Succulent Swiss Pork Roast With Crispy Skin Recipes

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SUCCULENT PORK ROAST

Bone in Pork roast with brown sugar and maraschino cherries. Garlic adds just the right twist. This comes out tender and juicy. Cooking in a oven bag its easy and quick to clean up. 'Pig out!' Hope you enjoy it.

Provided by JoyLee

Categories     Main Dish Recipes     Pork     Pork Roast Recipes

Time 3h10m

Yield 6

Number Of Ingredients 5



Succulent Pork Roast image

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Rinse and pat dry the pork roast.
  • Cut deep slits all over the roast with a sharp knife to different depths. Press pieces of garlic into the slits. In a small bowl, mix together the water, brown sugar, and the maraschino cherries with their juice. Place the roast in an oven bag, and pour the cherry mixture over. Seal the bag, and place in a roasting pan.
  • Bake for 3 hours in the preheated oven, or until the internal temperature of the roast is at least 145 degrees F (63 degrees C). Remove from bag to a serving plate, and baste with the juices. Let stand for 15 minutes before carving and serving.

Nutrition Facts : Calories 619.9 calories, Carbohydrate 21.7 g, Cholesterol 153.8 mg, Fat 40.8 g, Fiber 0.5 g, Protein 39.6 g, SaturatedFat 15.2 g, Sodium 52.9 mg, Sugar 6.6 g

5 pounds bone-in pork roast
8 cloves garlic, peeled and cut in half
¼ cup water
3 tablespoons brown sugar
1 (10 ounce) jar maraschino cherries, with juice

SUCCULENT SWISS PORK ROAST WITH CRISPY SKIN

This is one of my favourite forms of Pork. It is very juicy and yet offers lovely golden crisp skin on top! You will need to get a large piece of preferably Pork Neck or a large piece of pork with the skin and fat still attached, NOT a lean pork roast, so not for those watching their weight! Every time I prerpare this type of pork roast guests never fail to praise and make superlative compliments! Try it, it also makes a great and special family meal!

Provided by Switzerland

Categories     Pork

Time 2h20m

Yield 6-8 serving(s)

Number Of Ingredients 15



Succulent Swiss Pork Roast With Crispy Skin image

Steps:

  • Pre-heat oven 375°F.
  • Wash the entire piece of pork under running water (both sides).
  • Place meat skin side up in a large roasting pan.
  • Cut the top skin with a very sharp knife just up to the beginning of the layer of fat in a criss-cross diamond pattern (just like a baked ham), but not all the way to the meat.
  • Generously apply the mustard on both sides all over the roast including the skin.
  • Squeeze and evenly apply the juice of half a lime per side of the roast.
  • Sprinkle the salt. pepper, season-all and all the dried herbs evenly on both sides of the roast.
  • Turn roast so the skin faces upward in the roasting pan.
  • Pour 1 cup water into bottom of pan (not on the roast).
  • Drizzle olive oil evenly over the top of the roast.
  • Place roast into hot oven and cook 1 3/4 hours or until juices flow clear when center of roast is pieced (meat must be done, not pink!).
  • Remove roast from pan and start slicing including the crisp-golden skin into 1/4 inch pieces. Keep warm!
  • For Gravy/Sauce:.
  • Take pan drippings and add 1/2 cup water, 1/2 cup Half and Half, 1/3 cup extra dry vermouth or dry white wine and scrape bottom of pan to mix well!
  • Season with salt, pepper and season-all to taste. Pour into gravy boat and serve hot with pork roast. Bon Appetit!

Nutrition Facts : Calories 110.7, Fat 10, SaturatedFat 2.5, Cholesterol 7.5, Sodium 179, Carbohydrate 5.4, Fiber 2.4, Sugar 0.7, Protein 1.7

1 large pork neck, 8-10 lbs. with fat and skin attached (do not remove!!)
6 -7 tablespoons Dijon mustard, full grain or 6 -7 tablespoons spicy mustard
1 lime, juice of
salt, to taste
ground black pepper, to taste
Season-All salt, to taste (or preferably Knorr-Aromat)
3 tablespoons dried oregano leaves
2 tablespoons dried thyme leaves
2 tablespoons dried marjoram
1 1/2 tablespoons dried rosemary
1 cup water
3 tablespoons extra virgin olive oil
1/2 cup water
1/2 cup half-and-half
1/3 cup extra dry vermouth or 1/3 cup dry white wine

SUCCULENT ROASTED PORK LOIN

We make pork loin quite often in our house and this recipe has quickly become a favorite. It's easy and delicious and one I'm sure you will enjoy as well!

Provided by Dine Dish

Categories     One Dish Meal

Time 2h20m

Yield 8 serving(s)

Number Of Ingredients 6



Succulent Roasted Pork Loin image

Steps:

  • Preheat oven to 350 degrees F.
  • Crush garlic with rosemary, salt and pepper, making a paste.
  • Pierce the meat with a sharp knife in several places and press the garlic paste into the openings.
  • Rub the meat with the remaining garlic mixture and olive oil.
  • Place pork loin into oven for 2 hours, turning and basting with pan liquids.
  • After 2 hours remove roast to a platter.
  • Heat the wine in the pan and stir to loosen browned bits of food on the bottom.
  • Serve with pan juices.
  • Enjoy!

3 cloves garlic, minced
1 tablespoon dried rosemary
salt and pepper
2 lbs boneless pork loin roast
1/4 cup olive oil
1/2 cup white wine

WHOLE ROAST SUCKLING PIG

A whole roast suckling pig is quite special. No other feast food of the holiday season cooks so easily, and presents so majestically. With its mahogany, crisp skin and its sticky-tender meat, people thrill to be at the party where this is on the buffet. Measure your oven, and be firm with your butcher about the pig's size, so you can be sure it will fit - most home ovens can easily accommodate a 20-pounder. Then, just give the pig the time it needs in a low and slow oven for its meat to reach its signature tender, succulent perfection, while you clean the house or do whatever it is you do before a special party. For the last 30 minutes, ramp the heat of the oven all the way up to get that insanely delicious crackling skin.

Provided by Gabrielle Hamilton

Categories     dinner, meat, project, main course

Time 6h

Yield 10 to 12 servings

Number Of Ingredients 7



Whole Roast Suckling Pig image

Steps:

  • Heat oven to 300 degrees. Prepare the pig: Wash it, including the cavity, under cold running water, and towel-dry thoroughly, the way you would dry a small child after a bath - ears, armpits, chest cavity, face, legs, backs of knees.
  • Sometimes there are imperfections remaining after the slaughtering and processing of the animal. Use dish towels or sturdy paper towels to rub away any dark spots on the ears, any little bit of remaining bristles around the mouth. Like that yellow, papery flaking skin you sometimes find on chickens, which can be peeled off to reveal tender, fresh skin underneath, a similar bit of crud can remain on pigs' chins and under their belly flaps. Clean this little cutie as if you were detailing your car! The purple U.S.D.A. stamp, however, is indelible. But not inedible.
  • Bard the pig with all 20 garlic cloves, making deep incisions all over with a thin filleting knife and shoving the cloves into each pocket; include the cheeks and the neck and the rump and the thighs and the loin down the back and the front shoulders, all areas of the small creature that have enough flesh to be able to receive a clove of garlic. (Sometimes I find I have to slice the larger cloves of garlic in half to get them to slide into the incision.)
  • Rub the entire pig in oil exactly as you would apply suntan oil to a sunbathing goddess of another era, when people still were ignorant of the harmful effects of the sun. Massage and rub and get the whole creature slick and glistening. I do this directly in a very large roasting pan.
  • Wash and dry your hands. Take large pinches of kosher salt, and raising your arm high above the pig, rain down the salt in an even, light dusting all over. You can start with the pig on its back and get the cavity and the crotch, and then turn it over and get the back and the head and flanks. Or vice versa. But in the end, the whole animal is salted evenly and lightly, snout to tail.
  • Arrange the pig in the roasting pan, spine up, rear legs tucked under, with feet pointing toward its ears and its two front legs out ahead in front. Sometimes the pig needs a sharp, sturdy, confident chiropractic crack on its arching spine, just to settle it in comfortably to the roasting pan, so it won't list to one side or topple over.
  • Put the potato deep into its mouth, and place in the oven, on the bottom rack, and roast slowly for about 4 to 5 hours, depending on the size of your pig. (Plan 15 minutes of roasting time per pound of pig; if you have a 20-pounder, then you'd need about 5 hours total cooking time.) Add a little water to the roasting pan along the way if you see the juices are in danger of scorching, and loosely tent the animal with aluminum foil in vulnerable spots - ears, snout, arc of back - if you see them burning. For the last half-hour, raise the oven temperature to 450 degrees, and cook until the skin gets crisp and even blistered, checking every 10 minutes.
  • Tap on it with your knuckle to hear a kind of hollow sound, letting you know the skin has inflated and separated from the interior flesh; observe splitting of the skin at knuckles - all good signs the pig is done. Or use a meat thermometer inserted deep in the neck; the pig is ready at 160 degrees. Let rest 45 minutes before serving.
  • Remove the potato, and replace it with the apple. Transfer the pig to a large platter; nestle big bouquets of herbs around the pig as garnish. Save pan juices, and use for napping over the pulled meat when serving.

1 small (15- to 20-pound) suckling pig
20 garlic cloves, peeled
1/2 cup neutral oil
Coarse kosher salt
1 small potato
1 small apple
1 lavish bunch each fresh rosemary, sage and bay leaves (still on the branch if you can manage it), for garnish

CRISPY SKIN ROAST PORK

This is a childhood favorite which can be served with rice or bread. Pan-fry any leftovers with turbinado sugar for a tasty appetizer.

Provided by Emm Kay

Categories     Pork

Time 1h15m

Yield 6 serving(s)

Number Of Ingredients 5



Crispy Skin Roast Pork image

Steps:

  • Bring enough water in a pot to a rapid boil. Scald the pork skin by dipping only the skin into the water.
  • Remove, then rub Marinade onto the meat side of the pork.
  • Preheat oven to 475°F.
  • Place pork with meat side up on a wire rack inside roasting pan and roast for 10-15 minutes.
  • Remove pork on to a plate. Prick the skin side all over with a fork. Rub the skin with some salt.
  • Return meat to the rack once again with skin side up.
  • Roast for 25-30 minutes or until the skin turns crispy and golden brown.

Nutrition Facts : Calories 485.3, Fat 31.8, SaturatedFat 11, Cholesterol 136.1, Sodium 1258.5, Carbohydrate 1.7, Fiber 0.3, Sugar 1.1, Protein 45.2

3 lbs pork loin (with skin and fat attached)
salt, for roasting
1 tablespoon salt
1 tablespoon pepper
1/2 tablespoon sugar

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