Succulent Swiss Pork Roast With Crispy Skin Recipes

SUCCULENT PORK ROAST

Succulent Pork Roast image

Bone in Pork roast with brown sugar and maraschino cherries. Garlic adds just the right twist. This comes out tender and juicy. Cooking in a oven bag its easy and quick to clean up. 'Pig out!' Hope you enjoy it.

Provided by JoyLee

Categories Main Dish Recipes Pork Pork Roast Recipes

Time 3h10m

Yield 6

Number Of Ingredients 5

Ingredients

5 pounds bone-in pork roast
8 cloves garlic, peeled and cut in half
¼ cup water
3 tablespoons brown sugar
1 (10 ounce) jar maraschino cherries, with juice

Steps:

Preheat the oven to 350 degrees F (175 degrees C). Rinse and pat dry the pork roast.
Cut deep slits all over the roast with a sharp knife to different depths. Press pieces of garlic into the slits. In a small bowl, mix together the water, brown sugar, and the maraschino cherries with their juice. Place the roast in an oven bag, and pour the cherry mixture over. Seal the bag, and place in a roasting pan.
Bake for 3 hours in the preheated oven, or until the internal temperature of the roast is at least 145 degrees F (63 degrees C). Remove from bag to a serving plate, and baste with the juices. Let stand for 15 minutes before carving and serving.

Nutrition Facts : Calories 619.9 calories, Carbohydrate 21.7 g, Cholesterol 153.8 mg, Fat 40.8 g, Fiber 0.5 g, Protein 39.6 g, SaturatedFat 15.2 g, Sodium 52.9 mg, Sugar 6.6 g

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

Ingredients

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

SUCCULENT BRAISED PORK

Succulent Braised Pork image

Provided by Melissa d'Arabian : Food Network

Categories main-dish

Time 3h55m

Yield 4 servings plus leftovers

Number Of Ingredients 14

Ingredients

2 pounds pork shoulder, cut into 6 large chunks
Salt and freshly ground black pepper
2 tablespoons olive oil
1 onion, chopped
2 celery stalks, chopped
1 carrot, chopped
1 clove garlic, roughly chopped
2 tablespoons tomato paste
2 tablespoons all-purpose flour
1 cup red wine
1 1/2 cups beef stock or broth
1 bunch parsley stems, tied with string
2 bay leaves
1 cup water

Steps:

Preheat the oven to 325 degrees F. Pat the pork dry with paper towels and season with salt and pepper.
In a large Dutch oven, heat the olive oil over medium-high heat, and working in batches brown the meat on all sides until a golden crust forms. Transfer the pork to a plate. To the pan add the onion, celery, and carrot and sweat until softened, 5 to 7 minutes. Add the garlic and sweat another 2 minutes. Stir in the tomato paste and cook for 3 minutes to cook off the raw flavor and caramelize it. Sprinkle with the flour and cook another 2 minutes to cook off its raw flavor. Whisk in the wine and reduce it by half. Return the pork to the Dutch oven, then stir in the beef stock, parsley stems, and bay leaves. Add the water if liquid does not come up to the top of the pork. Do not cover the pork with liquid. Cover the pan and place it in the oven to braise until the meat is fork tender, about 3 hours. Taste and season with more salt and pepper, if needed. Transfer to a serving platter and serve.