A different recipe from this site. I used a 1.9 kg pork shoulder, and it turned out really well.
Recipe: the BEST roast pork.
Recipe: the BEST roast pork.
this recipe can also be cooked on a BBQ that has a metal covering lid, such as a webber.
Ingredients:
Pork Leg - 1.5 to 2kg
4tablespoon white vinegar
3 teaspoon salt
i teaspoon salt
Method:
set the oven to about 100degrees.
slash the pork rind about 1cm apart, make sure you only cut the fat and not the meat.
rub the salt and the vinegar into the skin of the pork. then rub a bit more salt and pepper into the meat side of the pork.
put the pork into the oven and let it cook at 100 degrees for aprox 1hour.
after 1hour turn the oven op to 190 degrees and cook the meat for another 1hour. if its a 2kg peice of meat cook for 1:15min.
after its cooked, take it out and cover the meat with alfoil and leave it for atleast 20minutes, 30 would be ideal.
Why this is the best way to cook pork roast:
1) the vinegar and salt draw out the moisture from the skin, making excellent crackling
2) the low temperature at the start helps to draw out the moisture from the skin AND cook the meat without adding any colour, meaning when the meat is cooked the porkfat wont be burnt.
3) resting the meat wil ensure the roast is very juicy and tender. it will also allow you to make a cracking gravy (which ill write up below)
The gravy: (cant be made if using a BBQ!)
Ingredients:
150ml thickened cream
2tablespoon dijon mustard
salt and pepper to taste.
Method:
once the pork has rested under the alfoil it will have given off a LOT of liquid into the roasting pan. to make the gravy place the roasting pan onto the stove on a high heat (make sure the pan is suitable for this). bring the juices to a boil. add the cream and mustard and seasoning. bring to the boil again and thicken as much as you like.
the best pork gravy EVER!
p.s: if the pan uve roasted in cant be places on a stove, just add about 100ml water to the pan and scrape away all the brown bits that are stuck to the bottom, as they contain the rel flavour. and then pour the entire lot into a pot and follow the recipe as stated.
Ingredients:
Pork Leg - 1.5 to 2kg
4tablespoon white vinegar
3 teaspoon salt
i teaspoon salt
Method:
set the oven to about 100degrees.
slash the pork rind about 1cm apart, make sure you only cut the fat and not the meat.
rub the salt and the vinegar into the skin of the pork. then rub a bit more salt and pepper into the meat side of the pork.
put the pork into the oven and let it cook at 100 degrees for aprox 1hour.
after 1hour turn the oven op to 190 degrees and cook the meat for another 1hour. if its a 2kg peice of meat cook for 1:15min.
after its cooked, take it out and cover the meat with alfoil and leave it for atleast 20minutes, 30 would be ideal.
Why this is the best way to cook pork roast:
1) the vinegar and salt draw out the moisture from the skin, making excellent crackling
2) the low temperature at the start helps to draw out the moisture from the skin AND cook the meat without adding any colour, meaning when the meat is cooked the porkfat wont be burnt.
3) resting the meat wil ensure the roast is very juicy and tender. it will also allow you to make a cracking gravy (which ill write up below)
The gravy: (cant be made if using a BBQ!)
Ingredients:
150ml thickened cream
2tablespoon dijon mustard
salt and pepper to taste.
Method:
once the pork has rested under the alfoil it will have given off a LOT of liquid into the roasting pan. to make the gravy place the roasting pan onto the stove on a high heat (make sure the pan is suitable for this). bring the juices to a boil. add the cream and mustard and seasoning. bring to the boil again and thicken as much as you like.
the best pork gravy EVER!
p.s: if the pan uve roasted in cant be places on a stove, just add about 100ml water to the pan and scrape away all the brown bits that are stuck to the bottom, as they contain the rel flavour. and then pour the entire lot into a pot and follow the recipe as stated.
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