Roast Pork With Crackling Food

PORK ROAST WITH CRISPY PORK CRACKLING

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.

PORK ROAST WITH CRACKLE

Steps:

• Remove all plastic wrap from the pork. Lay it out flat in a tray, rind-side up and uncovered. Allow to dry completely in the refrigerator for at least 1 hour, or overnight if time allows.
• Remove pork from the refrigerator for 1-2 hours before roasting to allow it to come to room temperature.
• Preheat oven to 460°F (240°C).
• Use a sharp knife to score the rind in 1-inch intervals. Thoroughly pat the skin dry with paper towels.
• Turn pork skin-side down. Rub garlic powder and about 1 teaspoon of salt into the meat underneath. Drizzle the olive oil over the pork rind and the meat, rubbing it in with your fingers for best results (if you need more oil, add more). Season the rind with a generous amount of sea salt (about 1 tablespoon).
• Transfer pork to a roasting dish and roast for 50 minutes, or until the rind crackles. Reduce temperature to 350°F (180°C) and continue roasting for 1 - 1 1/2 hours, depending on how well done you like your roast.
• Increase the oven temperature back up to 440°F (230°C). Roast for 10 minutes until the rind has turned into an amazing golden crackling and the pork is cooked through. (To check if the pork is cooked, pierce the thickest part of the meat with a knife. If the juices run clear, the pork is cooked. Alternatively, pork is cooked when the thermometer shows 160°F (71°C).
• Remove from the oven and allow to rest for 15 minutes before carving.

ROAST PORK WITH CRACKLING

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.

PORK AND CRACKLING

Steps:

• Lay out your pork on a board and rub some salt and 1 teaspoon chopped rosemary into the scored lines, trying to get this into every bit by pushing and rubbing in. In a pestle and mortar smash up the fennel seeds, then the garlic and remaining chopped rosemary, and rub this into the meat ? not the skin, or it will burn. Place in a large roasting tray with the balsamic vinegar, bay and olive oil. Leave for about 1/2 hour to marinate.
• Meanwhile, preheat your oven to its highest temperature and brown the bones. Rub the skin of the pork with lots of sea salt ? this will help puff it up and dry it out. Place the pork directly on the bars at the top of the oven. Finally add the browned bones and vegetables to the leftover balsamic marinade, add 570ml, 1 pint water and put into the oven directly under the pork. As the pork cooks all the goodness drips from it into the tray. This liquid will then become your gravy. You also get quite charred bar marks on the base of the pork.
• The pork will take about 1 hour to cook. After 20 minutes turn the temperature down to 220C/425F/Gas 7. Once the pork is cooked, remove it from the oven on the rack and place on a piece of foil to save any juices. Allow to rest for at least 10 minutes. Finish off any vegetables that you are going to serve with it and make a gravy out of the juices in the tray which was underneath the pork.
• Put the bones, the liquid and the vegetables into a large pan. Add some water to the tray that contained the bones and vegetables, as there will be some Marmite-like, sticky stuff on the bottom to the tray which is very tasty. Reboil the water, scrape off all the goodness from the bottom of the tray and then pour everything into the pan. Bring to the boil, shaking occasionally, remove any oil, grease or scum from the top, then pass the contents through a sieve, discarding all the vegetables and bones. You can reduce and then correct the seasoning, to taste.

REALLY SLOW ROAST PORK SHOULDER WITH CRISPY, CRISPY CRACKLING AND GARLIC ROAST POTATOES

Steps:

• Preheat the oven to 325 degrees F.
• Grind the fennel seeds, peppercorns and salt in a spice grinder. Place the pork shoulder into a roasting pan and cut the rind into cross hatches. Rub the spice mixture into the meat and put it in the oven for 4 hours.
• Arrange the potatoes around and under the meat and put it back into the oven for 1 hour.
• Now add the garlic, shallots and carrots around the pork. If your roasting pan is not large enough to accommodate all the vegetables, place them in a separate roasting pan. Cook for 30 minutes, then add the pears. They don't need much cooking time and will disintegrate if cooked too long. Cook for another 30 minutes
• When the meat is tender and flakes with a fork, remove it and the vegetables and keep warm. This will give the pork time to rest and become more tender. If the pork rind is not crispy, put it under the broiler for a few minutes until it is really crunchy and crispy.
• To make the gravy, pour off all but 1 tablespoon of the fat from the roasting pan. Stir the flour into the roasting pan, add the wine, put the roasting pan onto a burner over medium-high heat and cook until the wine is reduced by half. If not using the wine, do this with the stock. Now add the stock and scrape off any bits of meat and vegetable on the bottom of the pan. Taste and add any seasoning if you think it needs it.
• If the gravy is too thin, make a paste in a bowl with 1 tablespoon and 1 tablespoon flour. Add some of the hot gravy to the small bowl and stir. Add this to the hot stock, stirring constantly and bring to a boil. The gravy will thicken slightly.
• If your gravy is too thick, just add a touch more stock. Serve the meat and vegetables with the gravy.
• This dish struggles to make it to the table as the family descends upon it while I am trying to finish the gravy! Use any leftovers for pork sandwiches with some crunchy pickle.

HERB-ROASTED PORK IN MILK WITH CRACKLING

Steps:

• If you have time, prepare the pork the night before or at least 1-2 hrs ahead. Season the pork loin with salt, then put in a large bowl with the garlic, herbs, vinegar and wine, turning to coat. Leave to marinate in the fridge overnight or for 1-2 hrs at room temperature. If making the crackling, season the pork skin with salt on both sides, then sprinkle with the fennel seeds and chilli flakes, if using. Chill on a baking tray overnight or up to 24 hrs.
• Heat the oven to 190C/170C fan/gas 5. Remove the pork from the marinade, allowing the excess to drip back into the bowl and brush off any herbs. Pat dry with kitchen paper. Heat the oil in a flameproof roasting tin or casserole and brown the pork well on all sides for 15-20 mins, using tongs to hold it up and brown the ends. Pour over the leftover marinade, transfer to the oven and roast for 15 mins. If you're making the crackling, cook the skin on its baking tray, fatty-side down, on another shelf.
• After 15 mins, pour the milk over the pork and roast for another hour, basting it with the milk every 20 mins. The milk will look curdled, but don't worry - this is how it should look. After an hour, check that the pork is firm by pressing a finger into the thickest part. If it's not, baste and roast for 10 mins more. Remove to a board and leave to rest. Check the crackling to see if it's crisping up, and increase the oven if needed.
• Put the roasting tin over a low heat and simmer the milk, whisking to break up any curds, then strain through a sieve into a small pan. Tip in any resting juices from the pork and warm through to make a thin, milky gravy. By now, the crackling should be golden and crisp. Carve the pork and serve in slices with the gravy and crackling.

CRACKLING CRUST ROAST PORK WITH MOJO RECIPE BY TASTY

Steps:

• Preheat the oven to 350°F (180°C) .
• Using a sharp knife, score the pork skin and fat in a diamond pattern, spacing the cuts ½ inch apart and taking care not to cut into the meat.
• Combine the garlic and salt in a food processor and pulse until the garlic is finely chopped. Add the olive oil, whole oregano leaves, cumin, and orange and lime zests and process into a smooth paste.
• Rub the paste all over the pork shoulder, making sure it gets into the scores. Transfer the pork shoulder to a baking dish or a roasting pan and pour the lime and orange juices around the pork. Cover the baking dish with foil.
• Bake until an instant-read thermometer inserted into the center of the pork registers between 180°F (82°C) and 190°F (88°C), 6-7 hours. Remove the pork from the oven and turn on the broiler.
• Uncover the pork and turn the oven to broil. Return the pork to the oven and broil until the skin puffs and is golden brown and crisp, 10-15 minutes. Transfer the pork to a cutting board and let rest for 20 minutes.
• Meanwhile, pour the pan juices into a small saucepan and bring to a boil over high heat. Cook until reduced slightly, about 10 minutes. Remove the sauce from the heat and pour through a fine-mesh strainer into a small bowl. Skim off the fat, if desired. Stir the finely chopped oregano into the sauce.
• Serve the pork shoulder with the sauce and your favorite side dishes.
• Enjoy!

DANISH PORK WITH CRACKLING

Steps:

• Preheat oven to 450°F Dry pork roast as much as possible with a paper towel.
• Using a sharp knife, cut halfway through the fat layer (but not the meat) in horizontal lines 1/2" apart. Then make vertical lines 1/2" apart, making a cross-hatch pattern.
• In a small bowl, combine the salt, cloves, mustard seeds, and crumbled bay leaves. Rub the mixture into the pork roast, making sure to work it into the fat layer.
• Place in a deep roasting pan and roast for about 30 minutes or until top is crackling and golden brown. Reduce heat to 350°F and carefully pour the water into the pan.
• Cook another hour, or until meat reaches 160°F.
• Remove crackling from roast, cut roast into slices, and serve crackling with the roast.

PERFECT ROAST PORK WITH CRACKLING

Steps:

• Preheat oven to 240oC. Place pork on a trivet in a baking dish, skin side down.
• Pour enough water into the baking dish so as not to touch the pork. Add the rosemary to the water.
• Bake for 20 minutes. Turn the pork so that the skin is facing upwards. Sprinkle the skin with salt. Bake for a further 20 minutes the reduce heat to 200oC and cook for a further 20 minutes.
• Allow to rest for 10 minutes before slicing.