ROAST PORK WITH CRACKLING
This classic roast pork recipe with lots of delicious crackling is great for Sunday lunch with the family. Top with our tasty apple & cider gravy
Provided by Barney Desmazery
Categories Dinner, Main course
Time 2h30m
Number Of Ingredients 11
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.
Nutrition Facts : Calories 562 calories, Fat 32.8 grams fat, SaturatedFat 11.3 grams saturated fat, Carbohydrate 11 grams carbohydrates, Sugar 5.1 grams sugar, Fiber 2 grams fiber, Protein 52.6 grams protein, Sodium 0.5 milligram of sodium
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.
REALLY SLOW ROAST PORK SHOULDER WITH CRISPY, CRISPY CRACKLING AND GARLIC ROAST POTATOES
Provided by Lorraine Pascale
Categories main-dish
Time 6h45m
Yield 4 to 6 servings
Number Of Ingredients 13
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
Try our take on milk-braised pork, or 'maiale al latte' - the best way we know of keeping lean pork succulent. Use the meat juices in this Tuscan-inspired recipe to make a rich gravy
Provided by Barney Desmazery
Categories Dinner
Time 2h
Number Of Ingredients 11
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.
Nutrition Facts : Calories 467 calories, Fat 29 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 7 grams carbohydrates, Sugar 6 grams sugar, Protein 40 grams protein, Sodium 0.4 milligram of sodium
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
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
CRACKLING CRUST ROAST PORK WITH MOJO RECIPE BY TASTY
This crispy, citrusy roast pork will be the star of your dinner table. The pork shoulder is marinated in a Cuban-inspired mojo sauce, baked for hours until tender, then broiled for that crispy, crackly skin. Pro tip: use a sharp knife to score the pork skin. This will help any excess fat render out during cooking, as well as allow those mojo flavors to really penetrate the meat!
Provided by Tikeyah Whittle
Categories Lunch
Time 6h40m
Yield 8 servings
Number Of Ingredients 10
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!
Nutrition Facts : Calories 236 calories, Carbohydrate 21 grams, Fat 16 grams, Fiber 3 grams, Protein 6 grams, Sugar 9 grams
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PORK ROAST WITH CRACKLE - CAFE DELITES
From cafedelites.com
5/5 (33)Total Time 2 hrs 10 minsCategory DinnerCalories 350 per serving
- 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.
- Use a sharp knife to score the rind in 1-inch intervals. Thoroughly pat the skin dry with paper towels.
ROAST PORK WITH CRACKLING RECIPE - BBC FOOD
From bbc.co.uk
Servings 8Category Main Course
- 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.
- Place the pork on a high shelf in the oven and roast it for 25 minutes. Turn the heat down to 190C/Fan 170C/Gas 5, and calculate the total cooking time, allowing 35 minutes to the pound, then deduct the initial 25 minutes cooking time.
- There's no need to baste pork as there is enough fat to keep the meat moist. The way to tell if the meat is cooked is to insert a skewer in the thickest part and the juices that run out should be absolutely clear without any trace of pinkness.
- When the pork is cooked remove it from the oven and give it at least 30 minutes resting time before carving. While that is happening, tilt the tin and spoon all the fat off, leaving only the juces.
- Now turn the heat up to medium and gradually add the cider and the stock, this time using a balloon whisk until it comes up to simmering point and you have a smooth rich gravy.
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