There are many ways to make crispy pork crackling, the one in the recipe below is a fool proof way shared by Steve Groves, head chef of Roux at Parliament Square and I absolutely loved it. It ensured an even and consistent finish for the crackling compared to cooking it in the oven at a high temperature.
Difficulty: Medium
Time: 15min prep, 3hrs cooking [best starting the preparation 3 days in advance]
Serves: 2
Ingredients
Pork Leg Roast
- 1 kg pork leg roast (or pork belly roast) rolled
- salt
Brining Liquid
- 1/2 ltr milk
- 1/2 tbsp ground fennel seeds
- 35 g salt
- pepper
Masala Sauce
- 1/2 pork bones
- 1/2 cup onions chopped
- 1/2 cup carrots chopped
- 1/2 cup celery chopped
- 1/2 cup masala wine
- 1 garlic finely chopped
- 2 cups chicken stock
- 1 tbsp tomato paste
- 1 bay leaf
- 1 tbsp red wine vinegar
- 1/4 cup full bodied red wine
- 4 tbsp butter
- olive oil
- 4 tbsp flour
- salt
- pepper
Apple and Fennel Salad
- 1/2 granny smith apple, finely sliced
- 1/2 baby fennel, finely sliced
- 1/2 tsp dijon mustard
- 1/2 tsp honey
- 2 tbsp apple cider vinegar
- 4 tbsp extra virgin olive oil
- salt
- pepper
Method
1. Start preparing the pork roast 3 days in advance. Make the brining liquid by adding the ground fennel seeds, salt and pepper to the milk. Soak the pork roast in the liquid, ensuring the meat is fully submerged. Leave in the fridge for 24 hours.
2. Drain out the brining liquid, dry the pork roast well and sprinkle the skin generously with salt. Leave it on a drying rack exposed in the fridge for 48 hours. This will help dry out the surface moisture on the skin for the crispy crackling later.
3. On the day, take the pork out of the fridge to allow it to return to room temperature. Start making the masala sauce by coating pork bones generously with oil, and bake in an preheated oven at 200 degrees for 30 minutes, or until nice golden brown. Reduce the temperature to 150 degrees.
4. Melt 2 tbsp of butter with a dash of olive oil in a small pan, add the onion, garlic, carrots, celery and bay leaf and sauté over medium heat until softened and fragrant. Add the masala wine to deglaze, then add the stock, red wine, tomato paste and pork bones and bring to boil. Reduce the heat and simmer for 3 hours to let the flavour develop.
5. Put the pork roast on a roasting rack and cook in the oven for 2 hours, or until the internal temperature has reached 75 degrees. Leave it to rest once cooked, and use kitchen towel to thoroughly dry out all residual moisture on the skin.
6. Finish the sauce by adding the vinegar and make final adjustment to the seasoning. Thicken the sauce by melting 2 tbsp of butter and mix it well with 4 tbsp of flour. Mix it well with the sauce and pass it through a sieve. Keep warm.
7. Thinly slice the apple and the fennel bulb. Make the dressing for the salad by mixing dijon mustard, honey, vinegar, oil, salt and pepper in a small measuring cup and mix well with the sliced apple and fennel.
8. Heat a thick layer of oil (about 1cm deep) in a deep cast iron pan. Place the pork roll skin down onto the hot oil to puff it. Roll it around gently to allow the crackle to form and for an even finish. Take it out once the crispy crackle is formed.
7. Plate up and enjoy!
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