BEST CUT FOR PORK ROAST RECIPES
ROAST PORK RECIPES - BBC GOOD FOOD
With tender meat and crispy crackling, roast pork is irresistible. We’ve got plenty of recipes for the perfect Sunday lunch that include stuffing and sauce.
Provided by Good Food team
Number Of Ingredients 1
POT ROAST PORK | PORK RECIPES | JAMIE OLIVER RECIPES
Cooking the cut this way keeps it beautifully juicy and soft – the way a pork pot roast should be
Total Time 1 hours 25 minutes
Yield 8
Number Of Ingredients 12
Steps:
- This method of cooking pork stops it drying out and keeps it juicy and soft. You also end up with a wonderful rich sticky sauce!
- Preheat your oven to 200ºC/400ºF/gas 6. Heat an appropriately sized casserole-type pan, add a lug of olive oil and sweat the onions and garlic gently until soft. Roll the pork in the seasoning and thyme leaves. Push the onions to one side of the pan, add a knob of butter and brown the pork lightly all over.
- Stir the quartered figs into the onions, pour one glass of Marsala over the meat and drop in the rest of the butter. Tear a piece of greaseproof paper big enough to cover the pork comfortably, scrunch it up with your hands and run it under the cold tap. Unravel it and tuck it in the pot over the pork, figs and onions. This will help the pork steam as well as roast and keep it really moist and juicy.
- Place in the hot oven. After 20 minutes, lift off the paper, turn the pork in the juices and add the other glass of Marsala. Replace the paper and cook for 30 to 40 minutes more. Check the pork is cooked, remove to a plate and allow it to rest for 15 minutes before slicing.
- While the meat is resting, finish the sauce by skimming any fat off the top, adding the chicken stock and simmering for 10 minutes. Check the seasoning and add the crème fraîche if using. Slice the pork as thinly as you want and serve with the delicious sauce.
Nutrition Facts : Calories 575 calories, FatContent 41.0 g fat, SaturatedFatContent 15.7 g saturated fat, ProteinContent 31.5 g protein, CarbohydrateContent 7.6 g carbohydrate, SugarContent 5.8 g sugar, SodiumContent 0 g salt, FiberContent 0 g fibre
More about "best cut for pork roast recipes"
ROAST PORK BELLY RECIPE | JAMIE OLIVER RECIPES
An absolute classic – the best pork belly recipes let this wonderful cut of meat speak for itself.
From jamieoliver.com
Total Time 3 hours 10 minutes
Cuisine https://schema.org/LowLactoseDiet
Calories 647 calories per serving
From jamieoliver.com
Total Time 3 hours 10 minutes
Cuisine https://schema.org/LowLactoseDiet
Calories 647 calories per serving
- Preheat the oven to its highest temperature.
- Using a Stanley knife, score the skin down to the meat (try not to cut the meat), making the cuts very close together.
- Bash the fennel seeds and a good pinch of sea salt in a pestle and mortar to a powder.
- Tip the oil over the top of the scored skin, then sprinkle over the fennel mixture, and rub all over so that everything gets into the scores and down into the meat.
- Roughly chop the carrots and celery, then throw these into a roasting tray. Break the garlic bulb up into unpeeled cloves, peel and chop the onions into large wedges, then toss into the tray with the thyme sprigs.
- Put the seasoned pork belly on top of the vegetables in the tray, then roast for 10 to 15 minutes, or until the skin starts to bubble and turn golden brown.
- Reduce the oven temperature to 170°C/325°F/gas 3, and roast for 1 hour 30 minutes. When the time's up, carefully open the oven door and pour in three-quarters of the wine. Cook for 1 further hour.
- Remove the meat carefully from the oven and test to see if it pulls apart easily. If not, cook for a little longer. Allow the meat to rest while you make the gravy.
- Put the tray of roasted vegetables directly onto your hob over a medium heat add, add the flour, then stir together until thick. Cook for 1 minute then add in the remaining wine – if you sauce is too thick add a splash more wine or water.
- Using a potato masher, mash up the vegetables until you have a delicious thick-looking sauce. Cook for 2 to 3 minutes on a low heat, season to taste, then strain through a sieve into a jug.
- Remove the crackling from the top of the belly and break up into pieces, pull the pork belly apart, and serve with the jug of gravy on the side, and a selection of seasonal vegetables.
See details
ROAST PORK RECIPES - BBC GOOD FOOD
With tender meat and crispy crackling, roast pork is irresistible. We’ve got plenty of recipes for the perfect Sunday lunch that include stuffing and sauce.
From bbcgoodfood.com
From bbcgoodfood.com
See details
POT ROAST PORK | PORK RECIPES | JAMIE OLIVER RECIPES
Cooking the cut this way keeps it beautifully juicy and soft – the way a pork pot roast should be
From jamieoliver.com
Total Time 1 hours 25 minutes
Cuisine https://schema.org/GlutenFreeDiet
Calories 575 calories per serving
From jamieoliver.com
Total Time 1 hours 25 minutes
Cuisine https://schema.org/GlutenFreeDiet
Calories 575 calories per serving
- This method of cooking pork stops it drying out and keeps it juicy and soft. You also end up with a wonderful rich sticky sauce!
- Preheat your oven to 200ºC/400ºF/gas 6. Heat an appropriately sized casserole-type pan, add a lug of olive oil and sweat the onions and garlic gently until soft. Roll the pork in the seasoning and thyme leaves. Push the onions to one side of the pan, add a knob of butter and brown the pork lightly all over.
- Stir the quartered figs into the onions, pour one glass of Marsala over the meat and drop in the rest of the butter. Tear a piece of greaseproof paper big enough to cover the pork comfortably, scrunch it up with your hands and run it under the cold tap. Unravel it and tuck it in the pot over the pork, figs and onions. This will help the pork steam as well as roast and keep it really moist and juicy.
- Place in the hot oven. After 20 minutes, lift off the paper, turn the pork in the juices and add the other glass of Marsala. Replace the paper and cook for 30 to 40 minutes more. Check the pork is cooked, remove to a plate and allow it to rest for 15 minutes before slicing.
- While the meat is resting, finish the sauce by skimming any fat off the top, adding the chicken stock and simmering for 10 minutes. Check the seasoning and add the crème fraîche if using. Slice the pork as thinly as you want and serve with the delicious sauce.
See details
ROAST PORK BELLY RECIPE | JAMIE OLIVER RECIPES
An absolute classic – the best pork belly recipes let this wonderful cut of meat speak for itself.
From jamieoliver.com
Total Time 3 hours 10 minutes
Cuisine https://schema.org/LowLactoseDiet
Calories 647 calories per serving
From jamieoliver.com
Total Time 3 hours 10 minutes
Cuisine https://schema.org/LowLactoseDiet
Calories 647 calories per serving
- Preheat the oven to its highest temperature.
- Using a Stanley knife, score the skin down to the meat (try not to cut the meat), making the cuts very close together.
- Bash the fennel seeds and a good pinch of sea salt in a pestle and mortar to a powder.
- Tip the oil over the top of the scored skin, then sprinkle over the fennel mixture, and rub all over so that everything gets into the scores and down into the meat.
- Roughly chop the carrots and celery, then throw these into a roasting tray. Break the garlic bulb up into unpeeled cloves, peel and chop the onions into large wedges, then toss into the tray with the thyme sprigs.
- Put the seasoned pork belly on top of the vegetables in the tray, then roast for 10 to 15 minutes, or until the skin starts to bubble and turn golden brown.
- Reduce the oven temperature to 170°C/325°F/gas 3, and roast for 1 hour 30 minutes. When the time's up, carefully open the oven door and pour in three-quarters of the wine. Cook for 1 further hour.
- Remove the meat carefully from the oven and test to see if it pulls apart easily. If not, cook for a little longer. Allow the meat to rest while you make the gravy.
- Put the tray of roasted vegetables directly onto your hob over a medium heat add, add the flour, then stir together until thick. Cook for 1 minute then add in the remaining wine – if you sauce is too thick add a splash more wine or water.
- Using a potato masher, mash up the vegetables until you have a delicious thick-looking sauce. Cook for 2 to 3 minutes on a low heat, season to taste, then strain through a sieve into a jug.
- Remove the crackling from the top of the belly and break up into pieces, pull the pork belly apart, and serve with the jug of gravy on the side, and a selection of seasonal vegetables.
See details
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PORK ROAST RECIPES | ALLRECIPES
This is the best and most basic way to ensure a juicy, perfectly-cooked pork roast every time. This recipe really requires a good thermometer -- either a $10 instant-read type or, even better, …
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10 BEST PORK RIB ROAST RECIPES - YUMMLY
Apr 05, 2022 · pork rib roast, vegetable oil, cubed pork, kosher salt, large yellow onion and 10 more Roasted Rack of Pork Loin with Mustard & Apricots Andrew-Zimmern dried currants, pork rib roast…
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Aug 16, 2021 · The best Boston or Pork Butt Roast is crusty, dark and flavorful on the outside and so tender inside that it falls apart as you cut it. It’s perfect on its own or in a variety of pulled pork …
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From grannysinthekitchen.com
From grannysinthekitchen.com
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From marthastewart.com
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PORK ROAST, TENDERLOIN AND CHOPS RECIPES : FOOD NETWOR…
A "center-cut" roast is considered by many cooks to make one of the best pork roasts. If it is cut strictly from the rib section, it is called a rack of pork; two racks tied together form a "crown ...
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CROCK POT PORK ROAST AND VEGETABLES - FAVORITE FAMILY RE…
Nov 04, 2019 · Pick the Perfect Pork. When it comes to finding the best pork roast, not all cuts of meat are created equal. When it comes to crock pot recipes, you want to get that tender, savory, slow-roasted taste, which means you need a cut of meat that has enough fat to bring out all the right flavors. Your best …
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4. Classic Pork Roast and Merlot. A more robust red wine is the perfect accompaniment to a classic pork roast with savory, earthy root vegetables. This dish uses a fattier cut of pork, so a …
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Aug 03, 2021 · This homey pork chop and hash brown casserole uses frozen hash browns and French fried onions to pump up center-cut pork chops to make a one-dish meal that will satisfy the entire family. Add broccoli or peas for a little greenery. ... A healthier option than most pork chop recipes…
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From discover.grasslandbeef.com
From discover.grasslandbeef.com
See details
THE BEST PORK LOIN ROAST EVER (GRANNY'S SECRET RECIPE!)
Jul 06, 2020 · Like most simple recipes, a mind-blowing result depends on great ingredients and careful preparation. This recipe uses a boneless pork loin. Stick with that for the best results. For the pork loin, it’s important to buy one that has a nice layer of fat. Fat improves the flavor, keeps the roast …
From grannysinthekitchen.com
From grannysinthekitchen.com
See details
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A French-cut rib roast is festive and regal, especially when encrusted with herbs and served on a bed of caramelized apples, fennel, onions, and baby potatoes. A sweet tip: Use cipollini …
From marthastewart.com
From marthastewart.com
See details
PORK ROAST, TENDERLOIN AND CHOPS RECIPES : FOOD NETWOR…
A "center-cut" roast is considered by many cooks to make one of the best pork roasts. If it is cut strictly from the rib section, it is called a rack of pork; two racks tied together form a "crown ...
From foodnetwork.com
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See details
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Best pressure cooker pork roast recipe with veggies and gravy. Juicy Recipe for instant pot pork roast is quick, easy 30 minute pork roast ... Here’s our complete list of all our popular–> pork recipes. Easy Instant Pot Pork Loin Roast Recipe. ... Don’t cut …
From bestrecipebox.com
From bestrecipebox.com
See details
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Nov 04, 2019 · Pick the Perfect Pork. When it comes to finding the best pork roast, not all cuts of meat are created equal. When it comes to crock pot recipes, you want to get that tender, savory, slow-roasted taste, which means you need a cut of meat that has enough fat to bring out all the right flavors. Your best …
From favfamilyrecipes.com
From favfamilyrecipes.com
See details
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4. Classic Pork Roast and Merlot. A more robust red wine is the perfect accompaniment to a classic pork roast with savory, earthy root vegetables. This dish uses a fattier cut of pork, so a …
From jjbuckley.com
From jjbuckley.com
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