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Rolled Roast Pork (Crunchy) March 22, 2020

Posted by andrewescott in Recipes.
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1 comment so far

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.