Bring rack of pork and pork belly to room temperature; pat
lace your pork on a clean work surface, skin-side upwards
80\u00b0C.
Shallowly cut pork skin diagonally 1\" apart.
Combine
he oven.
Score the skin diagonally both ways to create
o 350\u00b0F. Season the pork and coat with the cumin
Preheat oven to 240oC. Place pork on a trivet in a baking dish, skin side down.
Pour enough water into the baking dish so as not to touch the pork. Add the rosemary to the water.
Bake for 20 minutes. Turn the pork so that the skin is facing upwards. Sprinkle the skin with salt. Bake for a further 20 minutes the reduce heat to 200oC and cook for a further 20 minutes.
Allow to rest for 10 minutes before slicing.
ven to 450\u00b0F Dry pork roast as much as possible
Score pork skin, best to have your butcher do this for you.
place pork in colander and pour boiling water over to open skin. Dry thoroughly then place in fridge for 1-2 hours.
Remove from fridge and rub with salt - then mix ground fennel seeds with olive oil and rub all over pork and into slits.
The flavour is magnificent. Use your own judgment on cooking times, but a general suggestion is around 50 minutes per kilogram in a moderate hot oven.
Score pork skin, best to have your butcher do this.
Place pork in colander and pour boiling water over to open the skin. Dry thoroughly and then place in fridge for 1-2 hours.
Remove from fridge and rub with salt -- Then mix ground fennel seeds with olive oil and rub all over pork and into slits.
The flavour is magnificent. Use your own judgement on cooking times, but a general suggestion is around 50 minutes per kilogram in a moderate to hot oven.
tablespoon pepper.
Pat pork dry. Using a small
Mix corn meal with baking powder, baking soda and salt. Combine eggs, buttermilk and shortening; add to corn meal.
Add crackling (salt pork).
Heat shortening in a heavy skillet.
Drop corn mixture from tablespoons into skillet.
Brown cakes slowly on both sides.
Or bake in a greased and floured pan at 400\u00b0.
br>Score the pork skin in a diagonal pattern. Place pork, skin-side down
mall bowl. Rub all over pork. Refrigerate 30 mins to marinate
ong incisions in the skin of the pork shoulder about 2 inches
aprika; sprinkle all over the pork and rub inches
In
utcher's twine.
Place pork, skin-side up, on a roasting
Mix sea salt, five spice powder and oil. Pat the pork skin dry with paper towels; rub with salt mixture. Place on a rack over a roasting pan. Cover and refrigerate for 1 hour.
Preheat the oven to 425\u00b0F. Roast the pork, uncovered, for 1 hour or until skin begins to crisp. Reduce oven temperature to 325\u00b0F. Roast 1 1/2 hours, or until tender. Let stand, uncovered, for 15 mins.
Mix the soy sauce and chili pepper in a small bowl. Cut the pork into thick slices and serve with the soy mixture.
Preheat oven to 475\u00b0F.
Place pork, skin-side up, in a large baking dish. Combine rosemary and salt in a small bowl then rub over pork. Roast pork for 20 mins, or until skin starts to blister and crackle.
Reduce heat to 325\u00b0F and add cider to baking dish. Roast for 1 hour 15 mins.
Add parsnips, garlic and stock to baking dish and roast for another 45 mins.
Add apples and lentils to baking dish and roast for 30 mins, or until apple is tender. Season to taste.
Score skin and underside of pork at 1/2 inch intervals,
slow cooker. Place the pork roast into the slow cooker