Roast pork with crackling

    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.

    2 people made this

    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

    Prep:15min  ›  Cook:2hr  ›  Ready in:2hr15min 

    1. Season pork with salt, pepper and caraway seeds.
    2. Preheat oven to 140 C / Gas 1.
    3. 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.
    4. For the last 20 minutes, set your oven to broil.
    5. 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.

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