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Roast Pork with Crackling Served with Honey & Mustard Sauce

Saturday, 19 December 2009

A week till Christmas!


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Snow came early this year and up to 20cm of snow fell last night! Will it be a white Christmas this year? Something I've been hoping for all these years! I hope so. Have you all started planning your Christmas menu? Christmas gifts? I actually got my first Christmas gift last Saturday *grins*, I know it's a bit early but...oh well...it's a Prestige professional roast n rack from VoucherCodes.co.uk! Just in time for a Christmas roast.


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The site editor for VoucherCodes.co.uk - a money saving website who scour the web for deals and discounts and put them in one place - approached me early this month and asked if I was interested in taking part in a challenge where I had to pick what I think will be the hottest Christmas gift for food lovers buying on a budget. I was thrilled as I am actually a subscriber of their newsletter. They send out 20 best voucher codes every week. So of course, I quickly agreed. I chose this roast and rack because I've always wanted one . I hate soggy bottoms especially with roast chicken, the skin on the bottom side always get limpy and soggy from sitting in its own juices. With this, I get more crispy skin.

I tried out my new toy today by roasting pork with delicious crackling. The whole piece of pork was perfectly browned even the bottom side. Bye bye to soggy bottoms! Now, I hope this can fit the smallest turkey I can find...


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Super crispy skin, melt-in-your-mouth fats below and tasty meat....yum...

Ingredients:
  • 2kg pork shoulder - skin scored
  • 2l water
  • 1/2 cup sugar
  • 1/2 cup salt
  • 1 cinnamon stick
  • 3 star anise
  • 1 tbs black peppercorn
  • 2 tbs vinegar
  • Salt


Directions:
The day before: brining the pork
  • Place about 2 cups (500ml) of water, sugar, salt, cinnamon, star anise and black peppercorn in a pot. Bring to boil then lower heat to simmer for about 10 mins.
  • Remove from heat, add this to the rest of the water, leave to cool.
  • Place pork and brining liquid in a large anough vessel/ zip lock bag.
  • Refrigerate overnight.
The next day:
  • Discard brine, wash pork to get rid of brine and pat very dry.
  • Brush vinegar all over skin.
  • Sprinkle some salt over skin and leave to stand for about 30 mins.
  • Pre-heat oven to 220°C.
  • Roast for 30 mins, until the skin of the pork has started to brown.
  • Remove from oven, cover with foil snugly and roast at 170°C for a further 4 1/2 hrs.
  • Baste the pork with drippings every now and then.
  • After 4 1/2 hrs, remove foil and continue roasting for another 30 mins.
  • Remove from oven, cover lightly with foil and leave to rest for about 15 mins before carving.

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Honey & Mustard Sauce

Ingredients:
  • 5 shallots - diced
  • 1 tbs unsalted butter
  • 1/3 cup brandy
  • 1/3 cup water/ stock
  • 1/8 cup honey
  • 3 sprigs thyme - washed and leave in whole
  • 1 tbs English mustard
  • Freshly ground black pepper
  • Salt
  • Corn starch slurry (corn starch + water)


Directions:
  • Melt butter in a saucepan.
  • Mix in shallots and fry until soft and translucent.
  • Add brandy, boil for a few minutes.
  • Add water, honey and thyme. Bring to boil then lower heat to simmer for about 10 mins.
  • Stir in mustard.
  • Season with salt and pepper.
  • Thicken with corn starch slurry.
  • Remove sprigs of thyme and serve with pork and crackling.
Special thanks to VoucherCodes.co.uk again for the wonderful Christmas gift! “VoucherCodes.co.uk can help you save on cookware with Tesco voucher codes.” FYI, there's an amazing voucher that offers £15 off First Wine and Champagne Orders Over £50 at Tesco.


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