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Roast Pork with Crackling Served with Honey & Mustard Sauce

Saturday, 19 December 2009

A week till Christmas!


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's a Prestige professional roast n rack from! Just in time for a Christmas roast.

Roast pork with crackling 01

The site editor for - 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...

  • 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

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.

Roast pork with crackling 02

Honey & Mustard Sauce

  • 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)

  • 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 again for the wonderful Christmas gift! “ 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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