Monday, 21 October 2013

Roast pork

I know I seem to post a lot of recipes on this blog, and hardly of the other stuff that I said I was going to post, like travel, DIY, etc. I do need to import my travel entries into here, but I don't really have the time with the move, work and study! Oh yes, we are moving! Only to a rental at this stage as we sold our little unit (sob, sob) and need to build our dream house! It is a vacant block in a beautiful suburb in Tasmania, but that is all I will tell you. :)

Of course, I will DEFINITELY be chronicle-ing (is that word) all the trials and tribulations that we will be going through whilst building. Prepare for a whingefest! :)

But onward to today's entry, which is PROBABLY not clean-eating compliant, but it is oh-so-delicious and, when done right, hands-down my favourite roast! Luke and I observe roast night on Sundays quite strictly, and barely a weekend goes by when I do not make a roast at home.


I love it. Crackling is God's single, best creation and it has taken me YEARS to perfect it. I still stuff up and burn the top bits sometimes though, I forget that I need to watch it like a HAWK in the last five minutes (and I will explain why later).

As to the seasoning, I keep it really simple. SALT. That is all I use. Served with beautiful roasted veggies, spuds and apple sauce, this does not need anything else.

So here it is, my roast pork recipe:


Rolled pork shoulder - approx 1.5-2 kilos
Oil (I used canola oil)


Start by unrolling the pork. I try to get the pork to sit as even as possible so that it will roast evenly. Even if it means cutting a bit off the bottom. It's no biggie that that bit gets roasted by itself. A snack midway through the cooking, I say! 

I usually wash my meat. It's my thing, whoever doesn't like it (and there are many out there) can get over it. And I can TELL (prior to cooking) whether the meat has been washed. Just a quick rinse, that's all I'm asking. Then I pat it dry with a paper towel. Make sure that the skin is very VERY dry.

Grab a Stanley knife and make more scores on the rind. There is never enough on there, and a few more extra slashes really make the difference. Just don't get Dexter on it.

Oh, and did I mention to turn on the oven to its fullest temperature? For me, it's 250C. Turn it up up up.

In a baking pan, season the pork. Rub a bit of oil all over the skin and sprinkle more salt. When the oven is piping hot, shove the roast in there for 40 mins (you heard me).

After 40 mins, turn the oven down to 180C and cook for another hour or so. It really depends on how big your roast is. The guide says to cook for 40 mins per kilo, and I usually follow that. But 40 mins on high. I can't stress that enough.

Once the pork is done, I make it extra crackly by turning on the grill. Now, WATCH YOUR PORK!!! It only needs about 5 mins or so, but it goes from zero to BURNT in a matter of seconds! (kinda like popcorn). Once it's where you want it to be, pull out the pork and rest it 10-30 mins. While waiting, I give you permission to pick at the crackling and start nibbling before anyone catches you.



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