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Rolled Roast Pork (Crunchy) March 22, 2020

Posted by andrewescott in Recipes.
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This recipe is from the Better Homes and Gardens magazine (Sep 2019 issue), and was served in the Crunchy dinner.

Ingredients

  • 3 kg piece of boneless, skin-on pork belly
  • 2 tablespoons sea salt (plus extra)
  • 4 cloves garlic
  • small bunch of thyme, chopped
  • 8 bay leaves
  • freshly ground black pepper
  • 1 tablespoon olive oil

Method

  1. Preheat over to 140 degrees C (for fan-forced ovens). Season pork all over with 1 tablespoon of salt. Keep salted pork covered, and chill in fridge up to 40 hours.
  2. Crush garlic, thyme, and bay leaves together in a mortar and pestle to make a paste. Mix with remaining salt and pepper.
  3. Boil water, and lay pork skin-side down on a chopping board, then score deep criss-cross pattern all over. Pour boiling water over scored skin then dry thoroughly. Massage herb seasoning into the flesh-side.
  4. Starting from longest side, roll pork belly up tightly, then secure with twine at regular 2cm intervals to hold it together.
  5. Place wire rack or trivet in a large roasting dish and sit pork on top. Massage or brush pork skin with oil and give final sprinkling of extra salt. Roast for 3 hours, basting with pan juices every 30 minutes after the first hour.
  6. Remove pork from oven, turn up heat to 220 degrees C (for fan-forced). Pour out most of the pan juices. Place pork back onto the rack and roast for a further 30-40 minutes, turning pork with tongs to expose different parks of the skin that you want to make into crackling.
  7. When pork is ready, lift onto a board, and rest for 10 minutes before it is ready to carve. Slice pork with a serrated knife.

Crunchy March 22, 2020

Posted by andrewescott in Dinners.
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I’ve let a bit of a back-log build up of older posts, but hopefully I can catch up to the present shortly. Back on Monday 9th September (2019), we had a dinner themed around the Crunchy texture. Franca and Laura cooked the dishes, with Laura also hosting.

Entre

To start off the crunchy feast, Franca made her own corn tortilla chips with guacamole and sour cream.

Mains

Laura served up the main course, with crackling roast pork belly, crispy smashed potatoes, and apple, fennel and walnut salad.

Dessert

To finish, Franca gave us peanut brittle parfait ice-cream.