Roast pork with crackling
(1)
2 hours 15 min
You need a joint with the rind for this recipe. The meat is first slowly roasted to make it juicy and tender, and then broiled to make a crispy crackling.
alex
2 people made this
Ingredients
Serves: 4
- 1kg boneless pork belly joint with rind
- ground black pepper to taste
- 1 teaspoon caraway seeds
- 3 tablespoons oil
- 2 onions, chopped
- 2 carrots, chopped
- 200g celeriac, chopped
- 350ml chicken stock
- 1 garlic clove, minced
- 1 sprig fresh rosemary
- 1 pinch dried marjoram
- 50g melted butter
- 1 tablespoon dark brown soft sugar
Method
Prep:15min ›
Cook:2hr ›
Ready in:2hr15min
- Season pork with salt, pepper and caraway seeds.
- Preheat oven to 140 C / Gas 1.
- In a casserole pot or a frying pan heat oil and brown pork from all sides over high heat. Add onions, carrots and celeriac and fry for a few minutes. Pour in chicken stock and place pork with the skin side up into the pan. Roast for 2 hours in the preheated oven. If using a frying pan, transfer the roast to an ovenproof dish.
- For the last 20 minutes, set your oven to broil.
- Add garlic, rosemary and marjoram to the pan. In a small bowl wish together butter and brown sugar and brush on top of the roast. Broil until the skin is crispy, about 20 minutes. Watch carefully so it won't burn.
