Pork Roast with Crackling anyone?
Was shopping at Drovers a few days and saw a tied, 1.8kg pork roast in the chiller section so I thought I'd give it a go as I haven't made one for a long time.
Leave it on the kitchen counter for 30-40 minutes or so then take it out of the vac bag. The trick is to dry the meat as much as possible, especially the skin. Don't be stingy with the paper towels.
Rub with some olive oil and about 2 teaspoons of rock salt. Place on a rack in a large baking tray.
I heated the oven to 220C and popped it in for 30 min, before lowering the temp to 200C for another 30min, then added some apples and continued to roast for another 20-25 min. Let sit or 10 or so minutes after cooking and cut upside down.
Wrong choice/colour of veges but that was all I had in the fridge!
Crackling was crispy as!
dkonig82
Posts: 2091
Date Joined: 06/07/10
I've never had crackling turn
I've never had crackling turn out like that consistently
Maybe the very high heat is the key.
When asked by a non-fisherman 'how many fishing rods do you really need?' the correct answer is either:
n+1 (where n is the number of fishing rods you currently own); or
n-1 (where n is the number of fishing rods which would cause your significant other to dump you.
championruby
Posts: 459
Date Joined: 20/01/11
i don't believe its all in
i don't believe its all in the heat, but the quality of the pork and the fat layers
My mum taught me the tricks of the trade to give it the best chance
johno
Posts: 468
Date Joined: 20/07/08
mmmmmmm yummmy
Looks yummy Alfred :)
Cockburn Power Boat Member (CPBA)
PGFC
The_Wanderer
Posts: 735
Date Joined: 24/09/08
Damn I wish our oven was
Damn I wish our oven was working!!!
TonyT
Posts: 501
Date Joined: 09/07/10
to get my crackling rel
to get my crackling rel crispy, after cooking if its not quite done just put it under the grill, proper job, mmmmm.
krabman
Posts: 194
Date Joined: 12/06/09
MASTERCHEF!!!
NICE PORK BUT MABE YOU AND TILL SHOULD AUDITION FOR THE NEXT ROUND OF MASTERCHEF!!!
alfred
Posts: 3097
Date Joined: 12/01/07
Cheers Guys.
Cheers Guys.
UncutTriggerInWA
Posts: 2692
Date Joined: 05/09/08
Looks great Alfred. Well done.
OK a few tips for the novices..
Another trick I use is to place the roast on a bed of onions, garlic, carrots etc. (no need to peel or skin). This can be used later as a yummy base for the gravy. You don't eat these items, just mash them, add white wine and flower and make the gravy. Then Strain and server ... Yummy!!!!!!
Vince.
Work smart and fish often.
Member and die-hard supporter of the mighty West Coast Eagles.
aalfred
Posts: 669
Date Joined: 13/06/09
That looks great!!!
That looks great!!!
wonky36
Posts: 39
Date Joined: 23/11/07
I was given some advice
I was given some advice years ago, and it is very similar to what others have written, especially the heat required. My top tip is sprinkle lemon juice on the dry skin, leave for two mins, then olive oil and salt. Never failed me yet. hmmmmmmmmm..........
fisho-ron
Posts: 2539
Date Joined: 26/09/09
mmmmmmmmm...crackling....
mmmmmmmmm...crackling....
harro
Posts: 1959
Date Joined: 07/02/08
yumm
love it, I had spatchcock and abz for dinner last night ,
wonders what the rest of the world is doing,lol
:::: Bass Hunter ::::
Timmo
Posts: 257
Date Joined: 01/03/10
nice alfred looks good
I know this is bad but recently ive been hitting up the local IGA and buying just the pork crackle by itself. its about $3 for a packet and roughly has about 4-5 large pieces. each one would be 12cm by 10cm. The best feed after coming home from the pub after many beers with some mates! Also as so much fat comes off it i dont use oil just rub in some salt:)
uncleben
Posts: 187
Date Joined: 06/01/09
We are digging deep in these
We are digging deep in these desperate times aren't we. Just over a month to go peeps!