PORK ROAST WITH BONES RECIPES RECIPES
PORK RIB ROAST WITH MUSTARD SAUCE | PORK RECIPES | WEBER ...
Pork Rib Roast with Mustard Sauce
Provided by Jamie Purviance
Categories Pork
Total Time 2 hours 30 minutes
Prep Time 30 minutes
Cook Time 2 hours
Yield 6 to 8 servings
Number Of Ingredients 14
Steps:
- Combine the rub ingredients. Season the roast all over with the rub, using more on the meaty parts. Allow the roast to stand at room temperature for 30 minutes before grilling.
- Prepare the grill for indirect cooking over medium heat (350° to 450°F).
- Grill the roast over indirect medium heat, with the lid closed, until an instant-read thermometer inserted into the center of the roast reaches 145ºF, 1½ to 2 hours, rotating and turning over every 30 minutes so the roast cooks evenly. Remove the roast from the grill, tent with foil, and let rest for 15 to 30 minutes (the temperature of the roast will rise 5 to 10 degrees during this time).
- Meanwhile, whisk the sauce ingredients. Cut the roast into slices and serve warm with the sauce.
Nutrition Facts : Calories calories
CRISPY ROAST PORK BELLY RECIPE | BBC GOOD FOOD
A succulent roast with super-crunchy crackling. Make it at the weekend, then use the leftovers for speedy midweek meals
Provided by Rosie Birkett
Categories Dinner, Main course, Supper
Total Time 2 hours 15 minutes
Prep Time 15 minutes
Cook Time 2 hours
Yield 6
Number Of Ingredients 11
Steps:
- Bring a large pan of water, big enough to fit the pork belly in, to the boil. Add the bicarb and poach the pork on a gentle simmer for 5 mins.
- Meanwhile, put the coriander seeds and chilli flakes in a small frying pan and toast over a medium heat until the seeds are aromatic, being careful not to burn the chilli.
- Carefully lift the pork out of the pan using two slotted spoons and put in a roasting tin, skin-side down. Pat dry with kitchen towel and pierce the meat all over with a knife. Grind the toasted spices with the salt using a pestle and mortar, then cover the meat with half the spiced salt. Turn the pork over and pat the skin dry with kitchen paper, pressing down to make sure it’s dry . Squeeze the lemon juice all over the skin, then rub the lemon, flesh-side down, over it. Pat dry again and rub the remaining salt mixture over, making sure it gets into the grooves. Chill, uncovered, for 1 hr, or as long as possible (up to 24 hours).
- Bring the pork out of the fridge 30 mins before you want to cook it and heat oven to 240C/220C fan/ gas 9. Nestle the fennel and onion underneath the meat. Roast for 40 mins, turning the roasting tin halfway so that it cooks evenly. Turn the oven down to 160C/140C fan/ gas 3, add the apple, apple juice and sherry to the tin and cook for 1 hr. Turn the oven up to 220C/200C fan/ gas 7 and roast for a further 10-15 mins until the crackling is crisp. Remove from the oven and rest for at least 15 mins, keeping the juices and apple, onion and fennel warm in a low oven. Flip the pork over and use a very sharp knife to cut it up into chunks, in line with the rib bones. Spoon over the juices. Use any leftovers in Rosie's pork & black bean tacos or spicy Singapore noodles.
Nutrition Facts : Calories 531 calories, FatContent 32 grams fat, SaturatedFatContent 11 grams saturated fat, CarbohydrateContent 12 grams carbohydrates, SugarContent 11 grams sugar, FiberContent 3 grams fiber, ProteinContent 38 grams protein, SodiumContent 3.2 milligram of sodium
More about "pork roast with bones recipes recipes"
CRISPY ROAST PORK BELLY RECIPE | BBC GOOD FOOD
A succulent roast with super-crunchy crackling. Make it at the weekend, then use the leftovers for speedy midweek meals
From bbcgoodfood.com
Total Time 2 hours 15 minutes
Category Dinner, Main course, Supper
Calories 531 calories per serving
From bbcgoodfood.com
Total Time 2 hours 15 minutes
Category Dinner, Main course, Supper
Calories 531 calories per serving
- Bring the pork out of the fridge 30 mins before you want to cook it and heat oven to 240C/220C fan/ gas 9. Nestle the fennel and onion underneath the meat. Roast for 40 mins, turning the roasting tin halfway so that it cooks evenly. Turn the oven down to 160C/140C fan/ gas 3, add the apple, apple juice and sherry to the tin and cook for 1 hr. Turn the oven up to 220C/200C fan/ gas 7 and roast for a further 10-15 mins until the crackling is crisp. Remove from the oven and rest for at least 15 mins, keeping the juices and apple, onion and fennel warm in a low oven. Flip the pork over and use a very sharp knife to cut it up into chunks, in line with the rib bones. Spoon over the juices. Use any leftovers in Rosie's pork & black bean tacos or spicy Singapore noodles.
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SLOW-ROAST BELLY OF PORK RECIPE | BBC GOOD FOOD
Season and roast your pork belly to perfection and let the flavours speak for themselves
From bbcgoodfood.com
Total Time 2 hours 10 minutes
Category Dinner, Main course
Cuisine British
Calories 576 calories per serving
From bbcgoodfood.com
Total Time 2 hours 10 minutes
Category Dinner, Main course
Cuisine British
Calories 576 calories per serving
- To make the gravy, remove all the fat from the bottom of the roasting tin. Add the butter and heat to melt. Tip in the flour and cook for 1-2 mins, scraping the bottom of the pan. Gradually stir in 500ml stock and cook for 5 mins until thick.
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CROWN ROAST OF PORK WITH APPLE STUFFING RECIPE | EPICURIOUS
From epicurious.com
Reviews 3.7
Total Time 3 1/2 hr
Reviews 3.7
Total Time 3 1/2 hr
- Remove all foil from roast and carve into chops by cutting between ribs.
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GERMAN PORK ROAST & SAUERKRAUT | JUST A PINCH RECIPES
Searing this pot roast locks in the juices and creates a good crust. When caramelizing the sauerkraut with onions, a little butter, olive oil, and brown sugar, the outcome is a buttery, sweet, and tangy mixture. Roasting the pot roast in the sauerkraut and onions turns it into a tender, buttery roast. Cut a slice, smother with the kraut, and sink your teeth into deliciousness.
From justapinch.com
Reviews 5
Category Pork
Cuisine German
From justapinch.com
Reviews 5
Category Pork
Cuisine German
- Usually takes about 2 hours, but might be less or more depending on the size of roast and if you've got bones.
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STUFFED CROWN ROAST OF PORK RECIPE | GEOFFREY ZAKARIAN ...
From foodnetwork.com
Reviews 5
Total Time 11 hours 15 minutes
Category main-dish
Reviews 5
Total Time 11 hours 15 minutes
Category main-dish
- Set the meat aside to rest for at least 10 minutes, and spoon the stuffing into a bowl. Slice the meat and serve with the dijonnaise.
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PORCHETTA & GRAVY | PORK RECIPES | JAMIE OLIVER RECIPES
This roast pork recipe looks impressive, is a total winner and isn't actually hard to make at all
From jamieoliver.com
Total Time 2 hours 30 minutes
Cuisine italian
Calories 676 calories per serving
From jamieoliver.com
Total Time 2 hours 30 minutes
Cuisine italian
Calories 676 calories per serving
- This is a bit of a special weekend dinner and, despite how impressive the stuffed pork looks, it’s honestly not that hard to make. It’s an exciting dish and the end result will definitely blow you away, but you’ll have to take a bit of time with it and show it some love.
- You’ll want to buy the pork from a good butcher and ask for a boneless loin of pork with the skin off (but keep it for crackling) and belly on. Keeping the belly on makes stuffing the pork much easier. A nice little tip is to ask your butcher to give you the bones, as these will make a brilliant trivet to roast your meat on.
- Preheat your oven to its highest setting. Tear or roughly chop your mushrooms – thick, thin and wonky, it doesn’t matter, you want it chunky and rustic. Heat a large frying pan over a medium heat, add a lug of olive oil, the thyme leaves and mushrooms, and toss around a bit. Next, add the sliced garlic and knob of butter. Fry everything off for about 10 minutes until the mushrooms are browning a little around the edges. Add the lemon zest with a good pinch of salt and pepper, then remove to a bowl and let it cool. Once cool, add the bread and toss together.
- Now turn your attention to the pork. Lay the loin and belly on a board, fatty-side down, and use a knife to make a little pocket between the loin and the belly meat. Stuff the cooled mushroom mixture into the pocket, then season well all over with salt and pepper. If you’ve got any garlicky, thyme and lemon juices left in the pan, pour these over the pork for some wonderful added flavour. Rub all the seasoning and juices into the pork.
- Roll the belly around the loin and tie it tightly with 5 or 6 pieces of string to keep it all in place. If your butcher gave you the bones, scatter them around the bottom of an appropriately sized roasting tray – you want the pork to sit quite snugly in the tray - and put the meat on top. Place in the oven and immediately turn it down to 180°C/350°F/gas 4 so the meat cooks through nice and evenly. This is a good time to get the crackling ready for the oven, so score the skin with a small sharp knife to open it up for seasoning. Bash up the fennel seeds and salt in a pestle and mortar, rub a generous amount of this into the skin and place it on a baking tray.
- After the meat has had an hour in the oven, take it out and add the chopped vegetables and remaining bulb of garlic to the tray, roughly broken apart into unpeeled cloves. Pour in the glass of cider and give the tray a shake to coat everything. Put it all back in the oven to cook for another hour. The crackling can also go in at this point.
- Before the second hour is up, put a large pan of salted water on to boil. Peel and cut the celeriac and potatoes into even-sized chunks, then boil for 12 to 15 minutes until soft and ready to mash. Drain and let them steam-dry, then return to the pan with a good knob of butter, some seasoning and the milk. Mash until smooth, adding a splash more milk if you need it. Cover and keep warm until ready to serve.
- When the pork is ready, remove it from the oven on to a plate and cover with tin foil, so it can rest for about 20 minutes while you crack on with the gravy. You’ll have some nice roasted root veg and sticky goodness left in the bottom of the tray. Pour or spoon off the excess fat in the tray, then place it over a very low heat and pour in the stock a little at a time (you may not need to use all of it), using a potato masher as you go to mash up all the vegetables. Keep stirring to make sure you get all the lovely sticky brown bits off the bottom of the tray. Add the flour and keep reducing the gravy down until you get the consistency you like. Pass the gravy through a sieve to get rid of any lumps, then serve with the warm mash, stuffed pork and beautiful crackling.
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CROWN ROAST OF PORK WITH ROASTED ROOT VEGETABLES RECI…
From foodnetwork.com
Reviews 5
Total Time 3 hours 15 minutes
Category main-dish
Reviews 5
Total Time 3 hours 15 minutes
Category main-dish
- Add the white wine to the baking sheet, then baste the roast with the maple butter. Continue to roast for 15 minutes more. Remove the roast to a serving platter. Let the meat rest for at least 30 minutes. Remove the vegetables from the baking sheet with a slotted spoon and place them into and around the crown roast on the serving platter. Pour any drippings from the baking sheet into a small saucepan. Add the Dijon mustard and any remaining maple butter to the saucepan. Bring to a boil over medium-high heat and cook until reduced by half and slightly thickened, 3 to 5 minutes. Remove from the heat and add the parsley. Pour the sauce over the roast and vegetables or keep on the side.
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APPLE CIDER PORK POT ROAST RECIPE | EPICURIOUS
Chunky apples, plus onion, thyme, and cider make this comforting pork braise especially appropriate for the holidays.
From epicurious.com
Reviews 4.4
From epicurious.com
Reviews 4.4
- Cover and transfer to the oven. Cook for 3 hours, or until the meat is fork-tender, shreds easily, and is a deep brown color; the apples will have caramelized.
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