WHAT IS A PORK RIND RECIPES

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ROLLED PORK LOIN ROAST WITH CRACKLING | PORK RECIPES ...



Rolled Pork Loin Roast with Crackling | Pork Recipes ... image

The key to the perfect pork roast with crackle is starting with a great piece of meat and setting your barbecue up correctly for roasting at high temperatures at the beginning to crackle the skin.

Provided by Laura Romeo - Weber Grill Expert

Categories     Pork

Total Time 2 hours

Prep Time 30 minutes

Cook Time 1 hours 30 minutes

Yield 6 servings

Number Of Ingredients 4

2 kilograms skin-on rolled pork loin roast (see tips)
2 teaspoons olive oil
3 teaspoons sea salt
Apple sauce (see Weber's Easy Apple Sauce Recipe)

Steps:

  • Prepare the pork loin roast (see tips for additional information). Score the skin and truss the roast if the butcher hasn’t already done so.
  • Ensure your barbecue is clean and free from any grease or debris. Prepare your barbecue for indirect cooking over high heat (230°C -260°C). If you are using a Weber® Q barbecue, set up your barbecue with a convection tray and a trivet.
  • Lightly coat the pork loin with olive oil and season with salt all over, rubbing the salt into the score marks. To estimate the cooking time, measure the height of the pork roast through its thickest part and cook for 1 minute per millimetre for a medium doneness. For example, if the roast is 90mm thick, cook for 90 minutes.
  • Roast the pork over indirect high heat, with the lid closed, for 20 to 30 minutes to crackle the skin; avoid lifting the lid during this time.
  • Adjust the barbecue temperature to indirect medium heat (190° to 230°C), the roast setting, and continue to cook over indirect medium heat for the remaining cooking time, or until the internal temperature reaches 60°C for a medium result. The internal temperature will continue to rise 3°C to 6°C while resting (final doneness temperature for Pork is 63°C for medium, 68°C for medium well).
  • Once the pork has cooked, leave to rest for 15 minutes before carving. Remove the butcher’s twine, carve and serve with the apple sauce.

Nutrition Facts : Calories calories

SLOW COOKER PORK BELLY RECIPE - BBC GOOD FOOD



Slow cooker pork belly recipe - BBC Good Food image

Treat yourself to tender, melt-in-the-mouth slow cooker pork belly. Serve in a warming broth or with seasonal vegetables, apple sauce and gravy

Provided by Miriam Nice

Categories     Dinner, Main course, Supper

Total Time 4 hours 30 minutes

Prep Time 10 minutes

Cook Time 4 hours 20 minutes

Yield 6

Number Of Ingredients 6

3 garlic cloves, crushed
thumb-sized piece root ginger, finely grated
3 tsp flaky sea salt
1 tbsp soy sauce
1 - 1.2kg pork belly, cut into 3 long strips, rind trimmed but fat left on
2 onions, sliced

Steps:

  • Mix together the garlic, ginger, salt and soy sauce then rub the mixture all over the pork belly. Put the sliced onion into the bottom of your slow cooker and place the pork belly pieces on top. Cook on high for 4 hours.
  • Carefully take the pieces of pork belly out of the slow cooker then transfer them to a non-stick frying pan with a good spoonful of the cooking juices, turning occasionally. Let sizzle away on a high heat until all the sides are browned and the liquid has evaporated. Slice or cut into wedges and serve with mashed potato, steamed green vegetables and a gravy made with the cooking juices. Alternatively use in a ramen noodle broth, bao buns or in your own recipe.

Nutrition Facts : Calories 540 calories, FatContent 40 grams fat, SaturatedFatContent 15 grams saturated fat, CarbohydrateContent 4 grams carbohydrates, SugarContent 3 grams sugar, FiberContent 1 grams fiber, ProteinContent 39 grams protein, SodiumContent 3.15 milligram of sodium

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