Malt Glazed Roast Pork Crackling Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

PORK ROAST WITH CRISPY PORK CRACKLING



Pork Roast with Crispy Pork Crackling image

Recipe video above. This is how to make a pork roast with tender juicy flesh, with a crazy-crispy crackling! The crackle is bubbly and puffy from edge to edge as it should be, rather than an impenetratable rock hard flat sheet of skin or worse still, littered with rubbery patches.And the gravy is to die for, thanks to the flavour loaded roasting pan juices!KEY STEPS: Use pork shoulder, dry skin, no need to score (but if it's already scored, that's ok), salt the skin evenly, slow roast low uncovered, keep the skin surface level using foil balls, and blast it for crispy skin! Read the post for extra tips, step photos, and why this recipe works!

Provided by Nagi

Categories     Mains

Time 3h35m

Number Of Ingredients 11

3 kg/ 6 lb boneless skin on pork shoulder, NOT scored (, unrolled / netting removed (Note 1 & 6))
3 tsp cooking / kosher salt ((NOT salt flakes or table salt, Note 7))
1 1/4 tsp black pepper
2 tsp fennel seeds ((or other herb/spice of choice))
1 tbsp+ 1 tsp olive oil
1 garlic bulb (, halved horizontally)
2 onions (, halved (brown, white, red))
2 cups dry white wine, or alcoholic or non-alcoholic cider ((Note 2))
1/4 cup flour ((Note 5))
2 cups chicken broth/stock (, low sodium)
Salt and pepper

Steps:

  • Dry skin: Pat the skin dry with paper towels. If time permits, leave in the fridge uncovered overnight (even 1 hr helps). If not, pat extra well.
  • Preheat oven to 220°C/430°F (200°C fan).
  • Season flesh: Sprinkle pork flesh with 1 1/2 tsp salt, all the pepper and all fennel seeds and 1 tbsp olive oil. Rub into flesh, right into all the crevices and cracks.
  • Salt skin: Flip pork, drizzle skin with 1 tsp oil, then rub all over with fingers. Sprinkle all over with remaining 1 1/2 tsp salt, taking care to get even coverage. Un-salted patches will not become bubbly crackling, it will be a hard flat sheet.
  • Garlic & onion bed: Place halved garlic bulbs and onion in roasting pan. Place pork skin side up on top of them.
  • Wine: Carefully pour wine into the pan, being sure not to wet the skin. Transfer to oven.
  • Lower oven: Immediately turn oven down to 160°C/320°F (140°C fan).
  • Slow roast: Roast for 2 1/2 hours.
  • Level at 1 1/2 hours: Check pork after 1 1/2 hours to see if the pork is warped and the skin's overall surface is significantly unlevelled. If so, adjust to make the skin surface as level as possible using balls of foil and moving large dislodged pork pieces to the side (key tip for crispy crackling, Note 3). Then return to oven for the remaining 1 hour.
  • Check pan & salt on skin: If pan is drying out, add some water. If there are bald patches on the skin without salt (eg it fell off), spray lightly with oil spray (or brush lightly with oil) then sprinkle with salt. (Remember, salt = bubbly skin!)
  • Increase heat: Turn oven up to 250°C/485°F (all oven types), or as high as it will go if your oven won't go this high.
  • Make skin crisp: Return pork to oven for 30 minutes, rotating pan as needed, until skin is crisp and bubbly all over. If needed, use foil patches, secured with water soaked toothpicks, to cover parts that are done and keep crisping up remaining patches.
  • Rest: Transfer pork to serving platter, tent loosely with foil (don't worry, crackling stays super-crisp) and rest for 20 minutes (stays warm up to 1 hour). Then slice using a serrated knife.
  • Serve with gravy. Don't pour gravy over crackling - pour it off to the side! See note for reheating.

Nutrition Facts : ServingSize 344 g, Calories 746 kcal

MALT-GLAZED ROAST PORK & CRACKLING



Malt-glazed roast pork & crackling image

Roast pork with crispy crackling makes a top-notch Sunday lunch. Remove the skin on the pork first to get both a beautiful malt glaze and the best crackling

Provided by Tom Kerridge

Categories     Dinner, Main course

Time 2h

Number Of Ingredients 8

1.6kg 6-bone rack of pork , skin removed, kept separate and scored
100ml white wine vinegar
½ tsp ground nutmeg
½ tsp dried thyme
50g honey
4 tbsp soy sauce
100ml good chicken stock
60g malt extract

Steps:

  • Put the pork skin in a shallow bowl, add a pinch of salt and pour over the vinegar. Leave for 2 mins then place, skin-side up, on a wire rack set over a roasting tray. Set aside somewhere cool.
  • Mix the nutmeg and thyme with 1 tbsp sea salt. Score the fat on the pork loin, rub the nutmeg spice all over, then put in the fridge for 1 hr. Meanwhile, put the honey in a small saucepan, cook until it's a dark caramel, then add the soy, stock and malt extract, bring back to the boil and simmer until reduced by about half.
  • Heat oven to 200C/180C fan/gas 6. Remove the pork from the fridge, sit in a shallow roasting tray, brush with the warm glaze, then cook in the oven for 10 mins, glaze again and repeat the process four more times over the next hr.
  • When the pork has 30 mins left, put the pork skin on a tray on the shelf above. After 1 hr, check the pork is cooked with a digital thermometer - it should be 68C or above. Remove from the oven, brush once more with the glaze and rest for about 20 mins while the pork skin crisps to crackling. Serve the pork on a large chopping board with the broken crackling. Serve with roast potatoes and cauliflower cheese.

Nutrition Facts : Calories 554 calories, Fat 41 grams fat, SaturatedFat 15 grams saturated fat, Carbohydrate 15 grams carbohydrates, Sugar 12 grams sugar, Fiber 0.4 grams fiber, Protein 31 grams protein, Sodium 4.4 milligram of sodium

ROAST PORK RECIPE- CHINESE STYLE (烧肉/ SIEW YOKE)



Roast pork recipe- Chinese style (烧肉/ siew yoke) image

This video will show you how to make Chinese roast pork at home. Chinese roast pork is famous for its crackling skin and aromatic meat.

Provided by KP Kwan

Categories     Main

Time 2h

Number Of Ingredients 10

750 g pork belly
10g salt
15g sugar
1/2 tsp ground white pepper
1 tsp Chinese five-spice powder
1 tbsp Shaoxing wine
1 tsp hoisin sauce (optional)
1 tbsp white vinegar
1/2 tsp baking soda
2 tsp oil

Steps:

  • Bring a pot of shallow water to a boil. Blanch the pork belly in water for 10 minutes, skin side down. After blanching, remove the pork and let it cools.
  • Scrape the skin with a knife to remove any dirt and remaining hairs.
  • Prick multiples small hole on the skin with a small fork.
  • Make a few shallow cuts on the flesh side of the pork, halfway through the meat.
  • Mix all the marinade ingredients. Combine the seasoning in a small bowl, then massage it all over the meat, particularly between the cuts.
  • Keep the skin clean from the marinade.
  • Mix one tablespoons of white vinegar with a half teaspoon of baking soda in a small bowl. Apply a thin layer of the mixture on the skin.
  • Keep the pork in the fridge overnight.
  • Remove the pork belly from the refrigerator at least one hour before roasting so that the pork returns to room temperature.
  • Sprinkle half a teaspoon of salt on the skin just before it goes in the oven. Wipe off the excess moisture.
  • Apply a thin layer of oil on the skin. Roast the pork on a medium rack for 1.5 hours at 150°C.
  • Now place the pork on the top rack. Change the oven setting to 230°C, top heat only for thirty minutes, or until the skin has turned to golden brown with multiple blisters.

Nutrition Facts : Calories 789 calories, Carbohydrate 7 grams carbohydrates, Cholesterol 210 milligrams cholesterol, Fat 57 grams fat, Fiber 0 grams fiber, Protein 58 grams protein, SaturatedFat 20 grams saturated fat, ServingSize 1, Sodium 1766 milligrams sodium, Sugar 5 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 35 grams unsaturated fat

More about "malt glazed roast pork crackling recipes"

MAPLE GLAZED PORK BELLY WITH CRISPY CRACKLING & CHIPOTLE AIOLI
maple-glazed-pork-belly-with-crispy-crackling-chipotle-aioli image
2014-06-06 Bake in the preheated oven for 2 hours. Increase the oven temperature to broil at 420 degrees. Move the pork belly to a rack in the top …
From theendlessmeal.com
4.8/5 (4)
Total Time 2 hrs 25 mins
Category Dinner
Calories 489 per serving
  • Preheat the oven to 275 degrees. Line a baking tray with parchment paper and place an ovenproof cooling rack on top of it.
  • Wash the pork belly and dry it very well. Make sure the skin is completely dry. Make cuts, 1 inch apart, through the skin. Make sure you cut all the way through the skin (into a little of the fat is ok) but do not cut through to the meat. Turn the pork belly over and stab the meat all over with the tip of your knife.
  • In a small bowl mix together the miso, maple syrup and Chinese five spice. Liberally coat the meat (not the skin!) side of the pork belly. Place the pork belly skin side up on top of the cooling rack.
  • Pour the sesame oil over top of the skin and massage it in. Sprinkle the top with the flaky sea salt.


ROAST PORK WITH CRISPY CRACKLING - RECIPES - FAXO
roast-pork-with-crispy-crackling-recipes-faxo image
2012-12-11 Directions. Preheat the oven to 425 ° F (220 ° C). Pat the pork dry with paper towels and rub the scored skin thoroughly with salt. Season with salt …
From faxo.com
  • Pat the pork dry with paper towels and rub the scored skin thoroughly with salt. Season with salt and freshly ground pepper.
  • Place the pork, skin side up, in a baking tin and tuck the rosemary and garlic underneath. Roast for 20 minutes.


MALT-GLAZED ROAST PORK & CRACKLING | RECIPE | ROAST PORK ...
malt-glazed-roast-pork-crackling-recipe-roast-pork image
Remove the skin on the pork first to get both a beautiful malt glaze and the best crackling. Oct 11, 2017 - Roast pork with crispy crackling makes a top-notch Sunday lunch. Remove the skin on the pork first to get both a beautiful malt …
From pinterest.com


HOW TO MAKE PORK CRACKLING - BBC GOOD FOOD
how-to-make-pork-crackling-bbc-good-food image
Score the skin with a sharp knife to help the fat escape during cooking, but don't cut all the way into the meat. Pat skin dry then rub with salt and oil to help the fat render and the skin to puff and crisp. Weigh joint and roast the meat for 25 …
From bbcgoodfood.com


HONEY GLAZED PORK CRACKLING WITH GRAVY AND ROAST ONIONS ...
Place the rack over a roasting tray containing 1.5cm of water (the pork should be hovering above the water on the rack). Place into the oven, bottom shelf, 160°C (or medium) for 1.5-2 hours until cooked, crispy and golden brown. • Meanwhile, add honey, 200ml water, coriander and star anise to a saucepan. Simmer to reduce volume by half ...
From nocturneinblue.livejournal.com
Estimated Reading Time 2 mins


BAKING A PORK ROAST AT 325 - ALL INFORMATION ABOUT HEALTHY ...
Baking. Preheat the oven to 325-350 degrees. Place your pork loin in the oven and set the timer for the amount of necessary time. If you make a 3 pound roast, at 20 minutes per pound, would be 1 hour. When the pork loin reaches 145 degrees it is time to take out the roast. Let it rest on the counter for 5-10 minutes.
From therecipes.info


7 UP PORK ROAST WITH GLAZE RECIPES
MALT-GLAZED ROAST PORK & CRACKLING. Roast pork with crispy crackling makes a top-notch Sunday lunch. Remove the skin on the pork first to get both a beautiful malt glaze and the best crackling . Provided by Tom Kerridge. Categories Dinner, Main course. Time 2h. Number Of Ingredients 8. Ingredients; 1.6kg 6-bone rack of pork , skin removed, kept separate and …
From tfrecipes.com


MALT GLAZED ROAST PORK AND CRACKLING | ROAST, PORK ROAST, …
When autocomplete results are available use up and down arrows to review and enter to select. Touch device users, explore by touch or with swipe gestures.
From pinterest.com


MALT-GLAZED ROAST PORK & CRACKLING | RECIPE | PORK ROAST ...
Remove the skin on the pork first to get both a beautiful malt glaze and the best crackling. Jun 23, 2019 - Roast pork with crispy crackling makes a top-notch Sunday lunch. Remove the skin on the pork first to get both a beautiful malt glaze and the best crackling. Pinterest. Today . Explore. When the auto-complete results are available, use the up and down arrows to review …
From pinterest.ca


MALT-GLAZED ROAST PORK & CRACKLING - PRESSREADER
2017-09-28 Malt-glazed roast pork & crackling 2017-09-28 - I know it’s a little odd to remove the skin on roast pork, but this is how you get both a beautiful glaze and cracking crackling. SERVES 6 PREP 30 mins plus 1 hr chilling COOK 1 hr 30 mins MORE EFFORT 1.6kg 6-bone rack of pork, skin removed, kept separate and scored 100ml white wine vinegar ½ tsp ground …
From pressreader.com


MALT-GLAZED ROAST PORK & CRACKLING RECIPE | EAT YOUR BOOKS
Malt-glazed roast pork & crackling from BBC Good Food Magazine, October 2017 (page 108) by Tom Kerridge. Bookshelf; Shopping List; View complete recipe; Ingredients; Notes (0) ...
From eatyourbooks.com


MALT GLAZED ROAST PORK CRACKLING RECIPES
After 1 hr, check the pork is cooked with a digital thermometer - it should be 68C or above. Remove from the oven, brush once more with the glaze and rest for about 20 mins while the pork skin crisps to crackling. Serve the pork on a large chopping board with the broken crackling. Serve with roast potatoes and cauliflower cheese.
From tfrecipes.com


Related Search