Get the perfect golden and crunchy pork crackling with these tips from Curtis. He’ll show you how to score and salt the skin, and the perfect time and temperature to cook perfectly juicy, moist and tender pork every time. Full recipe www.taste.com.au/recipes/cris.... Subscribe to the Coles channel for brand new recipe videos every week, as well as kitchen hacks and handy cooking tips @coles. For more Curtis Stone recipes check out the full playlist • Cook with Curtis Stone .
Crispy roasted pork leg with crackling
15m prep 3h cook 8 servings
1 (3kg) pork leg (bone in)
Sea salt
5 Granny Smith apples, peeled, cored and each cut into 8 wedges
2 whole cloves
3/4 cup Calvados (apple brandy)
1/2 cup water
3 tbsp Coles Brand Caster Sugar
Step 1: Preheat oven to highest temperature, approx 275ºC, conventional heat.
Step 2: If the pork is not pre-scored then using a sharp knife, gently score the skin of the leg across in close parallel lines. Make sure you cut all the way through the skin to the meat. Keeping in mind, the more scores you make the crispier the crackling.
Step 3: Rub the entire leg with salt making sure to rub it in well. This not only seasons the meat, but helps draw out moisture, helping to make the crackling super crispy.
Step 4: Place the roast on a rack, in a roasting pan and in the oven.
Step 5: Cook uncovered for 30 minutes at the highest heat, then reduce the temperature to 180ºC and continue cooking for approximately 25 minutes for every 500g of weight. An instant read meat thermometer inserted into the thickest part of the pork should read 70ºC. Once the roast is done, place on carving board and let sit at room temperature lightly tented with foil for at least 30 minutes to rest.
Step 6: While the pork is cooking, prepare the apple compote: Combine the apples and cloves in a heavy based large saucepan over medium-high heat and stir for 3 minutes or until the apples just begin to soften slightly.
Step 7: Decrease the heat to medium-low.
Step 8: Add the Calvados, water and sugar to the apples and stir for 5 minutes or until the liquid has reduced slightly.
Step 9: Cover and cook the apples, stirring occasionally, for a further 15 minutes or until the apples are tender and most of the juices have evaporated.
Step 10: Remove the saucepan from heat.
Step 11: Meanwhile, using a potato masher, coarsely mash the apples.
Step 12: Using a large serrated knife, thinly slice the pork and crackling on a cutting board and arrange the pork slices onto a serving platter. (Alternatively you can pull all the crackling off first and then slice the pork.)
Step 13: Drizzle any remaining juices from the pan and cutting board over the sliced pork. Serve the pork with the warm apple compote.
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14 апр 2016
