crackling

A hearty family roast, done right, is cause for celebration—and a great reason to know your local butcher! This pork loin is flavored with herbs and served with spiced apple chutney.

Garlic- And Herb-Roasted Pork Loin With Crackling And Spiced Apple Chutney Recipe

For the pork loin:

Kosher salt

(60 milliliters) neutral oil, like canola or grapeseed

garlic, cut in half across the bulbs

thyme

rosemary

For the Spiced Apple Chutney:

apples

onion

fresh ginger, grated (20 grams)

pomegranate juice (120 milliliters)

apple cider vinegar (150 milliliters)

light brown sugar, packed (about 5 ounces; 140 grams)

mustard seeds (about 2 grams)

red pepper flakes

star anise pod

Garlic- and Herb-Roasted Pork Loin With Crackling and Spiced Apple Chutney Recipe

For the pork: Dry the skin as much as possible with a paper towel. Generously season the meat (not the skin) with kosher salt, including in between the ribs and meat. Place the roast on a wire rack set in a rimmed baking sheet. Transfer to the refrigerator and let rest, uncovered, at least overnight and up to three days.

When ready to cook, preheat the oven to 475°F (246°C). If the butcher has not done it for you, score the rind with a very sharp knife, using long, parallel slits 1/4-inch to 1/2-inch apart across the width of the loin; be careful not to cut into the flesh.

Flip the loin over and rub the flesh side with the remaining oil. Lift the meat from the bones. Place the garlic, thyme, and rosemary up against the meat. Using butcher's twine, tie the ribs back to the loin, with the aromatics sandwiched in between.

Rub the rind with more salt, ensuring that the salt is rubbed well into the slits. Brush the rind with 2 tablespoons of oil.

Place the loin, skin-side up, on a rack in a roasting pan or baking sheet and roast for 30 minutes. Reduce the heat to 325°F (163°C) and cook until an instant-read thermometer poked into the center of the loin reaches 130°F (54°C) for medium-rare, or 140°F (60°C) for medium, about 1 hour. Skin should be puffy and crisp; if it’s not puffy enough, remove the roast from the oven, preheat the broiler, and place the roast a few inches under the broiler until the skin puffs.

While the pork roasts, make the Apple Chutney: Combine the apples, onion, ginger, pomegranate juice, vinegar, brown sugar, mustard seeds, pepper flakes, star anise, and salt in a large saucepan. Bring the mixture to a boil over medium-high heat, stirring occasionally. Reduce the heat to a simmer and continue cooking, stirring occasionally, until most of the liquid has evaporated, about 45 minutes. Remove the star anise and allow to cool.

When the roast is done, remove it from the oven and let the loin rest on a carving board for 30 minutes.

Remove the ribs by cutting the remaining flap, discard the garlic and herbs. Carve the loin into slices following the scores so that each slice has a segment of crackling (approximately a 1/4-inch-wide strip). Serve the warm pork loin with apple chutney and your preferred sides. (We like Yorkshire puddings and a bitter green salad).

Belly is the cheapest pork roasting joint and, as it’s rich, a little goes a long way, making it perfect for Sundays and dinner parties

Crisp Chinese pork

pork

tsp Chinese five-spice powder

tbsp soy sauce (we used Kikkoman)

ginger,

tbsp Thai sweet chilli sauce

spring onion, finely chopped

Rub the pork with the five-spice and 2 tsp sea salt then leave, uncovered, in the fridge for at least 2 hrs, but preferably overnight. When ready to cook, heat oven to its maximum setting. Lay the pork on a rack over a roasting tin, making sure the skin is exposed. Roast for 10 mins before turning down the heat to 180C/fan 160C/gas 4, then leave to cook for a further 1½ hrs. Have a look at the pork – if the skin isn’t crisp, turn up the heat to 220C/fan 200C/gas 7, then cook for another 30 mins until crisp. Leave to rest on a board for at least 10 mins.

To make the dipping sauce, mix all the ingredients together with 2 tbsp water. Cut the pork into small pieces, then serve with the sauce, plus boiled rice and steamed greens, if you like.

When you’ve got a big crowd to feed, this recipe is sure to go down an absolute treat. With crispy crackling and rich, fennel-spiked liver stuffing, it makes the perfect Sunday lunch with all the trimmings, or you could serve it up with baps, slaw and an array of condiments for a build-your-own party centrepiece.

Beautiful stuffed porchetta

x pork

eating apples

carrots

red onions

plain flour

chicken stock

fresh sage (30 grams)

olive oil

unsalted butter

75 g pine nuts

fennel seeds

g raisins

250 ml Vin Santo

sourdough bread

garlic

150 g free-range chicken or higher-welfare pork livers cleaned

lemon

oysters

g Parmesan cheese

Still a relatively cheap cut, pork belly yields beautiful soft flesh and crisp crackling when slow-roasted.

Three-hour pork belly

tsp black peppercorns

1.5-2kg/3lb 5 ounces-4lb 8 ounces piece boneless pork belly, skin scored

lemons

Toast 2 tbsp fennel seeds and 1 tsp black peppercorns in a dry <a href="https://www.bbcgoodfood.com/content/top-five-non-stick-frying-pans">frying pan</a> for a couple of mins. Pound them together in a <a href="https://www.bbcgoodfood.com/content/top-five-mortar-and-pestles">pestle and mortar</a> with some flaked sea salt, the leaves from 1 small bunch of thyme and 3 garlic cloves to make a paste.

Mix with 2 tbsp olive oil and rub all over the flesh of a 1½ - 2kg piece of boneless pork belly. Cover and chill, leaving to marinate for a few hours or overnight.

When ready to cook, rub the skin of the joint with plenty of salt and 1 tbsp more olive oil. Sit on a <a href="https://www.bbcgoodfood.com/content/kimberley-wilsons-top-five-cooling-racks">wire rack</a> in a <a href="https://www.bbcgoodfood.com/review/test-five-best-roasting-tins">roasting tin</a> and roast at 200C/180C fan/gas 6 for 30 mins.

After this time, squeeze 2 lemons over the skin and turn the heat down to 180C/ 160C fan/gas 4. Roast for a further 2 hrs.

Finally, turn the heat back up to 220C/ 200C fan/gas 7 and give it a final blast for another 30 mins or so, to finish the crackling.

Allow to rest somewhere warm for 20 mins. <a href="https://www.bbcgoodfood.com/content/top-five-cooks-knives">Carve up</a> into chunks or slices and serve with the braised cabbage (below) and bay-infused potatoes (see 'goes well with').

His pork shoulder recipe may meet with approval from Anthony Puharich, but as for how Colin Fassnidge plans on testing whether it’s done… our butcher is mystified.

Crispy pork shoulder with sweet potato mash

pork shoulder (bone in)

onions, quartered

pears, quartered

garlic bulb, halved

x pear cider

sweet potatoes

https://resources.newscdn.com.au/cs/video/vjs/stable/build/index.html?id=5348771529001-5977458968001&=domain=del

5348771529001-5977458968001

There's no greater combination than pork and apple.

Pork belly with apples and pears

2kg boneless pork belly,

½ tsp each coriander and fennel seeds, crushed

Granny Smith apples, halved lengthways

pears, halved lengthways

Asian (red) eschalots (or eschalots), peeled, halved lengthways

tbs sunflower oil

coriander (optional)

tbs each coriander and fennel seeds

garlic cloves, chopped

https://resources.newscdn.com.au/cs/video/vjs/stable/build/index.html?id=5348771529001-5768716995001&=domain=del

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A crispy pork with Marsala-soaked figs is a winter feast - in portions to satisfy the most finicky of guests.

Tuscan pork with warm fig & marsala sauce

garlic cloves, finely chopped

tbsp finely chopped rosemary

tbsp fennel seeds, crushed

tsp dried chilli flakes

Massel chicken style liquid stock

baby dried figs, halved

dry Marsala

tbsp finely chopped parsley

This delicious, tender air fryer pork roast recipe features the easiest crackling you&#039;ll ever make! Perfect for weeknight dinners, special occasions and even Christmas dinner.

Air Fryer Pork Roast

pork loin joint

salt

Score the rind length ways. Rind can be quite hard to cut through, so you will have to carefully use a sharp knife. Make sure to only cut the rind, and not to cut through to the fat and meat underneath.

Pat the rind dry with a paper towel, and salt generously. Make sure to rub salt into the cuts you just made. Then, leave the pork roast to rest uncovered in a refrigerator skin side up for around 24 hours. Make sure to have a look at it once or twice while it rests, and wipe off any liquid that appears. This will ensure that the rind dries out completely.

Preheat your air fryer to 400 F / 200 C.

Transfer the pork roast to the air fryer, skin side up, and air fry until the internal temperature of the pork is 145 F / 63 C. The exact roasting time will vary, but you can find suggested times in the table below.

Remove the cooked pork roast from the air fryer, and leave it for about 15 minutes before you carve and serve.

https://embed.mediavine.com/videos/dds1vwcyc76crhb0l7m7

This easy air fryer pork roast recipe has perfect crispy crackling, and is super easy to make. Perfect pork roast dinner made simple.

Air Fryer Pork Roast with Crackling

This recipe will give you succulent and non grasy roast pork with perfect crackling, step by step.

Slow Roast Belly Pork with Perfect Crackling

cooking salt

vegetable oil

onions (sliced)

Bring the pork to room temperature and score the surface of the pork with fine lines.

Sprinkle the surface with table salt and leave for 30 minutes.

Heat the oven to 160FAN/180C/350F.

Wash off the salt and pat dry then put the pork on a rack over a roasting pan.

Rub the meat with vegetable oil and sprinkle with the sea salt.

Cover with foil and roast  for an hour and a half.

Slice the onions and cut the apples into wedges and place at the bottom of the oven tin.

Return to the oven for another hour.

Remove the foil and increase the oven to 180FAN/200C/400F for 30 minutes to crisp up the crackling.

Place it on a carving tray and cut off the crackling and put it on a separate plate.

Cover the pork loosely with foil and leave to rest for at least 15 minutes.

Drain the fat from the tray, reserving the juices, onions and apples.

Slice the pork and serve with chunks of crackling and the apples and onions on the side.

You’re only a few hours away from tender pork roast and delicious golden crackling with this easy to follow recipe.

Roast Loin of Pork with Golden Crackling

stock

Tbsp plain flour

"Porchetta is made throughout central Italy, and varies slightly depending on the region. Paolo Tocchio, a butcher from Borbona in Lazio’s Rieti province, shared this recipe with me. The art of butchery has been in his family for generations, and in the winter he bunkers down to make sausages, guanciale, pancetta and prosciutto. I love eating porchetta on its own, as well as the traditional Roman way – in a panino. City folk flock to the Castelli Romani and to Ariccia, the Lazio town renowned for its porchetta, and fraschette, the casual restaurants where porchetta and wine go hand in hand." Recipe by Paolo Tocchio via Maria Pasquale.

Porchetta (slow-roasted rolled pork) recipe

milliliters white wine

rosemary sprigs, leaves picked

sage leaves

pork belly

pork fillet

Make the most of your air-fryer to make perfectly cooked pork belly, with crispy crackling and tender meat. Energy efficient, it's a great way to cook the dish

Air-fryer pork belly

½ tsp garlic granules

Heat the air-fryer to 200C. Pat the pork belly dry with kitchen paper or a clean tea towel, then score the top of the fat, being careful not to cut all the way through. Rub with the oil and season well with salt, pepper and the garlic granules. Lift the pork belly into the air-fryer, skin-side up and cook for 30 mins, until the skin starts to crisp up.

Turn the heat down to 180C and cook for a further 20-30 mins until the pork is cooked through and the skin has had chance to crisp fully.

In this roast pork belly recipe, learn how to achieve the lightest, crispest crackling possible on your pork belly.  The best thing about this recipe is it only takes an hour to cook, it keeps the meat tender and succulent and gets great crackling.
Turn this cheap, tasty cut of meat into a weeknight meal option with this method!

Crispy Pork Belly | Perfect Light Crackling

vodka

Simmer the pork belly skin side down in...

Simmer the pork belly skin side down in water for 2-4 minutes, then dunk it into cold water to cool.

Once the belly is cool remove from the...

Once the belly is cool remove from the water and pat the belly dry.

Using toothpicks, a fork, or a jacquard pierce...

Using toothpicks, a fork, or a jacquard pierce the skin of the pork all over (see pics for depth)

Evenly cover the belly in salt and rub...

Evenly cover the belly in salt and rub the salt into the skin side a little, I used around 6g for a 500g belly.

Now rub 10-20ml of vodka onto the skin.

Leave the belly to dry brine for 12...

Leave the belly to dry brine for 12 to 24 hours.

Once brined roast at 170c 340f for around,...

Once brined roast at 170c 340f for around, until the internal temp reads 80-85 c (176-185F).

Remove the belly from the oven and raise...

Remove the belly from the oven and raise the temperature to 250c, 480f.

Once the oven is hot place the belly...

Once the oven is hot place the belly back in until the crackling has puffed.

https://www.youtube.com/watch?v=7rXxTkmsqoo

In this roast pork belly recipe, learn how to achieve the lightest, crispest crackling possible on your pork belly.  The best thing about this recipe is it only takes an hour to cook, it keeps the meat tender and succulent and gets great crackling.
Turn this cheap, tasty cut of meat into a weeknight meal option with this method!

For this recipe, I used:
500g, skin-on pork belly
6g salt
10-20ml vodka

RECIPES:
https://bengoshawk.com/

Crispy Pork Belly Tricks No One Knows About | Perfect Crackling

An easy recipe for transforming your leftover roast pork into the perfect Vietnamese pork bun.

Crispy pork belly banh mi

(80 milliliters) soy sauce

leftover roast pork belly

cukes,

carrot,

tbs apple cider vinegar

(100 grams) Kewpie mayonnaise

tbs sriracha

English muffins, split, toasted

duck liver pâté

spring onions, finely shredded

coriander, leaves picked

red chillies, thinly sliced

https://resources.newscdn.com.au/cs/video/vjs/stable/build/index.html?id=5348771529001-5977443724001&=domain=del

5348771529001-5977443724001

This seasonal dish of tender roast pork with superb crackling and roasted apples is great for autumn entertaining or your next Sunday roast!

Crackling pork belly with roasted apples and maple-mustard sauce

1.5kg Pork Belly Roast

punnet fresh thyme sprigs

apples,

maple syrup

cider vinegar

mustard

watercress,

Step 1

Preheat oven to 150°C (130°C fan-forced). With a sharp knife or box cutter, deepen any scoring in the skin and fat of pork (do not cut through meat). Rub 2 tsp sea salt flakes into scored skin and fat. Season the rest of pork meat with more salt.

Step 2

Fold a 30cm x 60cm piece of aluminium foil in half crossways to make a double layered 30cm square. Place thyme in centre of foil and place pork on top. Crimp edges of foil so that foil goes up sides of pork but below the level of the pork skin (this allows pork to cook in its own juices). Place on a large heavy-based, rimmed baking tray.

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The most viewed crackling recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

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Air Fryer Pork Roast

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The most viewed crackling recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine