Roast Pork with Crackling and Vegetables

Tuesday, September 21, 2010

Roast Pork with Crackling and Vegetables

Roast pork shoulder with crackling and vegetables. This dish turned out at lot better than I had expected.

With fingers crossed, I stood at my kitchen counter, rubbing olive oil and rosemary into the uncooked pork, taking care not to rub any onto the skin of the pork. Instead, I scored the skin and smeared it with salt.

I let the pork roast for about 45 minutes to an hour and opened the oven door, impressed that I had actually made crackling!

In the future, though, I think I will remove the crackling from the pork, cut it into strips and roast it separately, to ensure that it is crackly on all side and that the flavors and the technique are not masked by the overall dish. Accompanying, you have lightly steamed green beans, roast potatoes and rosemary and honey carrots with a spritz of orange juice and zest. Yummy! 

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