MALT-GLAZED ROAST PORK & CRACKLING
Roast pork with crispy crackling makes a top-notch Sunday lunch. Remove the skin on the pork first to get both a beautiful malt glaze and the best crackling
Provided by Tom Kerridge
Categories Dinner, Main course
Time 2h
Number Of Ingredients 8
Steps:
- Put the pork skin in a shallow bowl, add a pinch of salt and pour over the vinegar. Leave for 2 mins then place, skin-side up, on a wire rack set over a roasting tray. Set aside somewhere cool.
- Mix the nutmeg and thyme with 1 tbsp sea salt. Score the fat on the pork loin, rub the nutmeg spice all over, then put in the fridge for 1 hr. Meanwhile, put the honey in a small saucepan, cook until it's a dark caramel, then add the soy, stock and malt extract, bring back to the boil and simmer until reduced by about half.
- Heat oven to 200C/180C fan/gas 6. Remove the pork from the fridge, sit in a shallow roasting tray, brush with the warm glaze, then cook in the oven for 10 mins, glaze again and repeat the process four more times over the next hr.
- When the pork has 30 mins left, put the pork skin on a tray on the shelf above. After 1 hr, check the pork is cooked with a digital thermometer - it should be 68C or above. Remove from the oven, brush once more with the glaze and rest for about 20 mins while the pork skin crisps to crackling. Serve the pork on a large chopping board with the broken crackling. Serve with roast potatoes and cauliflower cheese.
Nutrition Facts : Calories 554 calories, Fat 41 grams fat, SaturatedFat 15 grams saturated fat, Carbohydrate 15 grams carbohydrates, Sugar 12 grams sugar, Fiber 0.4 grams fiber, Protein 31 grams protein, Sodium 4.4 milligram of sodium
PORK ROAST WITH CRISPY PORK CRACKLING
Recipe video above. This is how to make a pork roast with tender juicy flesh, with a crazy-crispy crackling! The crackle is bubbly and puffy from edge to edge as it should be, rather than an impenetratable rock hard flat sheet of skin or worse still, littered with rubbery patches.And the gravy is to die for, thanks to the flavour loaded roasting pan juices!KEY STEPS: Use pork shoulder, dry skin, no need to score (but if it's already scored, that's ok), salt the skin evenly, slow roast low uncovered, keep the skin surface level using foil balls, and blast it for crispy skin! Read the post for extra tips, step photos, and why this recipe works!
Provided by Nagi
Categories Mains
Time 3h35m
Number Of Ingredients 11
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.
Nutrition Facts : ServingSize 344 g, Calories 746 kcal
GLAZED PORK ROAST
You don't need many ingredients to prepare this oh-so-good entree. It's a hit with old and young alike at my holiday table.-Gloria Carrara, West Warwick, Rhode Island
Provided by Taste of Home
Categories Dinner
Time 2h25m
Yield 10 servings.
Number Of Ingredients 8
Steps:
- Line a shallow roasting pan with foil; place roast fat side up on a rack in prepared pan. In a small saucepan, combine the remaining ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 14-16 minutes or until smooth and slightly thickened. Pour over pork. , Bake, uncovered, at 325° for 2 to 2-1/2 hours or until a thermometer reads 160°, basting with pan juices every 30 minutes. Let stand for 10 minutes before slicing.
Nutrition Facts : Calories 258 calories, Fat 7g fat (3g saturated fat), Cholesterol 61mg cholesterol, Sodium 65mg sodium, Carbohydrate 27g carbohydrate (20g sugars, Fiber 1g fiber), Protein 21g protein.
GLAZED PORK LOIN ROAST
This is a recipe that I adopted. I have used this glaze for pork loin in the past and it's wonderful. The original recipe calls for the roast to be cooked in the microwave, but I always bake mine in the oven so I have added oven instructions to the recipe.
Provided by Julie in TX
Categories Pork
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- Make 4 slits in fat on pork roast with tip of sharp knife, insert a piece garlic in each slit.
- Sprinkle roast with salt.
- Mix marmalade, mustard and thyme, spread on roast.
- MICROWAVE INSTRUCTIONS Place roast in 16 x 10-inch cooking bag.
- Close bag loosely with string (leave hole the size of finger in closure).
- Place roast on microwve roast- ing rack in oblong baking dish 12 x 7 12 x 2-inches.
- Microwave on medium-low (30%) 30 minutes; turn roast over and turn dish one-half turn.
- Microwave until roast is done (170 degrees F on meat thermometer inserted in several different places in roast), 20 to 25 minutes.
- Let stand 10 minutes in bag in microwave.
- Serve with Meat Juices.
- OVEN INSTRUCTIONS Preheat oven to 350 degrees.
- Put the pork loin which has been prepared with garlic and salt in a roasting pan.
- Bake at 20 minutes per pound or until a meat thermometer registers 160 degrees.
- Spread marmalade mixture on roast during last 15 minutes of cook time.
- Remove from oven and allow to rest for 10 minutes prior to slicing.
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
LEG OF PORK WITH CRACKLINGS
Not to be confused with ham, a fresh leg of pork is relatively uncommon today. The traditional Cuban way is to dress it with oregano and lemon, an approach that couldn't be easier -- or better.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Number Of Ingredients 8
Steps:
- Mix minced garlic, lemon zest and juice, oregano, 2 teaspoons salt, and the oil in a medium bowl.
- Using a sharp knife, make parallel cuts all over pork leg, cutting through skin and fat (but not meat), spacing cuts 1/2 inch apart. Using a paring knife, cut ten 1/2-inch slits into meat (between parallel cuts). Stuff each slit with a halved garlic clove.
- Pat garlic mixture all over pork, pushing paste between each parallel line and covering pork. Season generously with salt and pepper. Transfer to a large plastic bag set in a pan (such as a turkey roasting bag), leaving top open to let skin dry. Refrigerate overnight (or up to 2 days).
- Preheat oven to 475 degrees. Position rack in lower third of oven. Remove pork from bag, and place in a large roasting pan, skin side up. Let stand 1 hour at room temperature. Season again with salt and pepper, and pour wine in pan. Roast for 45 minutes, reduce heat to 350, and continue roasting until thickest part of pork registers 145 degrees on a meat thermometer, about 3 hours. (Check temperature every 15 minutes during final hour of roasting.) Let rest at least 1 hour before serving.
MUSTARD-GLAZED PORK ROAST
Cooking is one of my favorite hobbies, along with sewing, oil painting, exercising and home decorating.
Provided by Taste of Home
Categories Dinner
Time 2h
Yield 8 servings.
Number Of Ingredients 10
Steps:
- Cut slits in top of roast and insert garlic strips. Place roast in a large resealable bag; add salad dressing and vinegar. Seal bag and refrigerate overnight. , Drain and discard marinade. Place roast on a rack in a shallow roasting pan. Season with onion salt, salt and pepper. , Bake, uncovered, at 325° for 1-3/4 to 2 hours or until thermometer reads 160°. Combine the preserves, mustard, brown sugar and butter; brush over roast during the last 15 minutes of baking.
Nutrition Facts :
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
PERFECT HERB-ROASTED PORK LOIN WITH TANGY GLAZE
Topped with an herby, glazed crust, this pork is tender, juicy, and bursting with flavor. It's as impressive as a more expensive cut of beef, but easier on the wallet. Try this the next time you're planning a fancy dinner at home. Serve with mashed potatoes and green beans.
Provided by NicoleMcmom
Categories Pork Loin
Time 1h35m
Yield 12
Number Of Ingredients 12
Steps:
- Preheat the oven to 450 degrees F (230 degrees C). Line a rimmed baking sheet with foil and spray with cooking spray.
- Combine garlic, sage, salt, and pepper in a small bowl and mix well. Rub mixture over all surfaces of the pork. Place pork on the prepared baking sheet.
- Roast in the preheated oven until browned on top, 20 to 25 minutes.
- While the pork is cooking, whisk together vinegar, water, soy sauce, brown sugar, mustard, and cornstarch in a small bowl.
- When pork is browned on top, remove from the oven and reduce oven temperature to 325 degrees F (165 degrees C).
- Lightly coat the top of the pork with 1/2 of the glaze mixture. Return to the oven and cook until the internal temperature reaches 145 to 150 degrees F (63 to 65 degrees C), about 45 minutes. Pour the remaining glaze over the pork during the last 5 to 10 minutes of cooking.
- Remove from the oven and lightly tent with foil. Allow to rest for 10 to 15 minutes.
- Slice pork and serve with pan drippings and juices.
Nutrition Facts : Calories 392 calories, Carbohydrate 4 g, Cholesterol 119.1 mg, Fat 23.8 g, Fiber 0.2 g, Protein 37.6 g, SaturatedFat 8.3 g, Sodium 757.4 mg
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