Timetable For Roasting Fresh Pork Recipes

DAD'S BASIC MOIST PORK ROAST

Dad's Basic Moist Pork Roast image

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

Ingredients

2 tablespoons olive oil
1 teaspoon kosher salt
1 tablespoon ground black pepper
1 (3 pound) boneless top loin pork roast

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

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

PORCHETTA PORK ROAST

Porchetta Pork Roast image

This rich, crackling-coated pork roast has all the intense garlic, lemon and herb flavors of a classic Italian porchetta, but is much simpler to make (case in point: you don't need to de-bone a whole pig). The only potentially tricky part is scoring the skin. If you are buying the meat from your butcher you can have them do it for you. Or, use your sharpest knife or a razor blade. It's worth the effort for the amber-colored cracklings it produces. The recipe feeds a crowd, so make it for a large gathering. Or plan on leftovers, which make excellent sandwiches for lunch the next day.

Provided by Melissa Clark

Categories dinner, roasts, main course

Time 12h

Yield 8 to 12 servings

Number Of Ingredients 11

Ingredients

1 (7- to 8-pound) bone-in, skin-on pork shoulder roast, or a 6- to 7-pound boneless roast, fat trimmed to 1/4-inch thickness
1/4 cup chopped fennel fronds
1/4 cup chopped fresh rosemary
2 teaspoons chopped fresh sage leaves
5 garlic cloves, grated or mashed to a paste
Finely grated zest of 1 lemon
1 1/2 tablespoons kosher salt
1 teaspoon fennel seed
3/4 teaspoon red pepper flakes
1/2 teaspoon black pepper
1/4 cup extra-virgin olive oil

Steps:

Score skin and fat all over pork, taking care not to cut down to the meat.
In a food processor or mortar and pestle, combine fennel fronds, rosemary, sage, garlic, lemon zest, salt, fennel seed, red pepper flakes and black pepper. Pour in oil. Pulse or mash until it forms a paste. Rub all over pork. If using a boneless roast, tie with kitchen string at 2-inch intervals. Transfer to a large bowl and cover with plastic wrap. Refrigerate at least 6 hours and preferably overnight.
Remove pork from refrigerator 1 to 2 hours before you want to cook it. Heat oven to 450 degrees. Transfer pork to a rimmed baking sheet and roast 35 minutes. Reduce temperature to 325 degrees and cook an additional 2 hours 45 minutes to 4 hours, until a thermometer inserted into the thickest part of the meat reads 180 degrees, which will give you sliceable, tender meat. (Bone-in roasts will take longer than boneless ones.)
Transfer pork to a cutting board and let rest 15 to 30 minutes before serving. Make sure everyone gets some of the cracklings.

Nutrition Facts : @context http, Calories 505, UnsaturatedFat 21 grams, Carbohydrate 2 grams, Fat 35 grams, Fiber 1 gram, Protein 42 grams, SaturatedFat 11 grams, Sodium 777 milligrams, Sugar 0 grams, TransFat 0 grams