneless skin on pork shoulder, NOT scored (, unrolled / netting removed (Note 1 & 6))
3 tsp cooking / kosher salt ((NOT salt flakes or table salt, Note 7))
1 1/4 tsp black pepper
2 tsp fennel seeds ((or other herb/spice of choice))
1 tbsp+ 1 tsp olive oil
1 garlic bulb (, halved horizontally)
2 onions (, halved (brown, white, red))
2 cups dry white wine, or alcoholic or non-alcoholic cider ((Note 2))
1/4 cup flour ((Note 5))
2 cups chicken broth/stock (, low sodium)
Salt and pepper

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

JAMIE'S TUSCAN-STYLE ROAST PORK LOIN & BEANS



Jamie's Tuscan-style roast pork loin & beans image

This isn't any old roast; this is elegant slices of succulent pork and outrageous crackling sat on top of the most amazing Italian-inspired creamy sweet leeks and beans. Ask your butcher to remove the skin, but hang onto it for amazing double crackling - you want about 300g.

Provided by Jamie Oliver

Categories     Pork     Leek     Spinach

Time 2h10m

Yield 16 or 12, with leftovers

Number Of Ingredients 20

SALMORIGLIO MARINADE & SAUCE
1 large bunch of fresh marjoram, (30g)
olive oil
red wine vinegar
PORK & BEANS
3 leeks
1 bulb of garlic
8 -rib higher-welfare pork loin (2kg), bone out, skin removed & reserved
300 g pork skin, (from above)
1 x 700 g jar of butter beans
1 x 360 g jar of cannellini beans
½ a 700g jar of chickpeas
1 heaped tablespoon crème fraîche
GREENS
250 g cavolo nero
250 g rainbow chard
½ a Savoy cabbage
250 g baby spinach
extra virgin olive oil
red wine vinegar

Steps:

  • Preheat the oven to full whack (240°C/475°F/gas 9).
  • To make the marinade, pick the marjoram leaves into a pestle and mortar, bash to a rough paste with a pinch of sea salt, then muddle in 4 tablespoons of olive oil and 1 tablespoon of red wine vinegar.
  • Slice the green tops off the leeks (keep for soups or stock), then cut the white parts in half lengthways. Wash them, then chop into 3cm pieces and transfer to a shallow, snug-fitting casserole pan with the whole bulb of garlic.
  • Score lines in a criss-cross pattern in the pork fat at ½cm intervals across the entire length of the loin (make sure you don't cut through to the meat). Then rub the loin with half of the marinade and place on top of the leeks. Using a small sharp knife, stab the pork skin all over, rub with a tablespoon of olive oil, sprinkle with a pinch of salt and place on a large baking tray.
  • Reduce the oven temp to 200°C/400°F/gas 6, place the crackling on the top shelf and the pork on the shelf beneath, then roast for 1 hour.
  • Meanwhile, prep the greens. Tear the cavolo nero leaves, discarding the stalks, and finely slice the Savoy cabbage, discarding any tough stalky bits as you go, then finely slice the chard, stalks and all. Cook the cabbage, cavolo nero and toughest chard leaves in a pan of boiling water over a medium heat for 3 minutes, then add the tenderest chard leaves and simmer for 1 more minute.
  • Tip the spinach into a colander, then drain the greens directly over it to wilt. Lay all the greens on a clean work surface to cool, then wrap in a clean tea towel and squeeze out all the excess liquid. Transfer to a board and chop everything finely. Reheat in a pan when ready to serve and dress with salt, pepper and a tablespoon of extra virgin olive oil and red wine vinegar.
  • Remove the pork loin and crackling from the oven and transfer to a board to rest for 30 minutes. Squeeze the roasted garlic cloves from their skins into the pan - discarding the skins as you go - then tip in the beans and chickpeas, juice and all. Place on a medium heat on the hob and gently simmer for 5 minutes, until heated through. Stir through the crème fraîche, season to taste and pour in any resting juices from the pork.
  • To serve, spoon the beans onto serving plates and scatter over the cooked greens. Top each plate with two slices of pork, pour over the remaining Salmoriglio sauce and break over the crackling. Serve with a glass of chilled Valpolicella.

Nutrition Facts : Calories 542 calories, Fat 39.4 g fat, SaturatedFat 13.2 g saturated fat, Protein 33.3 g protein, Carbohydrate 13.6 g carbohydrate, Sugar 2.1 g sugar, Sodium 1 g salt, Fiber 4.3 g fibre

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ITALIAN-STYLE ROAST PORK WITH CRISPY CRACKLING – THE BEST ...
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From thebestcooking.co.uk


ITALIAN-STYLE ROAST PORK WITH CRISPY CRACKLING
Meanwhile, make the gravy. Tip away all but 1 tbsp of fat from the tin and put on the hob. Add the flour and mix with the onion and lemon, scraping any bits from the bottom.
From crecipe.com


CRISPY BAVARIAN PORK ROAST WITH BEER SAUCE ⋆ MY GERMAN RECIPES
Pour the broth and the beer into the pot with vegetables, simmer while continuing with the meat. Preheat the oven to 80°C / 175°F. Cut the skin and into the fat (! not into the meat) of the roast in the distance of the slices you plan to cut later. Also cut length in the same width, creating rectangles on the roast.
From mygerman.recipes


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