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Tips For Perfect Pork Crackling With Curtis Stone 

Coles
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Don't miss these tips from Curtis for perfect pork crackling.
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Curtis Stone’s roast pork with cauliflower and agrodolce
Serves 8 Cooking 2 hr 40 mins Prep 15 minutes (+ 25 mins resting time)
2kg Coles Australian Sow Stall Free Boneless Pork Leg Roast
2 small cauliflowers (about 800g each), cut into florets
1/3 cup (80ml) extra virgin olive oil, divided
1 shallot, thinly sliced
1 cup (250ml) white wine vinegar
1/2 cup (110g) caster sugar
2 tsp salt
1/4 cup (40g) sultanas
1 tbs baby capers, drained
1/2 long red chilli, thinly sliced (optional)
1/4 cup mint leaves
1/3 cup (50g) pine nuts, toasted
1. Position a rack in the centre of the oven and preheat to 150°C (130°C fan-forced). Using a sharp knife or box cutter, deepen the scoring in the skin and fat of the pork (don’t cut through the meat). Season the pork and place in a large roasting pan.
2. Roast the pork for 1 1.2-2 hours or until an instant-read thermometer inserted into the centre of the pork reads 50°C. Pour off fat from the pan.
3. Increase oven temperature to 250°C (230°C fan-forced). Roast the pork for a further 20-25 mins or until the skin is crisp and crackling and an instant-read thermometer inserted into the centre of pork reads 60°C. Transfer pork to a carving board and rest for 25 mins.
4. Meanwhile, toss the cauliflower with 1/4 cup (60ml) oil on a large rimmed baking tray. Season. Roast, stirring and turning halfway through cooking, for 20 mins or until the cauliflower is golden and tender.
5. Heat the remaining oil in a medium saucepan over medium heat. Add the shallot and cook, stirring frequently, for 5 mins or until shallot softens and just begins to brown. Add the vinegar, sugar and salt and bring to the boil, whisking until the sugar dissolves. Reduce heat to medium-low and simmer for 10 mins or until the sauce reduces by about half. Stir in the sultanas, capers and chilli, if using.
6. Transfer the pork and cauliflower to a serving platter. Spoon the sauce over pork and cauliflower. Sprinkle cauliflower with mint and pine nuts to serve.

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7 июл 2024

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