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Thursday 14 January 2016

Roast Pork and Crackling ... Perfect Sunday Lunch



'Roast Pork is, like Roast Beef, an intrinsic part of a Sunday Roast. though there is no reason to not eat the meat any other day of the week. A perfect roast pork should have lovely moist, evenly cooked meat surrounded by crisp, sharp crackling. The crackling can be either left on the meat of removed at the end of cooking and served separately.

I prefer to use outdoor, free range pork as this will have a good thick layer of fat. A good layer of fat under the skin is imperative to keeping the meat moist during cooking and also adds flavour to the finished roast, as the fat renders down during cooking there's no need to worry. Also, you can always cut the fat away before eating.

If you buy a large joint of pork, don't worry, adjust the cooking times to suit the size (see below) and you can never have too much left over pork to make delicious sandwiches for lunch the next day', made using flax-seed if you'd prefer a lower cab approach ...


'INGREDIENTS
1.35 kg/3 lb loin of Pork, preferably free-range
4 tbsp extra virgin / olive oil
Sea salt flakes
1 medium onion, halved with skin on
2 tsp plain flour
1 glass dry cider or white wine
1 pt/500ml chicken or vegetable stock
1 tsp ice cold butter

Prep Time: 10 minutes
Cook Time: 100 minutes

Total Time: 110 minutes
Serves 6

PREPARATION
1. Preheat the oven to 220°C/425°F/gas 7
2. The pork should be at room temperature before you start this recipe. Using a paper towel dry the pork all over including the skin.
3. Using a very sharp knife make slashes approx a finger width apart across the skin, don't cut through to the meat, about half way down the fat is good.
Rub the skin with the oil ensuring it goes down into the slashes. Sprinkle with salt, again make sure it is down into the slits.
4. Place the pork into a large roasting tin. Tuck the two onion halves under the meat, this will help keep the meat upright as well as adding flavour to the meat. Cook for 1 hour and 40 minutes. If you are using a larger or smaller joint then cook for 25 minutes per 450g/1lb, plus add on a further 25 minutes.
5. Switch off the oven (unless you need to cook the crackling further, see note below). Remove the meat from the roasting tin and place onto a serving plate, cover loosely with foil and place in the oven with the door slightly ajar. If you need to keep the oven hot (ie for cooking other vegetables or maybe Yorkshire Puddings) then wrap the meat completely in foil and keep in a warm place.
6. Remove the onion from the pan, then place the pan on the stove top over a high heat until the meat juices begin to bubble but not burning. Add the flour, and stir to blend into the meat juices. Pour in the cider or wine and scrape all the juices from the bottom of the pan, reduce to a sticky glaze. Do not leave the pan unattended as the reduction happens very quickly.
7. Add the stock and stir well,
8. Strain the gravy through a fine sieve into a saucepan and reduce by one-third. Add the butter in tiny pieces shaking the pan gently until the all the butter is absorbed. Keep warm until needed.
9. Remove the crackling from the pork and carve into thick slices.
10. Serve with pieces of crackling and the gravy, plus seasonal vegetables.
Some may like apple sauce or sage and onion stuffing as an accompaniment. You may also wish to serve the traditional Yorkshire Puddings if it is a Sunday lunch.'

Above 'words' from original article here

Looking for a lower carb Yorkshire pudding see here

All the best Jan

18 comments:

eileeninmd said...

Hello, your roast pork looks delicious. I have not had roast pork since my days living at home and my mom cooked it for a Sunday dinner. I will have to try it soon. Thanks for sharing.
Happy Thursday, enjoy your day!

Lowcarb team member said...

Hello Eileen, and thanks for your comment.
My dear mum cooked a lovely Roast Pork and she always served it with apple sauce ... I can still capture the smell of Sunday Lunch cooking ... just lovely, and very happy memories too!

All the best Jan

Anonymous said...

You've just given me an idea for this Sunday's dinner. Thank you.

Jenny S

DeniseinVA said...

Cracking, now that brings back memories of my dear old mum and her delicious roasts. We used to scramble for the cracking. I suppose we could ask the man at the meat counter to leave the fat on but usually it is sold without. Looks great Jan.

Lowcarb team member said...

Jenny, many thanks for your comment.
Well if you do get a lovely pork joint ... I'm sure it will make a delicious tasting Sunday dinner ... enjoy!

All the best Jan

Lowcarb team member said...

Hello Denise, and thanks for your comment.

I do know that some do not enjoy crackling. I do think it a shame that some butchers cut/remove the fat almost automatically ... we don't need to fear fat!

But growing up, we were the same as you, always asking for the crackling - and I do think it adds such a lovely taste to the meal.

Happy Thursday Wishes

All the best Jan

Gail said...

One of our favorite dinners...nothing like the moistness of pork.

We have hundreds of species of moss, sometimes many growing together. They are a thing of beauty, I think. I gather for my water and rock gardens.

Have a blessed day.

Anonymous said...

Pork is a firm favourite at our table.
That picture makes me want to eat some now.

Thanks

Jane:)

Red Rose Alley said...

Jan, roast pork is one of my favorite dishes of all. This one looks sooooo good. Never thought of using a little olive oil on it. :)

Have a good rest of the week.

~Sheri

Debbie said...

ooooh goodness, that looks so good, nothing like sunday lunch/dinner!!! you always leave the kindest comments for me, i wanted to say...many thanks!!!!

Lowcarb team member said...

Gail, many thanks for your comment.
I so agree there is "nothing like the moistness of pork" ... such an enjoyable meal.

Yes ... the moss and lichen you highlight on your blog are lovely to look at, and so many different types to ... maybe we take these plants for granted, and we shouldn't!

Enjoy the rest of your week

All the best Jan

Lowcarb team member said...

Hello Jane, and thanks for your comment.
Sometimes a picture just says it all ... eat me!
The sight and smell of foods do play such an important part in our enjoyment of food.

All the best Jan

Lowcarb team member said...

Sheri, many thanks for your comment.
Roast Pork is a great favourite, and is usually reasonably priced too.
It's always good to keep some extra virgin olive oil handy ...

Hope the rest of your week goes well.

All the best Jan

Lowcarb team member said...

Hello Debbie, and thanks for your comment.
I always enjoy my visits to your blog ...
Glad you like the look of the Pork Roast, it's a winner!

Enjoy the rest of your week

All the best Jan

Anonymous said...

That's exactly what we had tonight!

This dish is greatly enhanced by a 50/50 mix of Dijon mustard and apple sauce.

Ray

Lowcarb team member said...

Ray, many thanks for your comment.
You can't beat a pork roast any day of the week!
Like the idea of your '50/50 mix of Dijon mustard and apple sauce.'

Enjoy the rest of the week and have a great weekend.

All the best Jan

Draffin Bears said...

Dear Jan and Eddie,

Your roast pork with crackling looks delicious - isn't that one of the best meals.
Happy New Year and best wishes for a wonderful 2016 with good health and happiness
Hugs
Carolyn

Lowcarb team member said...

Hello Carolyn, and thanks for your comment. Many thanks to for your good wishes for myself and Eddie.
Roast Pork is definitely a firm favourite, especially with some lovely tasty crackling!
Good wishes to you and yours for a Happy and Healthy 2016

All the best Jan