Crispy Pork Roll Recipes

Steps:

• Preheat oven to 200 degrees F (95 degrees C).
• Season pork belly all over with smoked paprika, salt, and black pepper. Wrap pork in parchment paper; wrap a second time in aluminum foil, and a third time in another sheet of aluminum foil. Place pork packet in a baking dish.
• Roast in the preheated oven until tender for 6 hours. Let cool in wrappings to room temperature; place cooled packet in refrigerator and chill for 8 hours or overnight.
• Unwrap chilled meat. Save any rendered fat that falls away when unwrapping pork.
• Cut meat into 6 equal-size portions. Cut 1/8-inch by 1/8-inch slashes in the fat-side of the pork. Season with salt.
• Heat 2 tablespoons reserved pork fat in a skillet over medium heat. Place pork belly, fat side down, in hot fat; cook until well-browned on all sides and heated through, 5 to 10 minutes. Transfer pork belly to a plate, drizzle with olive oil and season with pepper.

Steps:

• 1. 1. Preheat oven to 400°F. Grease a rimmed baking sheet.
• 2. 2. Quarter lengthwise the pork into 4 even fillets.
• 3. 3. Mix breadcrumbs, sugar, paprika, and salt.
• 4. 4. Drizzle with oil and mix in with a fork until the oil is thoroughly incorporated.
• 5. 5. Beat egg white. Dredge pork in cornstarch, then egg, then panko mixture.
• 6. 6. Bake until thermometer registers 145°F, about 14 to 16 minutes.
• 7. 7. Toss cabbage, carrots, vinegar, mayo, wasabi paste and season with black pepper.
• 8. 8. Lay Origami Carrot Ginger Wrap shiny side down.
• 9. 9. Lay in rice, radish, slaw then chicken strips. Roll and cut. Serve with Tonkatsu Sauce.
• 10. Tonkatsu Sauce Directions 1. Heat to a simmer, blending all ingredients thoroughly. Cool & store.

Steps:

• Toast the spices in a dry frying pan for a couple of mins. Pound them together in a pestle and mortar with some flaked sea salt, the garlic and half the thyme to make a paste, then mix with 2 tbsp olive oil.
• Lay the pork on a board skin-side down. Rub the herb mix all over the flesh then scatter with the remaining whole thyme leaves. Neatly roll the meat into a joint surrounded by the skin then use butchers' string to tie the joint tightly at regular intervals to hold the joint together. Cover and chill, leaving to marinate for a few hours or overnight.
• When ready to cook, rub the skin of the joint with plenty of salt and 1 tbsp remaining olive oil. Put it on a wire rack and roast at 200C/180C fan/gas 6 for 30 mins. After this time, squeeze the lemons over the skin and turn the heat down to 180C/160C fan/gas 4. Roast for a further 2 hrs. Finally turn the heat back up to 220C/200C fan/gas 7 and give it a final blast for another 30 mins or so, to finish the crisping of the skin. Allow to rest somewhere warm for 20 mins. Carve up into thick slices and serve with your favourite roast dinner accompaniments.

Steps:

• Blend the cornflour with 3 tbsp cold water to make a paste to stick the rolls together. Put the noodles in a heatproof bowl, pour over boiling water to cover and leave for 3 minutes. Drain. Cool under running cold water, then drain well, tip into a large bowl and snip into small pieces with scissors.
• Add the pork, garlic, carrot, mushrooms, coriander, soy sauce, sugar and pepper. Mix together well with your hands.
• Take one wrapper out of the pack and put it on a board (keep the rest covered or they will dry out). Cut the wrapper in four and put a heaped teaspoon of filling onto one side of each square, brushing the sides with paste as you go (1), fold over the end, then the two sides (2) and roll up (3). Make the rest in the same way. Cover and chill until needed.
• Heat about 3cm of oil in a wok or frying pan, add half the rolls and fry until crisp and golden, about 2-3 minutes. Drain on kitchen paper and cook the rest. Serve on a platter with lettuce leaves, mint sprigs and a small bowl of dipping sauce. Get each guest to take a leaf of lettuce and a mint spring, then wrap it around a roll with a slick of sauce - a lovely combination.

Steps:

• Heat oven to 240C/220C fan/gas 9. Sit the pork in a large roasting tin. If the skin isn't already scored for you, score it with a small, sharp knife. Mix together the thyme, fennel seeds, oil and 1 tsp salt with a good grinding of black pepper. Rub this over the top and ends of the pork. Roast for 30 mins, then cover the whole tin with a large sheet of foil, reduce the oven temperature to 140C/120C fan/gas 1 and return the pork to the oven for a further 5 hrs.
• While the pork is cooking, make the chutney. Heat the oil in a large saucepan. Soften the onion and chilli together for 10-15 mins. Once soft, stir in the apple chunks, vinegar and sugar with 50ml water. Cover and cook over a low heat for 15-20 mins, stirring occasionally, until the apple is very soft. Blitz half the apple mixture with a hand blender, or scoop half into a food processor and whizz until smooth, before stirring back into the pan with the leaves from the thyme sprig.
• Take the pork from the oven - the meat should be very tender - and increase the temperature to 240C/220C fan/gas 9. When the oven has reached temperature, discard the foil and put the pork back in for 30 mins to crisp up the skin a little. For really crisp crackling, remove the skin from the meat, wrap the meat in foil to keep warm, and return only the skin to the oven for 30 mins. Use a couple of forks to shred the pork from the joint. Sandwich in soft buttered rolls with apple chilli chutney, warm or at room temperature. Serve with pieces of crisp crackling on the side.