Watching MasterChef is definitely BAD for your waistline. Particularly this season where Roast Pork with Crackle seems to keep showing up. I couldn’t resist having a go at it. This recipe is taken from one of the contestants Billy. I loved it that it calls for a wonderful moisture-infused pork, topped off with the sinful strip (or in my case CHUNK) of crackle.
Unfortunately, my crackle didn’t come out well at all! Not sure what went wrong but it was a weird texture of HARD, Crunchy and Chewy But despite it being a major FAIL in my books, C did not hesitate to eat ALL of it and then went on to say, “yea….not that good so tomorrow you gotta practice again”
Nonetheless, the pork meat itself was really really good! It was so tasty, moist and juicy.
Here’s the recipe for the Slow Roasted Pork. Definite must try (again)! Determined to master this for Christmas dinner this year
Slow roasted pork rack
1.2kg pork rack
1 clove garlic, crushed
5 cloves garlic with skins
3 stems of lemon thymes
½ cup of chicken stock
½ cup of dry white wine
handful of sea salt
1. Cut the rind off the pork rack, score it with sharp knife in diamond shape. Then pat dry with paper towel and air dry it.
2. drizzle a little bit of olive oil over pork rack, rub crushed garlic all over.
3. preheat oven to 150ºC.
4. Heat oil in large flameproof baking dish, cook pork, until browned all over. Add wine and stock and bring to boil.
5. Add lemon thymes. Cover pork tightly with foil or lid, roast in the oven for 1½ hours.
6. Add off-cuts potatoes, garlic cloves; roast, covered, 1¼hours. Turning pork occasionally.
7. Take the cooked potatoes out of the dish and set aside.
8. Increase oven heat to 200ºC; spoon pan juices over pork. Roast, uncovered for further 20 minutes or until brown. Now is also the best time to put the rind in the oven on the top shelf close to top element.
9. Transfer pork to serving platter, cover loosely with foil and let it stand for 15 minutes. Take the crackling out, shake all the salt away. Crank oven up to 250ºC, put the crackling back in on top shelf for another 10-15mins until the skin blistered. Make sure keep an eye on it so that it doesn’t burnt. (this part is tricky, i burnt mine! U really got to sit by the oven, whatever you do, DON’T Leave!)
10. Meanwhile, place baking dish over heat; add a dash of white wine and bring pan juices to the boil. Reduce heat; simmer, uncovered , until mixture reduces to about 1 cup.
11. Slice pork then pour pan jus over it and serve.
3 large potatoes
1 bunch rosemary
1 bunch lemon thymes
5tbsp olive oil
1. Cut 3 large potatoes into discs using a cookie cutter. Roughly chop the off cuts and add it to the pork baking tray during half time.
2. Hit a saucepan with olive oil and butter on medium heat.
3. Add potato discs, rosemary and lemon thymes. Roast the potatoes until golden brown.
1. Drizzle olive oil over 2 roughly chopped carrots
2. put on baking tray, sprinkle with salt.
3. Put into the oven (150C).
4. Take it out once soft about 35 mins. Add 2tbs cream & puree in blender till smooth.