- How To Cook Pork Leg Roast Bone In
- Roast Pork Leg Crackling In Ear
- Perfect Roast Leg Pork Crackling Recipes
1) Choose the best cutWhich pork joint you choose for roasting depends on personal taste. Pork leg and loin joints are excellent roasting joints with lean meat and good crackling, and a rack of pork is an impressive looking roast. If you prefer something richer, then shoulder joints and pork belly are ideal.
They have a higher fat content that renders down during cooking to give lovely tender meat. If you want a quick and easy roast, a piece of pork fillet will roast in 30-40 minutes.
It’s lean and delicious when wrapped in a few slices of parma ham before roasting. 2) Choose your jointIf possible, buy a slightly larger joint than you need, as large joints tend to shrink less in the oven, and you can always use the leftovers another time. If you want a good layer of crackling, choose a nice even shaped joint with a good layer of fat beneath the rind. The rind should be scored at finger width intervals. For boneless meat, allow 225g meat per person, so if you’re looking for a boneless loin, leg or shoulder joint to serve 6 people, choose one around 1.5 – 2kg. 3) Getting ready to cookIf you’re cooking a joint of pork with crackling, preparing the crackling begins as soon as you get it home. Take the joint out of any packaging and dry the joint thoroughly, taking extra care to get the rind completely dry.
Cover loosely with a clean tea towel and store in the fridge.Take large joints out of the fridge one hour before cooking to allow them to come to room temperature and cook more evenly. For a crackling joint, dry the rind again and rub one tablespoon of sea salt into the rind 30 minutes before cooking. Weigh your joint and calculate the cooking time according to the guide below.
4) CookingChoose a roasting tin that’s a little larger than the joint – not too large, or the precious gravy juices will evaporate. A peeled and halved onion added to the roasting tin while your pork cooks will caramelise and add flavour to the gravy. You could also add a few sprigs of herbs such as sage or thyme, or even a few slices of apple.
How To Cook Pork Leg Roast Bone In
Sprinkle the crackling with a little extra salt just before cooking.Preheat your oven to the correct temperature. With all large joints some cooks like to roast them for the first 20 minutes on a high heat to allow the heat to penetrate quickly. With crackling joints this is essential for the first 30 minutes. Good crackling forms when the fat beneath the rind melts and pushes up through the rind, basting it with fat and making it crisp. Preheat your oven to 220C/Gas 7/fan 200C. Remember to reduce the temperature after 30 minutes – you can leave the oven door open for a couple of minutes to help it cool down.Do not cover pork crackling joints while they’re cooking, or you’ll be left with soggy crackling.
There’s no need to baste pork while it’s cooking as the fat should keep it moist, but some cooks like to brush the crackling with a little extra oil once or twice.
As a child growing up in England a Sunday roast was one of my favourite rituals. Typically my aunt would host – much to my relief as mum was a very average cook (sorry mum). We’d sit down at around 2pm and usually the feast was so good that I’d eat until a full stomach forced me to retire to the sofa and loosen my waistband. Today, even after years in Australia, I still have an enduring love of a good old roast. So much so that I’ll embrace a cold and wet Sunday as an excuse to turn on the oven at breakfast time and slow cook a piece of meat that’s big enough to serve a small army.Anyway with years of roasting under my belt I’ve got a few recipes and tricks up my sleeve.
Here I’m sharing my slow cooked pork shoulder with crispy crackling. It’s so moorish that when you’re stuffed on the sofa after this feast you’ll already be thinking about cooking it again.Ingredients.
1.5kg to 2kg pork shoulder bone in(a generous serve for 4 people). 1-2 tsp each of fennel seeds and sea salt crushed and mixed. Olive oilOptional ingredients if you’re keen to have delicious gravy:.
2 carrots. 1 medium brown onion. 2 sticks of celery. 1 cup white wine. 1 cup chicken stockSteps to prepare1. The day before put the pork, fat side up, on a large plate. Dry the skin with a paper towel and if it’s not already scored then score with a sharp knife (be careful not to cut through the fat to the meat).
Allow to dry out in the fridge for 24 hours.2. Remove the pork from the fridge around an hour before cooking and pre-heat your oven to the highest heat possible (hopefully that’s around 280C). Note that often conventional oven settings allow for a higher temperature than fan settings.3. Roughly chop all of the vegetables and place them in the bottom of a large roasting tin (optional).4. Boil a kettle of water and carefully pour the boiling water over the pork skin/fat. Then add the pork t the roasting tin on top of the vegetables.5.
Quickly rub your sea salt and fennel mixture into the skin, with the aim of having a thorough and even covering. Finally drizzle over a tablespoon of olive oil and massage lightly with your fingers.6. Then pop the roasting tin on the middle shelf of the pre-heated oven for 20 minutes.
During this time you’ll see lots of bubbles and the crispy crackling start to appear.7. Keep a close eye on the meat from 15 minutes to avoid the crackling burning. As soon as the crackling is even and looks good enough to eat (this usually takes 20-30 minutes) turn the oven right down as follows:. Option 1 – 130C (265F) if you have time to cook the pork for 5-6 hours. Option 2 – 160C (320F) if you’re keen for the pork to be ready within 3-4 hours.8. For the last hour of the cooking time add the wine and chicken stock to the tray (if you’re making gravy). Don’t pour them over the top of the meat or you’ll risk your crackling turning soggy.9.
Roast Pork Leg Crackling In Ear
When the cooking time has elapsed and the pork is falling from the bone remove everything from the oven and place the pork on a pre-heated plate to rest for 20 minutes or so.10. If you’re making gravy then pour the liquid and vegetables from the roasting tin into a saucepan. Discard or blend the vegetables and add a spoon of flour.
Perfect Roast Leg Pork Crackling Recipes
Stir on a low heat for a couple of minutes to make gravy.To serveCarefully cut off the crackling in one piece and then serve it a little at a time alongside the meat. The meat should be so tender that it falls from the bone and can be easily shredded with two forks.By Feast WiselyOther posts you might like:.