Melt In Your Mouth Pork Roast Food

PERFECT PORK BELLY

Steps:

• Leave the pork uncovered in the fridge overnight to dry out the skin.
• Preheat the oven to full whack (240°C/475°F/gas 9).
• Carefully score the pork skin with a sharp knife or scalpel.
• Place the bay leaves in a pestle and mortar with the sea salt and give it a good bashing. Add the coriander seeds, fennel seeds and peppercorns, then bash again until fine.
• Rub 2 tablespoons of the flavoured salt all over the pork, massaging it into all the nooks and crannies, saving the rest for another day. Brush away any excess.
• Clank up the onions into wedges and arrange them skin-side up in rows. Lay the pork directly over the onions, then roast for 40 to 50 minutes, or until the crackling is golden and super crunchy.
• Meanwhile, prepare the veg. Scrub the carrots and potatoes, trim the celery and fennel, then clank up into 2½cm chunks and place on a large baking tray. Pick over the rosemary leaves, then break up the garlic bulb and scatter over the cloves, leaving the skin on. Season with salt and pepper, then give it a good mix.
• Remove the pork from the oven and reduce the temperature to 150°C/300°F/gas 2.
• Using tongs, carefully lift the pork off the onions and place it directly on the top bars of the oven. Position the tray of veg exactly underneath to catch the tasty juices. Cook the pork for a further 2 to 4 hours - after 2 hours, the meat will be soft and easy to carve, after 4 hours, the meat will be soft enough to 'pull'. Toss the veg occasionally, turning to coat in the pork juices until caramelised and cooked to your liking, then remove. (Pop an empty tray under the pork to prevent the juices from making a mess in your oven.)
• To make the gravy, carefully drain the fat from the onions and reserve for another day. Place the tray on the hob over a medium heat, then pour in the cider and let it bubble away for a few minutes, scraping up all the sticky goodness from the base of the tray.
• Gradually stir in the flour, then pour in 1.5 litres of boiling water and stir on the heat for 15 minutes, or until thickened and reduced.
• When it's time to dish up, arrange the veg on a serving platter with the pork and strain the gravy into a jug. Carve or pull the pork and plate it up with a little bit of everything. Delicious served with a simple watercress and apple salad, and a dollop of English mustard.

MELT-IN-YOUR-MOUTH PORK ROAST

Steps:

• 1. In a small prep bowl, mix the rosemary, garlic, thyme, black pepper, and olive oil.
• 2. Place the roast into a baking dish, and throughly rub the spice mixture into the meat. Note: If you like garlic as much as I do (it keeps away the vampires), take a small pairing knife and cut slits into the skin about 1.5 inches (3.5cm) deep and insert whole peeled cloves of garlic deep into the slits. The garlic will mellow as the pork cooks, and infuse some awesome garlic flavor into the meat.
• 3. Cover the dish, and let the roast rest in the refrigerator for a minimum of two hours, or overnight. Cook's Note: You might consider a brine for the pork roast. Brining can add up to 15 percent more moisture to the pork loin.
• 4. Before cooking, remove from the refrigerator, and let stand, covered, at room temperature for 1 hour... no more. Note: If it's a very hot day in your kitchen, and you're worried about generating nasty bacteria, you can skip this step.
• 5. Place a rack in the middle position of your oven, and then preheat to 350f (175c).
• 6. Cook, uncovered for about one hour, or until the roast hits an internal temperature of 140f (60c). Cook's Tools: The image on the left is of the Thermapen instant read digital thermometer. It's considered one of the most expensive of it's kind... typically running about 100 U.S. dollars. However, every restaurant that I've worked in used this brand, and if you need quick/accurate temperature readings... this is one to get.
• 7. Remove from oven, tent with foil, and allow to rest for 15 minutes before carving. Cooking Tip: As the roast rests the internal temperature will continue to increase 6 to 8 degrees. And since the government suggests pork be cooked to 145f (63c), you're right in the perfect range for a pork loin roast. This process of the roast continuing to cook outside the oven is called: Carry-over Cooking.
• 8. Why do we let a roast rest before carving? As meat proteins are heated during cooking, they coagulate and squeeze out some of the moisture inside their coiled structures and in the spaces between the individual molecules. The heat drives this liquid toward the center of the meat. As meat rests, this process is partially reversed. The moisture that is driven toward the center of the meat is redistributed as the protein molecules relax and are able to reabsorb some moisture. As a result, less juice runs out of the meat when you cut into it.
• 9. Presentation Pork goes with so many side dishes... How about some black beans and rice, a few pan-fried plantains, or just a few roasted young potatoes, and some applesauce. Enjoy... Keep the faith and keep cooking

TENDER PORK ROAST

Steps:

• Cut roast in half; place in a 5-qt. slow cooker. Combine remaining ingredients; pour over roast. Cover and cook on low for 8-9 hours or until meat is tender. Remove roast to a serving platter and keep warm. If desired, skim fat from cooking juices and thicken for gravy.

MELT IN YOUR MOUTH PORK TENDERLOIN

Steps:

• Place pork in marinade, turning often to make sure meat is completely exposed to the mixture.
• Place meat and marinade into roasting pan in a 475°F oven for 15 minutes.
• Lower temperature to 325°F and cover with aluminum foil.
• Cook for 3 hours.
• Remove meat from roasting pan to a platter and allow it to rest 1/2 hour before slicing and serving.
• For the Gravy: Dissolve corn starch in water and add the ingredients for the gravy (above) to the juices left in the roasting pan.
• Heat on stovetop, on medium heat and stir until it thickens.
• It's ready to serve with stir fried mushrooms, broccoli, red sweet pepper, cauliflower and carrots!

MELT IN YOUR MOUTH DEER ROAST SUPREME (CROCK POT)

Steps:

• Brown roast in large skillet.
• Place in crock pot. Mix all ingredients and pour over the meat. Cover and cook on LOW for 8 to 10 hours.

MELT IN YOUR MOUTH PORK LOIN

Steps:

• Set oven at 300 degrees Fahrenheit.
• Take a large sheet of tin foil; shake half of the soup mix in the center of the foil.
• Place your pork loin on the sprinkled soup mix, FAT SIDE UP.
• Shake the rest of the soup mix on the top of the pork loin.
• Drain can of mushrooms well; place over the top of the pork loin.
• Wrap the meat up in the foil. You may need to double wrap depending on the thickness of the meat.
• Place the wrapped up pork loin in a 13 x 9 rectangular pan.
• Bake for 3 to 4 hours depending on the size of the loin; use a meat thermometer if you are not sure.
• You may use the drippings for gravy; I do and it is delicious.

MELT-IN-YOUR-MOUTH POT ROAST

Steps:

• Place potatoes and carrots in a 5-qt. slow cooker. Cut roast in half. Combine the mustard, rosemary, garlic salt, thyme and pepper; rub over roast. , Place in slow cooker; top with onion and broth. Cover and cook on low until meat and vegetables are tender, 6-8 hours. If desired, top with minced thyme. Freeze option: Place sliced pot roast and vegetables in freezer containers; top with cooking juices. Cool and freeze. To use, partially thaw in refrigerator overnight. Heat through in a covered saucepan, gently stirring and adding a little water if necessary.