I learned 2 new things when doing this Roast Pork. To keep the meat moist but still get crunchy
crackling I adopted the method I used most recently for Pork Belly – it worked
just as well with the roast.
That was good to know but even better was that I
discovered by accident how to make scoring
the skin for crackling much easier to do.
I don't know about you but I find it very difficult even with a sharp
knife and am always worried about cutting myself.
On this occasion I gave up and left it with the couple
of scores the butcher had done. After
half an hour I was checking on the roast and by chance had the idea to try to
score the skin again – and it was like cutting butter, more or less. So easy to do – so I scored away and
sprinkled on lots of salt to help the crackling crisp up later. Result!
I roasted the pork on a bed of onion slices with fresh
thyme underneath it too. I then poured
some white wine into the roasting dish and seasoned it with salt and
pepper. I cooked the pork in a low over
for 1 hour covered in foil.
I suggest that you make sure that the foil doesn't
touch the skin or it'll stick – I found this out the hard way!
Yum - I do love some crackling and love your scoring trick...that's a great tip!
ReplyDeleteYour roast looks and sounds delicious. Crackly skin -- mmmm!
ReplyDeleteYum! I never thought to score after it had been cooking for a little while but it definitely makes sense. I'll be trying this next time I make a pork roast!
ReplyDeleteYum. That looks delicious and some great tips you've given too.
ReplyDeleteSharon @ Sharon's Book Nook!
What a great discovery about the scoring the skin! I wonder if that would work with a ham too. BTW: I've gone without food planning for 40 years, shopping a few times a week, if need be. I'm giving planning a chance, and I might just like it. :)
ReplyDeleteWhat a good idea..thanks for the tip I will try it!
ReplyDeletePlease drop by and see what I'm cooking,
Shelleyrae @ Book'd Out
I'm recently into cooking. I've tried different fish dishes. Your post gave me an idea to start on meat.
ReplyDeleteA score...Carole you are funny!
ReplyDeleteCrackling are something very popular here. Bite sized pieces of strata of pork meat, fat, and skin. Just like the top of your roast. Delicious! Thank you for sharing.
Hi Carole,
ReplyDeleteThe Crackling is the very best part of the pork, I just love it! Hope you are having a great week and thanks so much for sharing your great post with Full Plate Thursday.
Come Back Soon!
Miz Helen