Crispy Skin Roast Pork Recipes

PORK ROAST WITH CRISPY PORK CRACKLING

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.

CRISPY SKIN ROAST PORK

Steps:

• Bring enough water in a pot to a rapid boil. Scald the pork skin by dipping only the skin into the water.
• Remove, then rub Marinade onto the meat side of the pork.
• Preheat oven to 475°F.
• Place pork with meat side up on a wire rack inside roasting pan and roast for 10-15 minutes.
• Remove pork on to a plate. Prick the skin side all over with a fork. Rub the skin with some salt.
• Return meat to the rack once again with skin side up.
• Roast for 25-30 minutes or until the skin turns crispy and golden brown.

CRISPY SKIN ROASTED PORK SHOULDER

Steps:

• Using a sharp kinife make several shallow cuts about 1/2 inch deep in the pork.
• Spread the onion slices on the bottom of a glass roasting pan.
• Place the remaining ingredients in a food processor and process to make a paste.
• Rub pork should whth the mixture all over, making sure that it goes into the cuts.
• Place pork on top of the onion slices.
• Cover with plactic wrap and place in the refrigerator for at least 4 hours, turn at least once when sitting.
• Preheat oven to 450 degrees F.
• Remove the plastic wrap and place in oven, fat side up.
• Cook for 30 minutes, then lower heat to 325 degrees F and roast for 2 more hours.
• Baste with it's own juices every 30 minutes.
• Cook until internal temperature reaches 150 degree F.
• Remove from oven and let rest for 15 minutes before cutting.

CHINESE CRISPY ROAST PORK (SIEW YUK)

Steps:

• Wash and dry your meat thoroughly. Score the skin in vertical lines about 1 inch apart as they will become the guidelines where to chop the meat once cooked.
• Mash all the other ingredients together to make a paste. Smear the paste all over the roast working it into the skin and meat. Put the roast in a pan that will let the fat drain through (a wire rack over a baking sheet will do in a pinch), and place in refrigerator covered overnight.
• When ready to cook, preheat your oven to 450 degrees F, and when hot enough, stick the pan in the over for 30 minutes.
• After 30 minutes, the skin should just be turning brown (if it's getting too dark, turn down the heat sooner). Reduce the heat to 250 degrees F and let it roast for about 8 hours. You'll know it's ready when most of the fat has rendered out and the meat has started pulling away from the bone.
• When it's ready, take it out of the oven, transfer it to a different pan (you could do it in the same pan, but the fat that's collected in this pan will smoke and set your smoke alarms off). Put it back into a 450 degree F oven to crisp the skin for 15-20 minutes. The skin should be puffed up, crisp and golden brown.
• Take it out of the oven and let it rest for a bit. You'll probably want to take the skin off and break it up by hand, slicing the slabs of tender pork separately.

SUCCULENT SWISS PORK ROAST WITH CRISPY SKIN

Steps:

• Pre-heat oven 375°F.
• Wash the entire piece of pork under running water (both sides).
• Place meat skin side up in a large roasting pan.
• Cut the top skin with a very sharp knife just up to the beginning of the layer of fat in a criss-cross diamond pattern (just like a baked ham), but not all the way to the meat.
• Generously apply the mustard on both sides all over the roast including the skin.
• Squeeze and evenly apply the juice of half a lime per side of the roast.
• Sprinkle the salt. pepper, season-all and all the dried herbs evenly on both sides of the roast.
• Turn roast so the skin faces upward in the roasting pan.
• Pour 1 cup water into bottom of pan (not on the roast).
• Drizzle olive oil evenly over the top of the roast.
• Place roast into hot oven and cook 1 3/4 hours or until juices flow clear when center of roast is pieced (meat must be done, not pink!).
• Remove roast from pan and start slicing including the crisp-golden skin into 1/4 inch pieces. Keep warm!
• For Gravy/Sauce:.
• Take pan drippings and add 1/2 cup water, 1/2 cup Half and Half, 1/3 cup extra dry vermouth or dry white wine and scrape bottom of pan to mix well!
• Season with salt, pepper and season-all to taste. Pour into gravy boat and serve hot with pork roast. Bon Appetit!