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
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.
ITALIAN-STYLE ROAST PORK WITH CRISPY CRACKLING
A take on the fennel-seasoned Italian dish porchetta, this Sunday lunch-worthy loin has a layer of perfect crackling
Provided by James Martin
Categories Main course
Time 2h40m
Number Of Ingredients 12
Steps:
- Pound the garlic, bay, pepper, 1 tsp sea salt and 1 tbsp of the fennel seeds using a pestle and mortar, then stir in 1 tbsp oil. Place the pork, skin-side up, in a clean sink and pour over a kettleful of boiling water (this tightens the skin - the first step towards great crackling). Drain, pat dry and place, skin-side down, on a chopping board. Rub the garlicky paste all over it, then roll up the loin and tie it at intervals with kitchen string. Arrange the onion and lemon in the centre of a roasting tin and sit the pork on top, skin-side up. Rub the rind with the remaining salt and leave at room temperature, uncovered, for 1 hr.
- Heat oven to 230C/210C fan/gas 8. Rub the skin of the pork with the remaining oil. Lightly crush the remaining fennel seeds and scatter over the meat. Roast for 30 mins, then turn the heat down to 180C/160C fan/gas 4 and continue to roast for 1 hr 20 mins. Remove the pork, cover loosely and leave to rest for 30 mins. If your crackling isn't crisp, pop the joint under a hot grill for a few mins, but watch it as it will burn very easily.
- Meanwhile, make the gravy. Tip away all but 1 tbsp of fat from the tin and put on the hob. Add the flour and mix with the onion and lemon, scraping any bits from the bottom. Pour in the Marsala and let it bubble, then gradually add the stock and any of the resting juices, and simmer gently for 8-10 mins. Season, if needed, and strain through a sieve before serving.
Nutrition Facts : Calories 676 calories, Fat 42 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 8 grams carbohydrates, Sugar 2 grams sugar, Fiber 1 grams fiber, Protein 64 grams protein, Sodium 2.2 milligram of sodium
More about "pork roast with crispy pork crackling recipes"
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.
ROAST PORK WITH CRISPY CRACKLING | RECIPES MADE EASY
From recipesmadeeasy.co.uk
5/5 (3)Total Time 2 hrs 10 minsCategory Main MealCalories 509 per serving
- Preheat the oven to 220C (200℃ fan)/425°F /gas mark 7. Weigh the joint and calculate the cooking time. Allow 25 minutes per 500g plus 25 minutes.
PERFECT ROAST PORK WITH CRISP CRACKLING RECIPE - THE …
From thespruceeats.com
Ratings 91Category Dinner, EntreeAuthor Rachel DuboisCalories 580 per serving
PORK ROAST WITH CRACKLE - CAFE DELITES
From cafedelites.com
ROAST PORK WITH CRISPY CRACKLING - YOUTUBE
From youtube.com
ROAST PORK WITH CRISPY CRACKLING RECIPE | DELICIOUS. MAGAZINE
From deliciousmagazine.co.uk
5/5 (2)Category Roast Potato RecipesCuisine British RecipesCalories 479 per serving
- Pat the pork dry with kitchen towel and leave uncovered in the fridge for 2 hours to dry. Meanwhile, preheat the oven to 240°C/fan220°C/gas 9, or as high as it will go. For the stuffing, heat the oil and butter in a frying pan and gently sauté the onion for 8 minutes until softened. Add the garlic for the last 30 seconds. Set aside to cool.
- Unroll the pork loin onto a chopping board, skin-side down, long side facing you. Starting and finishing about 2cm from each end, cut a pocket into the pork loin about two-thirds of the way through, to hold the stuffing.
- In a bowl, mix the onion and garlic together with the remaining stuffing ingredients and season well. Fill the pocket with the stuffing and roll the loin around, securing at 2cm intervals with kitchen string https://www.deliciousmagazine.co.uk/articles/how-to-tie-a-rolled-pork-loin(here’s a step-by-step picture guide on how to do this, or you http://www.youtube.com/watch?v=hz-AWLdvjMgwatch this video). Rub the skin with 1 tbsp sea salt and lots of freshly ground black pepper, working it well into the cuts.
- Put the pork on a trivet or rack in a roasting tray and roast in the hot oven for 30 minutes. Turn the heat down to 200°C/fan180°C/gas 6 and roast for a further 50 minutes to 1 hour or until the pork is cooked through, basting the pork halfway through with the pan juices.
SLOW-ROAST PORK SHOULDER RECIPE WITH CRISPY CRACKLING - GREAT …
From greatbritishfoodawards.com
15 SPICY ROAST PORK BELLY RECIPE - SELECTED RECIPES
From selectedrecipe.com
PORK BELLY ROAST WITH CRISPY CRACKLING - UNLOCK THE SECRET
From thesouthafrican.com
PORK ROAST WITH CRACKLING - CRISPY AND BUBBLING WITH FLAVOUR
From thesouthafrican.com
ROAST PORK WITH APPLES | EVERFRESH FOOD MARKET
From everfreshfoodmarket.com.au
PORK ROAST WITH CRISPY CRACKLING | RECIPE - PINTEREST
From pinterest.com
ROAST PORK WITH NO-FAIL CRACKLING RECIPE | COLES
From coles.com.au
ROAST PORK WITH CRISPY CRACKLING - RECIPES - FAXO
From faxo.com
DANISH ROAST PORK WITH CRACKLING - RECIPE FOR PORK ROAST (FLæSKESTEG)
From danishfoodlovers.com
EASY ROAST PORK WITH PERFECT CRACKLING | RECIPE CART
From getrecipecart.com
HOW TO ROAST PORK LOIN WITH CRISPY CRACKLING - DELISHABLY
From delishably.com
SLOW COOKED PORK BELLY ROAST {WITH CRISPY CRACKLING}
From cleaneatingwithkids.com
ROAST PORK WITH STUFFING RECIPE | COLES
From coles.com.au
CRISPY PORK ROAST WITH MULLED APPLES RECIPE | COLES
From coles.com.au
EXTRA-CRISPY SLOW ROASTED PORK SHOULDER RECIPE | KITCHN
From thekitchn.com
CURTIS STONE'S ROAST PORK WITH NO-FAIL CRACKLING AND APPLE JELLY …
From coles.com.au
ROAST DEBONED CHICKEN STUFFED WITH PORK & SAGE RECIPE
From drizzleanddip.com
ROAST PORK WITH CRISPY CRACKLING - IGA RECIPES
From iga.com.au
CRACKLING PORK ROAST WITH PICKLED ONIONS AND CIDER JUS RECIPE | COLES
From coles.com.au
CRACKLING PORK RACK ROAST WITH LEMON JUS AND KIPFLER POTATOES …
From coles.com.au
HOW TO MAKE: ROASTED LEG OF PORK WITH CRISPY CRACKLING
From thelondoneconomic.com
ROAST PORK WITH CRACKLING AND CAULIFLOWER RECIPE | COLES
From coles.com.au
ROAST LOIN OF PORK WITH CRISPY CRACKLING AND ROASTED APPLES
From getrecipecart.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love