Pork roast with crackling
Hey guys,
this week, I wanted to try something with pork belly. I really love pork belly at a barbeque. Just cut them into thick slices, put them on the grill and I’ll eat 10 of them.
But for this week’s Hive Top Chef Competition held by @qurator (theme: Pork Belly) I’m going to cook a pork roast with crackling.
And no joke, I had to buy a new roasting pan for this dish, because my „old“ roasting pan is too big for my oven, which is only 50 cm wide instead of 60 cm. I never had any problems with roasts before, because I put them into a roasting bag. But for the pork roast, a roasting pan was needed and I wanted to upgrade my cooking tools anyway. I just have to get rid of my old roasting pan (which is still in its packaging.)
Let’s get cooking.
Pork Roast with Crackling
Ingredients
• The indispensable ingredient is meat :o). A thick, juicy pork belly with a slick of fat, rind, and bones. You need 1000g of this fine meat.
• 2 teaspoons of salt
• about a teaspoon of sugar
• three-quarters of freeze-dried thyme
• 1 ½ teaspoon of sweet pepper powder
• 1/3 teaspoon of smoke-dried paprika powder
• 1 liter of hot water
• 1 big red onion
• 1 big white onion
• 1 small carrot
• 2 cloves of garlic
• 1 small parsley root
• 1 yellos, red and green paprika
• 1 tablespoon of vegetable broth powder
Step 1
I washed the pork belly under a cold stream of water. You don’t want to have some kind of germs from the supermarket or the local butcher on your food.
After that, I patted the meat dry and put it aside.
Step 2
I poured a liter of water into the roasting pan and brought it to a boil. I put the pork belly in with the rind facing downwards.
Step 3
As the pork belly slowly simmers in the roasting pan to open its pores, I scraped the carrots and parsley root (has nothing to do with parsley, but it has a similar smell). I put parsley on the photo for you to see, that these two ingredients are totally different. Parsley root is similar to a root vegetable called parsnip. It basically looks and tastes the same.
Step 4
I then diced the carrots and parsley root as well as the three paprikas, the onions and the garlic.
You eat with your eyes first and for that reason, I prepare my food in little bowls, before I mash them up in a pan or a pot, as you can see in the picture below.
Step 5
After I prepared all vegetables, it was time to take the pork belly out of the pan, pour the water away and cut the rind in diamond-shape.
Step 6
I mixed the salt, sugar, thyme and both varieties of paprika powder and put my massage gloves on :o).
Step 7
Then I massaged the seasoning into the rind and the rest of the pork belly. I hope, you can see or surmise, I put a lot of love into it. My pork belly had a wonderful and proper salt and pepper massage before it was put in the oven.
Step 8
Then I poured all vegetables into the pan, put a tablespoon of vegetable broth powder in and poured enough hot water (a water boiler is great for that) afterwards for the vegetables to be completely covered.
Step 9
I laid the pork belly on top of all the vegetables and put the roasting pan in the oven. I work with top/bottom heat and set it at 180 degrees celsius.
Depending on the size of the meat, it takes 60 to 90 minutes.
Step 10
Every twenty minutes I took the pan out and brushed saltwater on the rind for it to develop a juicy and tasty crust.
After the third time (about 60 minutes) I set the temperature to 200 degrees and roasted the pork for another 15 minutes.
Step 11
In the meantime, I peeled and diced a few small potatoes from the garden (I picked them in the morning before the heat swept over Hannover) and put them into a pot of boiling water.
Step 12
After approximately 80 to 90 minutes, I took the roasting pan out of the oven, put the pork belly on a chopping board and the vegetable broth into another pot for it to stew for an additional few minutes. I also added starch.
Step 13
My favourite pastime is cutting meat. It may sound creepy or straight out of a horror movie, but I love the whole process of cooking or roasting meat and cutting it into pieces before eating it.
That is, what I did. I used my cleaver to smoothly cut between the bones and through tendons and fat. It was glorious :o). I have to say, I was pretty proud of myself. And it truly was delicious. The salty crust was almost perfect. The seasoning was an experiment (I bought sweet pepper and dried-smoked paprika especially for this dish) and it paid off.
Step 14 - Enjoy Your Meal
There is nothing more to add except that I devoured three slices of pork belly. The vegetable broth together with my own potatoes (It is always fascinating for me as a city-dweller to sow and harvest vegetables on my own, even if it has been almost ten years since I leased my allotment.) were very tasty as well.
Thumbnail created with Canva
Photo mashups created with FotoCollagen
Pictures are mine.
Excellent post!
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Fantastic work! You have done a great job there!!
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Wow that looks delicious! Once in a while we'd crave for this dish but opt to order takeout or delivery rather than cook it at home LOL! Amazing that you also grow your own veggies. Happy midweek!
Made in Canva
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It must taste fantastic. 👌
I do the same with pork shoulder or knuckle.
Unfortunately here in England you can only get pork belly in small stripes. ( no bones or skin for cracking).
I had to buy mine at a butcher. supermarkets only have small stripes of pork belly too here in Germany. But my local butcher can get me anything :o).
Hmm this is an amazing way of making something special.😀
I followed slowly the process of how you prepared your pork belly. I love how you diced your potatoes too. I love eating with fried eggs. I hope you had a wonderful time with your pork belly 😎
I came through Dreemport 🤗
I love fried eggs as well :o). Thank you so much for commenting. It was a blast cooking the pork roast. Have a nice day .
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I'm seriously salivating. I didn't know that we could be this creative with porks. I'm saving the post. If I don't try it out myself, I will definitely ask someone to do it for me.
You did an excellent work here. The descriptions were quite vivid.
Good luck in the contest. You're my best.
Thank you very much mmykel :o). That is very kind of you. It was a lot of fun making the pork roast and eating it too :o). I hope, you try it out and like it as much as I did.
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I love crackling:)
Great post and I should not read this before bed as now I am hungry lol
Popped in from dreemport
Thank you tengo :o).
I've had a few leftovers and will make an additional post with the pork roast as a base layer for a soup.
Don't read it before bedtime :o)
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oh that will be interesting as a base layer for soup!
jaja nope not before bedtime🤣🤣🤣