Sunday, July 16, 2006
Roast Leg of Pork with Crackling
We were going to go to Howth today to look for some seafood, but then we changed our food budget and our plans went right out of the window. This worked in favour of tonight's dinner, though. I had planned on making roast pork with crackling, but changed my mind when I realised that we would not make it back in time to get the joint in the oven. I could have left it roasting at a very low temperature while we were out, but somehow I don't feel good leaving such a powerful appliance running when I'm not there to supervise it. I don't know if this need for safety has anything to do with me being German, but I just can't shed it. So we stayed in on a beautiful summer's day and I spent the afternoon minding the oven.I would like to think that my supervision also helped me produce the perfect crackling without the addition of such things as beer or cider, something that Lofty does not like. Roasting pork is not complicated, nor is it as hard to make great crackling as some people think. But it does take time and a bit of knowledge of the meat.
1 leg of pork, about 800g
sea salt
1 large onion, thickly sliced
250ml water (plus a few spoonfuls extra)
1 vegetable Oxo cube
1 tbsp butter (optional)
1 tbsp flour (optional)
salt and pepper so season the gravy
boiled or mashed potatoes to serve (or, obviously, the traditional German side dish of dumplings)
the vegetables of your choice (in our case green beans with onions and butter-stewed carrots)
Before you begin, the pork must be well chilled, as cold rind and fat is firm and easier to cut. Using a very sharp knife, make vertical incisions into the skin approximately 2cm apart. Be careful not to cut into the meat.
Half an hour before roasting, rub a good measure of salt into the rind, pushing it through the incisions into the fat with your fingers. This will draw out any water from the skin to leave a very crisp finish.
Preheat the oven to 220 degrees Celsius. Put the onion slices in a small heap in the middle of a roasting tin and drizzle with a few drops of water. These are meant to enhance the flavour of the gravy. Place a rack over the top, and position the pork directly above the onion.
Roast in the hot oven for 20 minutes to get the fat bubbling under the skin, then open the door for a few minutes and reduce the heat 170 degrees Celsius. Close the door again and roast for 2½ hours, basting occasionally. This long time in a relatively low oven with make the meat soft and tender, while leaving it nice and juicy. Remove the pork and turn up the oven to the initial temperature. Put the joint into a clean tin and roast for a final 20 minutes. This final blast will produce the most incredible crackling. (But do keep an eye on the roast, it may be done quicker, or it may take a little longer.)
In the meantime, tip off the fat and juices from the first roasting tin into a small bowl and leave to settle. Put the tin with the shrivelled bits of onion in it over a medium heat and add the water. Bring to a fast boil, scraping up the brown caramelised pan juices into the liquid. Strain through a sieve into a small saucepan. (If you want a thicker gravy, make a roux in that pan from 1 tbsp butter and 1 tbsp four before adding the liquid) Return to the stove and reduce the heat to medium low. When the mixture is back to a slow simmer, crumble in the Oxo cube. Allow to simmer until lightly thickened.
When the pork is cooked, leave it to rest in a warm place for about 10 to 15 minutes to allow the juices to be reabsorbed into the meat. Carefully spoon off the fat from the small bowl of juices until all that is left is the delicious brown liquid beneath. Add this to the simmering gravy. Check the seasoning and keep hot.
Using a sharp, flexible knife, neatly detach the crackling from the meat, then carve the roast into thick slices. Scrape up any juices that drip out and put them in the gravy. Serve immediately with the side dishes of your choice.
Christine at 10:35 pm
