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Sunday, 17 February 2013

Roast loin of pork

After watching 'Food and Drink' where Michel Roux Jr cooked the perfect roast loin of pork (on the bone), we thought we would give it a go. He gave some tips on how to make the perfect pork crackling and how to roast the pork. We served ours with our own very easy apple sauce (see recipe below) and a delicious gravy.
So what's the verdict?
We bought the pork loin from our butcher. I can't say I've seen pork loin on the bone at the supermarket. It's suggested that one rib per person is sufficient - and we'll go along with that. We went a little overboard - buying four ribs of pork (for the two of us) and placed them onto a roasting pan containing celery, carrots, onions and garlic.
Roast the pork for 10 minutes on very high at 200º C, then turn down to 180ºC for a further 30 minutes. Remove the pork, take off the skin, then REST the pork and place the skin back in the oven to roast.
It's the resting period that is most important here (as we later learned). We only rested the pork for around 15 minutes, and when we checked, it still looked very pink - I thought it even looked raw in places.
Panic stations.
We decided to slice the meat and pan fry each chop to finish cooking. BUT ... wait until you see what happened later.
Because we cooked twice as much pork as we needed, we had set aside the remaining pork under foil. When we went back to it around half an hour later, we found the extra resting time meant they were now perfectly cooked all the way through. They were still warm under the foil. So, we clearly didn't rest it for long enough!
PORK CRACKLING - this was amazing and we haven't seen crackling quite like it in all the time we've been cooking. We knew to pour hot water over the skin and pat dry. But, according to Michel Roux Jr, his TIP is: DO NOT score the skin (which we would normally have done). Then sprinkle with salt.
To make the apple sauce just use a couple of eating apples and chop these into a saucepan with a little water. Cook until soft, then add some apple brandy if you have any to give it a zing. Blend together. TIP: because you are not using cooking apples there is no need to add sugar.
Pour the juices from the pan and remove the fat. Push the vegetables through a sieve and season with salt and pepper. Reduce to a consistency you prefer - or add a little cornflour.

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