ROAST CRISPY PORK
This moreish crispy-skinned roast is best served with stir-fried pak choi
Provided by Ken Hom
Categories Buffet, Dinner, Main course
Time 3h30m
Number Of Ingredients 5
Steps:
- Pierce the rind side of the pork (a roasting fork is good for this) until the skin is covered with fine holes. Put the joint rind side up on a rack over the sink. Bring a pot of water to the boil and, using a large ladle, pour hot water over the rind side of the pork several times. Set the pork aside.
- Heat a wok or large frying pan until it is very hot. Add the salt, peppercorns and five-spice and stir-fry for about 30 seconds until hot and well mixed. Remove from the heat, stir in the sugar, then allow to cool slightly. When it is warm enough to handle, rub this mixture on the flesh side of the pork. Leave, flesh side up, on the rack at room temperature for a minimum of 3 hours (overnight is ideal).
- To roast Sichuan peppercorns: heat a wok or heavy frying pan to a medium heat. Add the peppercorns (you can cook about 140g/5oz at a time) and stir-fry them for about 5 minutes until they brown slightly and start to smoke. Remove from the heat and let them cool. Grind the peppercorns in a pepper mill or using a mortar and pestle. Seal tightly in a screw-top jar until required. Alternatively, keep the whole roasted peppercorns in a well-sealed container and grind them when required.
- Preheat the oven to 200C/gas 6/ fan 180C. Turn the pork rind side up on the rack and put the rack over a roasting tin with 2-3cm hot water in the bottom. Roast for 15 minutes, then reduce the heat to 180C/gas 4/fan 160C and continue to roast for 2 hours, checking every now and then that your tin is not dry - splash in some hot water from the kettle if it is. Increase the heat to 230C/gas 8/fan 210C for the last 15 minutes. Remove the pork from the oven and leave it to rest (about 20 minutes). Serve carved into large cubes.
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
ULTRA-CRISPY SLOW-ROASTED PORK SHOULDER RECIPE
Steps:
- Adjust oven rack to middle position and preheat oven to 250°F (121°C).
Nutrition Facts : Calories 720 kcal, Carbohydrate 0 g, Cholesterol 266 mg, Fiber 0 g, Protein 80 g, SaturatedFat 15 g, Sodium 277 mg, Sugar 0 g, Fat 42 g, ServingSize serves 8 to 12, UnsaturatedFat 0 g
DAD'S BASIC MOIST PORK ROAST
This is the best and most basic way to ensure a juicy, perfectly-cooked pork roast every time. This recipe really requires a good thermometer -- either a $10 instant-read type or, even better, the type that pierces the meat and stays in place while connected to an outside-the-oven monitor. If you can swing that, then try your favorite marinade or rub on this recipe. Use your imagination on the rubs and marinades, but ensure you bring your roast directly from the fridge to the roasting pan -- Dad's recipe works best that way.
Provided by CHEFSINGLEDAD
Categories Main Dish Recipes Pork Pork Roast Recipes
Time 1h40m
Yield 6
Number Of Ingredients 4
Steps:
- Combine oil, pepper, and salt in a bowl; rub oil mixture over pork and refrigerate while oven preheats.
- Preheat an oven to 475 degrees F (245 degrees C).
- Place a roasting rack in a large roasting pan; arrange pork on the roasting rack.
- Roast in preheated oven until pork with browned, about 30 minutes. Remove pork from oven and reduce oven heat to 325 degrees F (165 degrees C). Allow pork to rest uncovered at room temperature for 30 minutes. An instant-read thermometer inserted into the center should read between 115 degrees F (46 degrees C) and 140 degrees F (60 degrees C).
- Return to oven and continue to cook until pork is slightly pink in the center, 15 to 30 minutes. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).
- Let the roast stand uncovered at room temperature for 15 to 20 minutes before slicing and serving.
Nutrition Facts : Calories 214.6 calories, Carbohydrate 0.7 g, Cholesterol 78.6 mg, Fat 10.8 g, Fiber 0.3 g, Protein 27.2 g, SaturatedFat 2.5 g, Sodium 367.3 mg
CRISPY PORK CUTLETS
I hope you give this easy pork cutlet a delicious cream gravy. You can substitute veal, beef, turkey or chicken for the pork without missing a beat.
Provided by Chef John
Categories Meat and Poultry Recipes Pork Pork Tenderloin Recipes
Time 1h5m
Yield 4
Number Of Ingredients 16
Steps:
- Place pork between two sheets of heavy plastic (resealable freezer bags work well) on a solid, level surface. Firmly pound pork with the smooth side of a meat mallet to a thickness of 1/2 inch.
- Place pork pieces on a plate and season both sides generously with salt and black pepper. Sprinkle 2 tablespoons of flour over pork pieces, lightly coating both sides. Pour eggs over pork, turning to coat.
- Transfer pork pieces to a bowl filled with panko bread crumbs. Press bread crumbs firmly into the meat on both sides. Transfer breaded cutlets to a clean plate, cover with plastic and refrigerate for 15 minutes.
- Melt butter in a skillet over medium heat. Stir in pickles, jalapeno pepper, and green onions; cook and stir until onions have softened, about 3 minutes.
- Sprinkle in 1 1/2 tablespoon flour. Cook and stir for 3 minutes.
- Slowly stir in 2 to 3 tablespoons cold milk, whisking constantly. Stir in remaining milk, Worcestershire sauce, and black pepper. Simmer on low for 5 minutes. Taste and adjust seasoning.
- Heat half the vegetable oil in a large skillet over medium-high heat. Add 4 breaded pork cutlets and cook until pork is not longer pink inside, and the crust is well-browned, 4 to 5 minutes per side. Transfer to plate lined with paper towels. Sprinkle with salt. Repeat with remaining vegetable oil and pork cutlets.
Nutrition Facts : Calories 748.3 calories, Carbohydrate 71.2 g, Cholesterol 273.7 mg, Fat 29.3 g, Fiber 1.9 g, Protein 66.8 g, SaturatedFat 11.6 g, Sodium 883.3 mg, Sugar 6.2 g
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
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
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.
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
CRISPY ROAST PORK BELLY
A succulent roast with super-crunchy crackling. Make it at the weekend, then use the leftovers for speedy midweek meals
Provided by Rosie Birkett
Categories Dinner, Main course, Supper
Time 2h15m
Number Of Ingredients 11
Steps:
- Bring a large pan of water, big enough to fit the pork belly in, to the boil. Add the bicarb and poach the pork on a gentle simmer for 5 mins.
- Meanwhile, put the coriander seeds and chilli flakes in a small frying pan and toast over a medium heat until the seeds are aromatic, being careful not to burn the chilli.
- Carefully lift the pork out of the pan using two slotted spoons and put in a roasting tin, skin-side down. Pat dry with kitchen towel and pierce the meat all over with a knife. Grind the toasted spices with the salt using a pestle and mortar, then cover the meat with half the spiced salt. Turn the pork over and pat the skin dry with kitchen paper, pressing down to make sure it's dry . Squeeze the lemon juice all over the skin, then rub the lemon, flesh-side down, over it. Pat dry again and rub the remaining salt mixture over, making sure it gets into the grooves. Chill, uncovered, for 1 hr, or as long as possible (up to 24 hours).
- Bring the pork out of the fridge 30 mins before you want to cook it and heat oven to 240C/220C fan/ gas 9. Nestle the fennel and onion underneath the meat. Roast for 40 mins, turning the roasting tin halfway so that it cooks evenly. Turn the oven down to 160C/140C fan/ gas 3, add the apple, apple juice and sherry to the tin and cook for 1 hr. Turn the oven up to 220C/200C fan/ gas 7 and roast for a further 10-15 mins until the crackling is crisp. Remove from the oven and rest for at least 15 mins, keeping the juices and apple, onion and fennel warm in a low oven. Flip the pork over and use a very sharp knife to cut it up into chunks, in line with the rib bones. Spoon over the juices.Use any leftovers in Rosie's pork & black bean tacos or spicy Singapore noodles.
Nutrition Facts : Calories 531 calories, Fat 32 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 12 grams carbohydrates, Sugar 11 grams sugar, Fiber 3 grams fiber, Protein 38 grams protein, Sodium 3.2 milligram of sodium
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