Succulent Swiss Pork Roast With Crispy Skin Recipes

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Rinse and pat dry the pork roast.
• Cut deep slits all over the roast with a sharp knife to different depths. Press pieces of garlic into the slits. In a small bowl, mix together the water, brown sugar, and the maraschino cherries with their juice. Place the roast in an oven bag, and pour the cherry mixture over. Seal the bag, and place in a roasting pan.
• Bake for 3 hours in the preheated oven, or until the internal temperature of the roast is at least 145 degrees F (63 degrees C). Remove from bag to a serving plate, and baste with the juices. Let stand for 15 minutes before carving and serving.

Steps:

• Pre-heat oven 375°F.
• Wash the entire piece of pork under running water (both sides).
• Place meat skin side up in a large roasting pan.
• Cut the top skin with a very sharp knife just up to the beginning of the layer of fat in a criss-cross diamond pattern (just like a baked ham), but not all the way to the meat.
• Generously apply the mustard on both sides all over the roast including the skin.
• Squeeze and evenly apply the juice of half a lime per side of the roast.
• Sprinkle the salt. pepper, season-all and all the dried herbs evenly on both sides of the roast.
• Turn roast so the skin faces upward in the roasting pan.
• Pour 1 cup water into bottom of pan (not on the roast).
• Drizzle olive oil evenly over the top of the roast.
• Place roast into hot oven and cook 1 3/4 hours or until juices flow clear when center of roast is pieced (meat must be done, not pink!).
• Remove roast from pan and start slicing including the crisp-golden skin into 1/4 inch pieces. Keep warm!
• For Gravy/Sauce:.
• Take pan drippings and add 1/2 cup water, 1/2 cup Half and Half, 1/3 cup extra dry vermouth or dry white wine and scrape bottom of pan to mix well!
• Season with salt, pepper and season-all to taste. Pour into gravy boat and serve hot with pork roast. Bon Appetit!

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.

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.

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.