Spiced Pork Crackling Straws Recipes

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PORK ROAST WITH CRISPY PORK CRACKLING



Pork Roast with Crispy Pork Crackling image

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

3 kg/ 6 lb boneless skin on pork shoulder, NOT scored (, unrolled / netting removed (Note 1 & 6))
3 tsp cooking / kosher salt ((NOT salt flakes or table salt, Note 7))
1 1/4 tsp black pepper
2 tsp fennel seeds ((or other herb/spice of choice))
1 tbsp+ 1 tsp olive oil
1 garlic bulb (, halved horizontally)
2 onions (, halved (brown, white, red))
2 cups dry white wine, or alcoholic or non-alcoholic cider ((Note 2))
1/4 cup flour ((Note 5))
2 cups chicken broth/stock (, low sodium)
Salt and pepper

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



Pork and Crackling image

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

1/2 pork loin roughly 7 pounds in weight (on the bone), scored 1/4-inch apart, bone removed
Sea salt
1 tablespoon chopped fresh rosemary
1/2 tablespoon fennel seeds
5 cloves garlic
8 tablespoons balsamic vinegar
4 bay leaves
2 tablespoons olive oil
Pork bones, chopped
5 outer sticks celery, roughly chopped
1 large carrot, roughly chopped
1 large onion, roughly chopped

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.

PORK BELLY CRACKLINGS



Pork Belly Cracklings image

Provided by Kim Severson

Categories     appetizer

Time 1h

Yield 6 to 8 snack servings

Number Of Ingredients 9

2 pounds fatty, boneless pork belly with skin
3 quarts peanut oil
1 1/2 teaspoons kosher salt
1/4 teaspoon cayenne pepper
1/4 teaspoon paprika
1/8 teaspoon white pepper
1/8 teaspoon black pepper
3/4 teaspoon chili powder
1/8 teaspoon garlic powder

Steps:

  • Using a utility knife, razor blade or sharp knife, score skin into 1 1/2-inch squares, then use score marks as guides to cut through meat and fat underneath, resulting in 1 1/2-inch cubes.
  • Pour oil into a pot deep enough that top of oil is at least 6 inches from rim; place over medium-high heat. When oil reaches 225 degrees on a deep-fat frying thermometer, add pork cubes and immediately stir gently to prevent clumping. Cook pork until it is lightly golden brown, about 20 minutes. Remove to a plate lined with paper towels and allow to cool for at least 20 minutes. Meanwhile, combine spices in a small bowl.
  • Reheat oil to 400 or 425 degrees and add pork again. Cook for another 3 to 5 minutes or until skin "cracks" or bubbles up. Remove cubes to a plate lined with fresh paper towels. After a minute put cracklings in a bowl, toss with spice mix and kosher salt, and serve.

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