Remove the pork from the roasting tray to a board to rest and pour off all but about 2 tbsp of fat from the tray. If your tray is robust enough to go on the heat then do so, if not scrape the contents into a shallow saucepan and place on the heat. Stir the flour in with the veg and cook until you have a mushy, dark amber paste then splash in the cider and bubble down to a thick paste again. Pour in the stock and simmer everything for 8-10 mins until you have thickened gravy. Strain the sauce into another saucepan pushing as much puréed apple as you can through the sieve. Simmer again and season to taste.
The liquid keeps the pan juices from burning during the long roasting time (ie. the meat juices and fat that drips from the pork). If the roasting pan juices burn, this will turn your gravy bitter. Nobody wants bitter gravy with their pork!
how to cook a pork leg roast with crackling
Creates some moisture in the oven which keeps the pork skin supple enough during the low temperature, slow roasting phase to allow the bubbles to form inside the skin before hardening into a crispy crackle during the final blast of high heat to form the crackling. Without some form of liquid in the roasting pan, the skin comes out like a hard, flat sheet of skin that while crispy, has very few bubbles and is tougher;
Making a pork shoulder roast with perfect, bubbly crackling from end to end is very straightforward if you ensure you follow all the steps. Do not try to speed things up by increasing the temperature, and do not skimp on salt. Just follow the recipe as written! (Pretty please ?)
Any elevated parts of the pork skin will go crispy and golden before the lower parts. So just use patches of foil secured with toothpicks to protect those parts that are done, and return the pork to the oven and keep cooking until the entire surface of the pork is crispy!
Resting is when you let cooked meat sit out of the oven for a while before cutting it. This is imperative to let the juices redistribute evenly throughout the meat, otherwise they will just flow away when you slice the pork and you end up with meat that is drier than it should be.
All too often, you see pork roasts and rolled pork loins with a bit of bubbly crackling on the top, some crispy but flat, really hard crackling on the sides and disappointing patches of rubbery, chewy skin.
The meat is made for slow cooking which not only means tender flesh at the end, but the skin has plenty of time to dry out during the low temperature roasting phase before cranking up the oven at the end to make the crackling bubbly and crispy
This recipe will work fine with rolled pork (ie trussed with string or netted) and Pork Neck, aka Scotch Fillet Roast (Collar Butt for those in the States) but because they are shaped like a log, this usually results in good crackle on the very top but just ok-to-mediocre crackle on the sides. Do not use this recipe for Pork Loin or Pork Tenderloin, they will dry out. For a pork belly roast, see here.
At the end of the low temp slow roasting time, the pork flesh has slow cooked and broken down so its nice and juicy. But the skin is still rubbery though you will see the start of a few bubbly bits, as pictured above.
Really fantastic recipe. I have made this joint twice over Christmas. The idea about Fennel and Wine in the base is really good. I rest the pork on half cut garlic and also sliced potatoes which is really good. The potato slices can be heated later to have with the pork slices and gravy. Yummy.
Cooked this Xmas morning. 5.5 kg and adjusted cooking time accordingly. Then drove 2 hours with the precious cargo. It was still warm and the crackling was amazing. Pulled the pork apart. No knives needed Rave reviews from everyone ??
Tried this recipe with a 1.3 kg pork scotch. Decreased the first cook to 2 hours. Perfection! Super moist meat and perfect crackling. Great recipe and I also had a beautiful piece of free range pork. Thanks Nagi
Crackling would have to be the most enjoyable part of a good piece of pork. That undeniable crispy, oily crunch filled with so much flavour is something we all look forward to after having a roast in the oven for hours. Especially as it fills your entire house with mouthwatering smells!
To get that crackle you see in the images, we first blast it with high heat for 45-50 minutes. The crackle will bubble and crackle up in that time. The heat is then reduced to allow time to cook the meat underneath (about an hour depending on how well done you prefer your pork. We like ours at exactly one hour).
My pork roast did not have the rind/skin but did have the fat cap attached. It crackled perfectly and the fat melted down into the meat! It was a beauty on our Christmas dinner table. Thank you for sharing this perfect technique.
I was looking for a roast pork recipe and yours stuck out. Making a pork roast with crackling skin? No way!We had a six pound, bone in roast. I had to make a few adjustments, but followed your recipe exactly. The end result was pure heaven.
Made this tonight. My first time cooking a pork roast. It was divine. I added carrots and baby Yukon potatoes to the roasting pan the last hour and made some baked apples as a side. WOW! This will be a special meal going forward.
This really is one of the best recipes for pork roast. The meat is tender but holds together well, and it is so, so juicy. I added smoked paprika and some sage to the seasoning and it is very yummy! This will be my go-to recipe from now on.
Roast Pork and Crackling, let me show you the easy trick to getting a nice crispy crackling PLUS tender juicy meat! Cook times for roasting pork. This is an easy step-by-step guide to show you how to roast a joint of pork, perfect for a Sunday Roast dinner!
A traditional Sunday Roast dinner would usually be made up of a joint of meat, whether it be a whole chicken, leg of lamb, joint of beef or pork, along with roast potatoes, a selection of vegetables, and gravy. Here I will show you how to make a delicious Roast Pork dinner, with lovely crackling! I love the crackling and enjoy eating it with Home Made Apple Sauce.
The beauty of having a roast dinner is that any leftovers can be used the following day, such as roast pork sandwiches, or chopping the cold meat into cubes and adding to fried rice for your Monday dinner! or you could even add to a pie, such as our chicken pie recipe using leftovers. Obviously, just switch the chicken for pork in this case!
There's also 'Bubble and Squeak' which is a mixture of all the leftover vegetables and potatoes, fried up and eaten with gravy the following day. So you may think you would never get through a joint of meat or a whole chicken, but it really can save you money as larger cuts of meat are often cheaper, and much tastier when cooked whole.
For this recipe for Roast Pork and Crackling, you will be shown how to roast a joint of Pork, and keep it moist. I will also show you how to get crispy crunchy crackling from the skin of the Pork. Often people find this part the hardest, to get it crispy, but I have an easy way that works!
2 Tablespoons cornflour or gravy thickener (follow thickener guide for quantity)500 ml or quart of boiling water or better, use the water from the vegetables you have cooked.1 chicken stock cube.Salt & pepper if needed.Juices from the roasted pork (optional as it may be fatty)
TIP: When you buy your joint of pork, be sure to choose a piece where there is a lot of skin on the 'top' as this is what will make the crackling. You can ask your butcher to score the lines on the skin, but make sure the cuts are down to the fat level otherwise it won't crisp up.
12. Prepare your chosen vegetables. Start cooking your vegetables when you have taken your pork out of the oven. If you want to cook them now, you will need to keep them warm somewhere or reheat.
When cooking pork (bone out), please follow these cooking times:-25 minutes (no matter what weight the meat is) at 240C, 475F, Gas 9 then after 25 minutes, turn oven down to 190 C, 375 F, Gas 5 and cook for 35 minutes per 1 pound of meat.So if your meat weighs 4 lbs, your cook time will be 25 minutes to start, and then 140 minutes for the 4 lbs of meat. (35 minutes x 4 lbs = 140 minutes).
13. When the cook time is up for the pork, take out of the oven and let rest for 35 minutes. As soon as it is not too hot to handle, remove the crackling from the pork and place crispy side up on a plate (keep away from the family!!) and then wrap the pork up in the foil to keep moist.
14. Make up the gravy. If you are boiling the vegetables, use the cooked vegetable water and add to a saucepan, together with the other gravy ingredients and heat up, stir to make sure there are no lumps.
We'd love to hear from you and what you thought of our roast pork and crispy crackling recipe. Did you make any changes or add some other goodies? Let us know in the comments below. Thanks for reading and happy cooking!
Brown Sugar Roasted Pork Loin with Cream Cheese Stuffing. This is a lovely recipe using tender pork loin, stuffed with peppers, cream cheese, spinach and garlic then rolled with a delicious Brown sugared spice rub. Oven roasted, this joint of meat comes out nice and juicy and full of flavor
Hi Jayne, because your pork will have the bone in, the cook time is faster, so you need to calculate approx 20 minutes per pound. So for this recipe, start with the first 25 minutes cook time at the higher temperature of 240 C, 475F, Gas 9 then after 25 minutes, turn oven down to 190 C , 375 F, Gas 5 and cook for 20 minutes per 1 pound of meat. So for you, start with 25 minutes then after turning down the oven, cook for a further 1 hour and 20 minutes at the lower temperature.Please do make sure you cover any parts of your pork with foil which do not have crackling to stop it from drying out. That way, your roast will be lovely and juicy!Hope this helps and happy Christmas to you! 2ff7e9595c
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