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We Love God!

God: "I looked for someone to take a stand for me, and stand in the gap" (Ezekiel 22:30)

Roast Pork With Crackling

January 29, 2023

CATEGORY	CUISINE	TAG	YIELD
Meats		A, At, Ballymaloe, Year	12	Servings

INGREDIENTS

5	lb	Loin of pork with the rind
		intact
		Salt and freshly ground
		black pepper
2	T	Mixed herbs, such as
		parsley
		thyme chives
		marjoram savory
		perhaps a little
		sage or rosemary

INSTRUCTIONS

Preheat the oven to 190C/375F/gas 5. Score the skin at 1/4 inch
intervals running with the grain - ask your butcher to do this if
possible because the rind, particularly of free range pork, can be
quite tough. This is to give you a really good crackling and make it
easier to carve.  Put the pork, skin-side down, on a chopping board.
Season with salt  and pepper and sprinkle with freshly chopped herbs.
Roll up tightly  and tie with cotton string. Sprinkle some salt over
the rind and  roast the joint in a roasting tin in the preheated oven.
Allow 25-28  minutes for each 1lb. Baste with the rendered pork fat
every now and  then.  Just before the end of the cooking time, transfer
the pork to another  roasting tin. Return the meat to the oven and
increase the  temperature to 230C/450F/gas 8 to crisp the crackling
further.  When the joint is cooked the juices should run clear. Put the
pork on  to a hot carving dish and leave to rest for 10-15 minutes in a
low  oven before carving. This dish goes well with spiced aubergine,
lentilles du puy, roast potatoes and a green salad.  DISCLAIMER(c)
Copyright 1996 - SelecTV Cable Limited. All rights  reserved. Carlton
Food Network http://www.cfn.co.uk/  Converted by MM_Buster v2.0l.

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 240 Calories From Fat: 59 Total Fat: 6.5g Cholesterol: 124.7mg Sodium: 116.9mg Potassium: 732.8mg Carbohydrates: <1g Fiber: <1g Sugar: <1g Protein: 42.4g