SALT & VINEGAR ROAST PORK WITH POTATOES
What is better than roast pork with crackling for Sunday lunch? Our salt and vinegar brine helps to make it extra crunchy, as well as delivering loads of flavour
Provided by Tom Kerridge
Categories Dinner, Lunch, Main course
Time 5h
Yield Serves 8-10
Number Of Ingredients 11
Steps:
- The day before roasting, mix the salt, sugar, vinegar, sage and thyme in a large mixing bowl, then roll the pork in the brine, cover and chill overnight, or for up to 24 hrs.
- Heat oven to 140C/120C fan/gas 1. Tip the potatoes, garlic, onions and thyme into a large roasting tin and toss together with some cracked black pepper, then pack down with your hands and pour over the stock. Remove the pork from the fridge, pat dry with kitchen paper and sit it skin-side up in the middle of the potatoes. Roast for 4 hrs, pushing the potatoes down occasionally so they don't burn.
- If you're happy with the crackling, leave to rest for 15 mins. If not, sit the pork on a shallow roasting tray and turn the oven up to 220C/ 200C fan/gas 7 and roast for 20 mins more or until the skin is crisp, then leave to rest for 10 mins. Check your potatoes - if they are swimming in pork juices, pour some off. Carve the pork and serve with the potatoes, rhubarb compote and stir-fried cumin carrots.
Nutrition Facts : Calories 696 calories, Fat 33 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 40 grams carbohydrates, Sugar 9 grams sugar, Fiber 4 grams fiber, Protein 58 grams protein, Sodium 15.6 milligram of sodium
PORK SHOULDER BRAISED IN BLACK VINEGAR & RICE WINE WITH PICKLED CHILLIES
Chinese black vinegar adds a malty, smoky flavour to this dinner party pork dish, slow-cooked in a ginger and oyster sauce until it melts in the mouth
Provided by Jennifer Joyce
Categories Dinner, Lunch, Main course, Supper
Time 2h5m
Number Of Ingredients 16
Steps:
- Put the pork in a bowl and add 1 tbsp each of the soy sauce and rice wine. Toss to combine, then cover and chill for 1 hr, or overnight if time permits.
- To make the pickled chillies, put the chilli, shallot and rice vinegar in a small bowl with a big pinch of salt, and let stand for 1 hr or more.
- Heat the vegetable oil in a heavy- based saucepan over a medium heat, add the garlic and ginger, and sauté for 2-3 mins or until golden. Add the pork and all the remaining ingredients, and bring to the boil. Reduce the heat to low, cover and simmer for 45 mins. Remove the lid from the pan to allow the liquid to reduce, and cook for a further 45 mins or until the meat falls apart.
- Serve scattered with the sesame seeds and spring onions, with steamed rice and the pickled chillies on the side.
Nutrition Facts : Calories 417 calories, Fat 19 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 14 grams carbohydrates, Sugar 12 grams sugar, Fiber 1 grams fiber, Protein 47 grams protein, Sodium 3.4 milligram of sodium
NOBLE HOUSE BLACK VINEGAR PORK
This is a healthier variation of the Chinese-American Sweet and Sour Pork without the orange dye, MSG and high-fructose corn syrup of the restaurant version.
Provided by Member 610488
Categories Pork
Time 45m
Yield 2-4 serving(s)
Number Of Ingredients 10
Steps:
- In a bowl, combine pork, 1 tablespoon of Shaoxing wine, the soy sauce and ginger juice. Allow it to marinate for 1 hour.
- When done marinating, add 1 inch oil to a heavy bottomed pot and preheat the oil to 340 degrees F (170C). Prepare a wire rack by lining it with several layers of paper towels.
- Put the potato starch in a small bowl, and roll each piece of pork in it to give each piece an even coating of starch.
- Fry the pork in batches (depending on how big your pot is) until lightly browned and cooked though. Transfer the fried pork to the paper towel lined rack.
- In a saute pan, add the remaining Shaoxing wine along with the black vinegar, rice vinegar, soy sauce and sugar. Turn the burner on to high heat and bring the mixture to a boil.
- Add the cooked pork to the black vinegar sauce and continue boiling until the sauce is very thick and syrupy and coats each piece of pork, rather than the pan. Serve with steamed rice.
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