Best Bettys Butchers Roast Pork With Crackling Recipes

PORK ROAST WITH CRISPY PORK CRACKLING

Pork Roast with Crispy Pork Crackling image

Recipe video above. This is how to make a pork roast with tender juicy flesh, with a crazy-crispy crackling! The crackle is bubbly and puffy from edge to edge as it should be, rather than an impenetratable rock hard flat sheet of skin or worse still, littered with rubbery patches.And the gravy is to die for, thanks to the flavour loaded roasting pan juices!KEY STEPS: Use pork shoulder, dry skin, no need to score (but if it's already scored, that's ok), salt the skin evenly, slow roast low uncovered, keep the skin surface level using foil balls, and blast it for crispy skin! Read the post for extra tips, step photos, and why this recipe works!

Provided by Nagi

Categories Mains

Time 3h35m

Number Of Ingredients 11

Ingredients

3 kg/ 6 lb boneless skin on pork shoulder, NOT scored (, unrolled / netting removed (Note 1 & 6))
3 tsp cooking / kosher salt ((NOT salt flakes or table salt, Note 7))
1 1/4 tsp black pepper
2 tsp fennel seeds ((or other herb/spice of choice))
1 tbsp+ 1 tsp olive oil
1 garlic bulb (, halved horizontally)
2 onions (, halved (brown, white, red))
2 cups dry white wine, or alcoholic or non-alcoholic cider ((Note 2))
1/4 cup flour ((Note 5))
2 cups chicken broth/stock (, low sodium)
Salt and pepper

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.

Nutrition Facts : ServingSize 344 g, Calories 746 kcal

BETTY'S BUTCHERS ROAST PORK WITH CRACKLING

Betty's butchers roast pork with crackling image

My local butcher is awesome and this is his recipe and tip. This recipe requires overnight curing of the skin to dry - allowing for crackling that is out of this world. Don't skimp on the salt. Due to the size of my 3 teenage sons (each about 6ft or taller) I make two as they each have large portions - of everything!

Provided by Betty Bramanis

Categories Roasts

Time 2h

Number Of Ingredients 3

Ingredients

5 lb roast pork shoulder (about 2.4 kilos)
1 tsp salt
2 pieces damp paper towel - for covering

Steps:

1. The DAY BEFORE - open the package and score the meat more - making long incisions through the skin. Place the meat into the tray that will be used to bake the meat in. Cover the meat with damp paper towels and pop in the fridge overnight (to dry out the meat)
2. The FOLLOWING day - remove the meat from the fridge. Throw away the paper towel and allow the meat to come to room temp. While this is happening, pre heat your oven to as hot as it will go.
3. After about an hour, sprinkle over the salt and gently press into the meat. Pop in the oven for 30 - 40 minutes at a high heat.
4. Reduce heat to 365oF/170oC and bake for another 1.5 hours. Remove from the oven and rest for 20 minutes.
5. Remove the crackling and cut into serving size "chunks" and then carve the meat.
6. Serve with gravy and veggies or your choice.