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Traditional Roast Pork with Better Crackling
Here is a recipe that will deliver rich, moist, roast pork with almost-guaranteed golden, crunchy crackling. Together with poached rhubarb, roasted carrots and a side salad, here is a meal fit for a king.
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| Servings | Prep Time |
| 4people | 20minutes |
| Cook Time | Passive Time |
| 65minutes | 1hour |
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Ingredients
- 2.2lb loin of porkskin on, scored (rack of pork, leg pork also work)
- 2quarts boiling water
- 1/4cup salt
- 1/4cup apple cider vinegar
- 2tsp black pepper, ground
- 1tsp fennel seeds
- 2tbsp sage, freshfinely chopped (or rosemary)
- 1/2 nutmeg, gratedgrated
- 2tbsp olive oil
- 2 onions, brownunpeeled, quartered
- 1head garlichalved, crossways
- 2 bay leaves
- 4 carrotslarge
- 1/2cup dry white wine
- 1cup chicken stock
Instructions
- If the skin of the pork has not already been scored, score it into the layer of fat underneath in criss-cross fashion about 1/2 inch (2 cm) apart. Use a Stanley knife (with clean blade). Place the pork into a clean sink (no plug). Slowly ladle the boiling water over the meat and skin. This will open up the scoring as the skin contracts. When finished, allow the meat to drain on a wire rack. Dry with kitchen paper and refrigerate skin-side up for a minimum 1 hour (overnight is perfect).
- Pre-heat the oven to 450 f (230 c). Rub the salt into the scored pork skin. Dribble the vinegar slowly over the skin, the salt will absorb. Combine the the pepper, fennel seeds, sage and nutmeg. Rub well into the cuts on the pork. Rub half the olive oil over the skin and meat.
- In a snug-fitting roasting pan or dish, place the onions, garlic, bay leaves and carrots. Sprinkle remaining olive oil over the vegetables. Season with salt and pepper. Place the pork firmly on top. Roast for 20 minutes, then reduce heat to 350 f (180 c) and roast for a further 45 minutes or until a meat thermometer registers 160 f (71 c). Baste every 15 minutes with pan juices.
- Transfer meat and carrots to a warm place, covered loosely with foil. Reserve pan juices. After 15 minutes, slice into serving pieces.
- While the pork is resting, make the gravy. Tip all fat from the roasting pan, stir in wine and stock over moderate heat. Allow to reduce a little. Strain sauce pressing the onion and garlic to extract flavors.
- To serve, place rhubarb on plate, top with sliced pork and crackling. Add the reserved carrot. Offer sauce separately. Serve with a green salad.
Recipe Notes
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https://compassandfork.com/recipe/traditional-roast-pork-better-crackling/
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https://compassandfork.com/recipe/traditional-roast-pork-better-crackling/ |