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
PERFECT ROAST PORK AND CRACKLING.
For 30 years, I have tried to perfect the crunchiest, tastiest crackling and succulent roast pork. Having tried all the methods out there, this is the one that works for me.
Provided by ssarahlewiss
Time 3h35m
Yield Serves 8
Number Of Ingredients 0
Steps:
- Thorougly defrost the joint the day before cooking. You can use a supermarket joint, which contrary to some opinions, works just perfectly. Make sure you unwrap it to defrost it, to discourage it from becoming too moist.
- If the skin has not been scored, do so with a sharp Stanley Knife in long strokes about 1cm or less apart all over the skin.
- Pour boiling water from a kettle all over the joint as it sits skin side up. This will cause the skin to contract and go pale. Once done, dry immediately with kitchen paper.
- Rub salt into the skin thoroughly, then wrap in a clean dry tea towell and put into the fridge overnight.
- In the morning, unwrap the meat (remember to put the tea towell directly into the wash) and rub the skin with a small amount of butter all over.
- Put the joint into a low oven at 160 deg C for 3 hours. I find this just right for a larger joint of around 2kg, however if you want to check if your meat is ready with a meat thermometer, the internal temperature should be 60-70 deg C.
- Take the joint out to rest, and immediately separate the crackling from the meat in one piece and put it onto a small baking tray. Tap the crackling with a fork, if it sounds like its not entirely crisp (and it usually isn't at this stage) pop the tray back into the oven and turn the temperature up to 200-220 deg C for 10-20 minutes until crisp.
- Use a sharp knife to cut the crackling into strips for serving. Lovely served as a traditional English roast with roast potatoes, baked apple wedges and vegetables.
PORK AND CRACKLING
If you have a good butcher, ask him for the rib or rump end of the pork loin ? it?s more evenly sized, making it easier to cook. Ask him to leave the skin on and to score it across with lines about 5mm/1/4 in. apart and then to take it off the bone. Ask him to chop the bones up for you and take them home to use for your gravy.
Provided by Jamie Oliver
Categories main-dish
Yield 8 servings
Number Of Ingredients 12
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.
PERFECT ROAST PORK WITH CRACKLING
Make and share this Perfect Roast Pork With Crackling recipe from Food.com.
Provided by Terese
Categories Pork
Time 1h
Yield 6 serving(s)
Number Of Ingredients 4
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.
Nutrition Facts : Calories 351.7, Fat 23.4, SaturatedFat 8.1, Cholesterol 100, Sodium 1232.7, Protein 33.2
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ROAST PORK WITH CRACKLING RECIPE - BBC FOOD
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- While the oven is preheating, score the skin of the pork. It will be scored already, but it's always best to add a few more lines. To do this you can use the point of a very sharp paring knife, or Stanley knife, or you can now even buy a special scalpel from a good quality kitchen shop!
- Now place the pork in a tin, skin-side up, halve the onion and wedge the two pieces in slightly underneath the meat. Now take about 1 tablespoon of crushed salt crystals and sprinkle it evenly over the skin, pressing it in as much as you can.
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5/5 (211)Total Time 3 hrs 35 minsCategory MainsCalories 746 per serving
- 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.
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#time-to-make #course #main-ingredient #cuisine #preparation #south-west-pacific #very-low-carbs #main-dish #pork #australian #dietary #low-sodium #high-protein #low-carb #high-in-something #low-in-something #meat
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