ROAST CRISPY PORK
This moreish crispy-skinned roast is best served with stir-fried pak choi
Provided by Ken Hom
Categories Buffet, Dinner, Main course
Time 3h30m
Number Of Ingredients 5
Steps:
- Pierce the rind side of the pork (a roasting fork is good for this) until the skin is covered with fine holes. Put the joint rind side up on a rack over the sink. Bring a pot of water to the boil and, using a large ladle, pour hot water over the rind side of the pork several times. Set the pork aside.
- Heat a wok or large frying pan until it is very hot. Add the salt, peppercorns and five-spice and stir-fry for about 30 seconds until hot and well mixed. Remove from the heat, stir in the sugar, then allow to cool slightly. When it is warm enough to handle, rub this mixture on the flesh side of the pork. Leave, flesh side up, on the rack at room temperature for a minimum of 3 hours (overnight is ideal).
- To roast Sichuan peppercorns: heat a wok or heavy frying pan to a medium heat. Add the peppercorns (you can cook about 140g/5oz at a time) and stir-fry them for about 5 minutes until they brown slightly and start to smoke. Remove from the heat and let them cool. Grind the peppercorns in a pepper mill or using a mortar and pestle. Seal tightly in a screw-top jar until required. Alternatively, keep the whole roasted peppercorns in a well-sealed container and grind them when required.
- Preheat the oven to 200C/gas 6/ fan 180C. Turn the pork rind side up on the rack and put the rack over a roasting tin with 2-3cm hot water in the bottom. Roast for 15 minutes, then reduce the heat to 180C/gas 4/fan 160C and continue to roast for 2 hours, checking every now and then that your tin is not dry - splash in some hot water from the kettle if it is. Increase the heat to 230C/gas 8/fan 210C for the last 15 minutes. Remove the pork from the oven and leave it to rest (about 20 minutes). Serve carved into large cubes.
CRISPY SKIN ROAST PORK
This is a childhood favorite which can be served with rice or bread. Pan-fry any leftovers with turbinado sugar for a tasty appetizer.
Provided by Emm Kay
Categories Pork
Time 1h15m
Yield 6 serving(s)
Number Of Ingredients 5
Steps:
- Bring enough water in a pot to a rapid boil. Scald the pork skin by dipping only the skin into the water.
- Remove, then rub Marinade onto the meat side of the pork.
- Preheat oven to 475°F.
- Place pork with meat side up on a wire rack inside roasting pan and roast for 10-15 minutes.
- Remove pork on to a plate. Prick the skin side all over with a fork. Rub the skin with some salt.
- Return meat to the rack once again with skin side up.
- Roast for 25-30 minutes or until the skin turns crispy and golden brown.
Nutrition Facts : Calories 485.3, Fat 31.8, SaturatedFat 11, Cholesterol 136.1, Sodium 1258.5, Carbohydrate 1.7, Fiber 0.3, Sugar 1.1, Protein 45.2
CRISPY ROAST PORK BELLY
A succulent roast with super-crunchy crackling. Make it at the weekend, then use the leftovers for speedy midweek meals
Provided by Rosie Birkett
Categories Dinner, Main course, Supper
Time 2h15m
Number Of Ingredients 11
Steps:
- Bring a large pan of water, big enough to fit the pork belly in, to the boil. Add the bicarb and poach the pork on a gentle simmer for 5 mins.
- Meanwhile, put the coriander seeds and chilli flakes in a small frying pan and toast over a medium heat until the seeds are aromatic, being careful not to burn the chilli.
- Carefully lift the pork out of the pan using two slotted spoons and put in a roasting tin, skin-side down. Pat dry with kitchen towel and pierce the meat all over with a knife. Grind the toasted spices with the salt using a pestle and mortar, then cover the meat with half the spiced salt. Turn the pork over and pat the skin dry with kitchen paper, pressing down to make sure it's dry . Squeeze the lemon juice all over the skin, then rub the lemon, flesh-side down, over it. Pat dry again and rub the remaining salt mixture over, making sure it gets into the grooves. Chill, uncovered, for 1 hr, or as long as possible (up to 24 hours).
- Bring the pork out of the fridge 30 mins before you want to cook it and heat oven to 240C/220C fan/ gas 9. Nestle the fennel and onion underneath the meat. Roast for 40 mins, turning the roasting tin halfway so that it cooks evenly. Turn the oven down to 160C/140C fan/ gas 3, add the apple, apple juice and sherry to the tin and cook for 1 hr. Turn the oven up to 220C/200C fan/ gas 7 and roast for a further 10-15 mins until the crackling is crisp. Remove from the oven and rest for at least 15 mins, keeping the juices and apple, onion and fennel warm in a low oven. Flip the pork over and use a very sharp knife to cut it up into chunks, in line with the rib bones. Spoon over the juices.Use any leftovers in Rosie's pork & black bean tacos or spicy Singapore noodles.
Nutrition Facts : Calories 531 calories, Fat 32 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 12 grams carbohydrates, Sugar 11 grams sugar, Fiber 3 grams fiber, Protein 38 grams protein, Sodium 3.2 milligram of sodium
ROASTED PORK SHOULDER
Slow-roasted pork shoulder yields both a beautifully crispy exterior and a meltingly tender interior - it's literally magic in the oven. The garlicky, peppery crust permeates throughout the whole roast, especially since it integrates itself with the rest of the meat after it's shredded. Stir into some marinara sauce for a quick ragout, toss with some barbecue sauce for a pulled pork sandwich, throw in a tortilla with some avocado, cotija, and cilantro, serve over mashed potatoes and parsnips with sauteed kale, the list goes on!
Provided by Allrecipes
Categories Pork Shoulder
Time 5h30m
Yield 12
Number Of Ingredients 7
Steps:
- Preheat oven to 325 degrees F (165 degrees C) with a rack in the middle of the oven. Line a large rimmed baking sheet with heavy-duty aluminum foil and a rack.
- Stir together garlic, olive oil, paprika, oregano, salt, and pepper in a small bowl. Rub pork thoroughly with garlic mixture. Place fat-side up on rack on the prepared baking sheet. Let pork stand at room temperature for 30 minutes.
- Bake, uncovered, in the preheated oven until a thermometer inserted into the thickest portion registers between 195 to 205 degrees F (90 to 96 degrees C), about 4 1/2 hours.
- Let stand 20 minutes before shredding.
Nutrition Facts : Calories 381.2 calories, Carbohydrate 2.3 g, Cholesterol 109.1 mg, Fat 25.6 g, Fiber 0.9 g, Protein 33.7 g, SaturatedFat 8.1 g, Sodium 808.1 mg
More about "roast crispy pork recipes"
PORK ROAST WITH CRISPY CRACKLING | RECIPETIN EATS
From recipetineats.com
5/5 (235)Total Time 3 hrs 35 minsCategory MainsCalories 746 per serving
- 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.
- 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.
ULTRA-CRISPY SLOW-ROASTED PORK SHOULDER RECIPE - SERIOUS …
From seriouseats.com
Ratings 43Calories 720 per servingCategory Entree, Mains
CRISPY ROAST PORK BELLY RECIPE - BBC FOOD
From bbc.co.uk
CRISPY SLOW-ROASTED PORK BELLY RECIPE - THE SPRUCE EATS
From thespruceeats.com
CRISPY GARLIC ROAST POTATOES RECIPE | FOOD NETWORK
From foodnetwork.com
Author Mary BergSteps 6Difficulty Easy
HOW LONG TO COOK 2 LB PORK ROAST? - TEST FOOD KITCHEN
From testfoodkitchen.com
SLOW-ROASTED CRISPY PORK BELLY | RECIPETIN EATS
From recipetineats.com
AIR FRYER PORK ROAST - AIR FRY ANYTIME
From airfryanytime.com
CRISPY ROAST PORK BELLY | FOODLAND
From foodland.com
ROASTED PORK BELLY - MY GORGEOUS RECIPES
From mygorgeousrecipes.com
ROAST PORK WITH CRISPY CRACKLING | RECIPES MADE EASY
From recipesmadeeasy.co.uk
CRISPY ROAST PORK RECIPE - SIMPLE CHINESE FOOD
From simplechinesefood.com
AIR FRYER STICKY ASIAN PORK BELLY RASHERS | IGA RECIPES
From iga.com.au
HOW TO MAKE CHINESE CRISPY ROAST PORK 脆皮燒肉
From americastestkitchen.com
SLOW-ROAST PORK SHOULDER RECIPE WITH CRISPY CRACKLING - GREAT …
From greatbritishfoodawards.com
MARY BERRY'S EASY SLOW-ROAST CRISPY PORK BELLY
From rachelsrecipepantry.com
THE PERFECT CRISPY ROASTED PORK - AUSTRIAN CARAWAY ROAST
From vienna-sunday.kitchen
CRISPY ROAST PORK | RECIPE | PORK ROAST RECIPES, PORK TENDERLOIN ...
From pinterest.com
CRISPY OVEN ROASTED PORK BELLY - SUGAR SALT MAGIC
From sugarsaltmagic.com
CRISPY ROASTED PORK KNUCKLES - TASTY & EASY RECIPE - YOUTUBE
From youtube.com
15 ROAST PORK BELLY RECIPE OVEN - SELECTED RECIPES
From selectedrecipe.com
You'll also love