tablespoon pepper.
Pat pork dry. Using a small
Bring rack of pork and pork belly to room temperature; pat
mall bowl. Rub all over pork. Refrigerate 30 mins to marinate
ong incisions in the skin of the pork shoulder about 2 inches
br>Score the pork skin in a diagonal pattern. Place pork, skin-side down
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,
nd mortar.
Lay the pork, skin-side down, in a baking
>Place your pork on a clean work surface, skin-side upwards
e using a 'boneless' pork roast, you can skip this
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\u00b0F.
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.
OAST:
Rinse pork and pat dry. Score skin in a crisscross
as 4.
Score the pork belly skin diagonally in a diamond
he oven.
Score the skin diagonally both ways to create
For the pork belly: Score the skin of the pork belly in a criss
emaining rub all over the pork, patting it onto the meat
reserve chilled.
For the Pork Belly: Preheat an outdoor grill
Score the skin on the belly of pork crossways with a sharp knife.
Brush the skin with the vinegar and leave to dry. Repeat three times, then rub the pork skin with the salt.
Cut the pork crossways into thin strips. Spread out the pork on a baking tray and cook in a preheated oven at 120\u00b0C/250\u00b0F/Gaslh for about 3 hours until completely dry.
Heat the oil in a wok, add the pork strips in batches and deep-fry for about 5 minutes, or until the skin has crackled and is golden.