Get creative with pork - and how to get the perfect pork crackling

Knights Meats & Deli sources pork from Celi Bros in Yanco and Wombat for their pork products including Hampden Bridge hams and bacon. By using not just Australian pork, but pork produced within 150 kilometres of Wagga, we ensure our local farmers are supported and promoted within the region.

Australians have long been big consumers of beef and spring lamb, but pork is fast increasing in popularity.

Once considered a Christmas treat, pork is readily available all year round and is being promoted as high protein with a number of lean alternatives and popular with followers of the Paleo lifestyle.

There’s so much you can do with pork – so get some on your fork!


Concerned about overcooking?

ROAST PORK LOIN WITH GRAVY AND APPLE SAUCE 1.5 - 2kg boned rolled loin of pork, rind on Olive oil 1 tbs sea salt Gravy ¼ cup plain flour 1L chicken stock Salt and pepper to taste Apple Sauce 4 Granny Smith apples Caster sugar to taste Pinch freshly grated nutmeg Cooking Instructions: Preheat oven to 220°C. Score the pork rind and rub thoroughly with oil and salt. Place on a rack in a baking dish, with 1-2 cm water in the bottom. Roast for 30 minutes, then reduce to 160°C and roast for a further 25 mins per 500g. Test if pork is cooked by inserting a bamboo skewer.  When ready, the juices will be clear and the crackle crunchy. Remove the pork from the baking dish and rest in a warm place. Place the flour into the baking dish and mix well with the pan juices.  Scrape the tasty brown bits off the bottom of the pan.  Add a little splash of stock.  A 'dough' will form as the flour cooks.  When this happens, add a little more stock.  Repeat until all the stock is used.  Boil until desired consistency is achieved. Apple sauce: peel and core apples. Place in a saucepan with ¼ cup water over medium heat.  Simmer until soft.  Add sugar if required.  For a smooth sauce, process in a blender or food processor.  I prefer a chunky apple sauce. Serve with roasted vegetables and steamed beans.

ROAST PORK LOIN WITH GRAVY AND APPLE SAUCE

1.5 - 2kg boned rolled loin of pork, rind on

Olive oil

1 tbs sea salt

Gravy

¼ cup plain flour

1L chicken stock

Salt and pepper to taste

Apple Sauce

4 Granny Smith apples

Caster sugar to taste

Pinch freshly grated nutmeg

Cooking Instructions:

Preheat oven to 220°C.

Score the pork rind and rub thoroughly with oil and salt.

Place on a rack in a baking dish, with 1-2 cm water in the bottom.

Roast for 30 minutes, then reduce to 160°C and roast for a further 25 mins per 500g.

Test if pork is cooked by inserting a bamboo skewer.  When ready, the juices will be clear and the crackle crunchy.

Remove the pork from the baking dish and rest in a warm place.

Place the flour into the baking dish and mix well with the pan juices.  Scrape the tasty brown bits off the bottom of the pan.  Add a little splash of stock.  A 'dough' will form as the flour cooks.  When this happens, add a little more stock.  Repeat until all the stock is used.  Boil until desired consistency is achieved.

Apple sauce: peel and core apples. Place in a saucepan with ¼ cup water over medium heat.  Simmer until soft.  Add sugar if required.  For a smooth sauce, process in a blender or food processor.  I prefer a chunky apple sauce.

Serve with roasted vegetables and steamed beans.

Unlike popular belief, pork does not need to be overcooked to be safe.  In fact, if you cook on medium heat until the meat has only just turned white, and let rest for a few minutes prior to serving, you'll be sure to have a juicy and tender steak.

Flavour addict?

To add that extra flavour kick, marinate pork steaks for 20 minutes (or overnight if possible) with your favourite marinade. Pork's subtle flavour lends itself to almost anything imaginable, however, it you're a little short of time, simply combine 1/3 cup maple syrup, 1 ½ tablespoons of Dijon mustard and 1 tablespoon vegetable oil.  Coat steaks evenly and turn half way through marinating. 

The perfect pork crackling

To cook the crispiest crackling, there are three things you need: heat, oil and salt.

  1. Remove roast from packaging and pat dry with paper towel.  With a small sharp knife, deeply score the rind at 1cm intervals, being careful to not cut into the meat.  If time allows, leave the scored roast uncovered in the fridge for 1 hour, or ideally overnight.  This process further dries the rind and aids the crackling process.
  2. When you're ready to cook, put your pork on a wire rack in the sink and pour a jug of boiling water over the rind. Pat dry thoroughly with paper towel.
  3. Rub the roast with 1 tbsp of vegetable oil and half a tbsp of salt (more if you like salty crackling), making sure the oil and salt penetrate the scores.
  4. Place the roast on a wire rack inside a baking tray and cook at 240°C (max 250°C conventional) until the rind crackles, up to 50 minutes.  If the roast is over 2kg, take 10 minutes off this initial crackling time.
  5. Turn the oven down to 180°C and cook for 30 - 35 minutes per kg, depending on how well you like your roast cooked.
  6. Once cooked, let the roast rest for 10 minutes before slicing.

Note: to achieve great crackling, getting the oven temperature correct is critical. We recommend the use of an "oven thermometer" to verify that the stated oven temperature is accurate.

Did you know?

The average Australian will consume around 23.5 kg of pork every year.

 

Source: pork.com.au

 

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