Perfect Roast Pork And Crackling Recipes

EASY ROAST PORK WITH PERFECT CRACKLING

Steps:

• Remove the pork from the fridge approximately 30 minutes before cooking (2 hours before you wish to serve the pork).
• Preheat your oven to 240C / 220C fan / gas mark 9 / 475F.
• Using a very sharp knife, score the rind with deep scores in a diamond pattern (or ask your butcher to do this), then pat the pork dry using kitchen paper.
• Sprinkle the salt and pepper over the rind of the pork and work it in to the cuts using your fingers.
• When the pork has been out of the fridge for 30 minutes, and the oven is at the correct temperature, place the pork on a rack in a roasting dish and put it into the oven for 30 minutes.
• After the pork has been in the oven for 30 minutes, turn the oven down to 200C / 180C fan / gas mark 6 / 400F and continue cooking for 50 minutes.
• Remove the pork from the oven and leave to rest for 10 minutes before carving.
• For ease of carving, remove the crackling first (it should pull away quite easily), then carve the pork into slices and cut up the crackling into chunks.
• Serve with Yorkshire puddings, roast potatoes or mashed potatoes, plus apple sauce, pork gravy and all your favourite roast dinner vegetables.
• To make a delicious gravy to go with the roast pork, simply mix 1 tablespoon of cornflower with a small splash of cold water in a jug until you have a thin paste.
• Add the hot chicken stock to the jug and stir to combine.
• Tip the contents of the jug into the roasting tray and stir gently to mix the stock with the pork juices and to release the stuck-on bits from the bottom of the pan.
• Tip the gravy through a sieve into a clean saucepan and gently heat until the gravy starts to bubble and thicken. Take off the heat when the gravy is your preferred thickness. (See note 2.)

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.

PERFECT ROAST PORK CRACKLING

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.

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.

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.

PERFECT ROAST PORK AND CRACKLING.

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.