We all love roast pork but let’s be honest, it all comes down to the crackling!
Follow these steps for a perfect crunchy crackling that your guests are sure to enjoy. Serve with Rhubarb Relish to compliment the pork and make this a roast to remember.
Function: Added Steam, Bread Baking, Circo Therm®
Rhubarb Relish
1 tbsp olive oil
1 red onion, finely chopped
2 tsps finely chopped ginger
1 tsp ground cumin
1 tsp ground coriander
1 tsp mustard seeds
1/3 cup dried cranberries
¾ cup caster sugar
¾ cup red wine vinegar
450g rhubarb, cut into 2 cm pieces
Grated rind 1 orange
Pork
1x 2kg rolled and scored pork loin roast
2 tsp olive oil
3 to 4 tsps Gewurzhaus Crunchy Pork Crackling Rub
To make the rhubarb relish, heat a large saucepan over a medium heat, Induction level 5. Add the oil, then the onion, ginger and spices. Cook, stirring constantly for 2 to 3 minutes or until fragrant. Reduce the heat to Induction level 4 and stir in the remaining ingredients. Cook for 14 to 16 minutes, stirring regularly until the rhubarb has broken down and the mixture has thickened. Allow to cool.
Rub the pork skin with the olive oil then rub then spice all over the pork skin ensuring the mix gets into the cracks from the scoring. Refrigerate uncovered for 3 to 4 hours or overnight if possible.
Preheat the oven on Bread Baking to 220°C with Medium Steam. Line the universal try with baking paper and place the wire rack on top. Place the pork onto the rack and cook on shelf position 3 for 20 minutes. Change the oven function to CircoTherm and set the temperature to 160°C. Cook for a further 1 hour and 15 minutes or until cooked. Allow to rest for 15 minutes before slicing and serving.
Serve with rhubarb relish and roasted vegetables.
Bridget has worked in the home appliance industry for more than 15 years. She loves to cook & really enjoys working with customers to help them select appliances to best suit their needs as well as following up with further instruction when the appliances are installed.