PORK SKIN MEAT RECIPES

facebook share image    twitter share image    pinterest share image    E-Mail share image

JAMIE'S EPIC ROAST PORK | JAMIE OLIVER PORK RECIPES



Jamie's epic roast pork | Jamie Oliver pork recipes image

My classic British roast pork is turning up the dial with flavours of the great American South. I’ve buddied it up with peaches, pumpkin, bay leaves and bourbon for a transatlantic fusion that’ll blow your mind. Featuring double crackling and thick, dirty gravy, this is one roast dinner you have to try.

Total Time 2 hours 30 minutes

Yield 8

Number Of Ingredients 22

8-rib higher-welfare pork loin chine bone removed (ask your butcher to remove the skin but hang onto it for amazing double crackling)
olive oil
2 kg small Maris Piper potatoes
8 small parsnips
bourbon
1 small pumpkin (2kg)
2 teaspoons fennel seeds
2 teaspoons black peppercorns
6 fresh bay leaves
1 lemon
1 sprig of fresh rosemary
1 sprig of fresh thyme
125 g Maldon sea salt
1 red onion
1 apple
1 pear
1 peach
1 red onion
200 g higher-welfare minced pork shoulder
2 tablespoons plain flour
1 heaped teaspoon wholegrain mustard
1 litre organic chicken stock

Steps:

    1. Put the pork skin in the fridge, uncovered, to dry out while you cook the pork. You’ll get double crackling – one from the pork joint and one from the skin.
    2. Preheat the oven to 240°C/475°F/gas 9 (full whack).
    3. To make the flavoured salt, place the fennel, peppercorns and bay in a pestle and mortar and smash the living daylights out of it. Peel in the lemon zest, then pick in the herbs and have another bash. Add the salt and bash again until fine (alternatively whiz in a blender).
    4. Score the pork fat in a diamond pattern, then rub in 1 tablespoon of flavoured salt with a good drizzle of olive oil, massaging it into all the nooks and crannies.
    5. Peel the potatoes and parboil in a large pan of salted boiling water for 10 to 15 minutes until softened. Drain and steam dry, then tip into a large baking tray.
    6. Scrub, top and tail the parsnips and slot them in with the potatoes, then place the tray on the bottom shelf of the oven.
    7. Place the pork directly on the bars of the oven above the potatoes and parsnips to catch all the tasty juices. Reduce the oven temperature to 200°C/400°F/gas 6 and cook for 1 hour 20 minutes.
    8. For the sauce, place a large sheet of non-stick baking paper over a large sheet of tin foil. Place the onion, apple, pear and peach in the middle with a good lug of bourbon, then fold up the edges and twist to make a sealed ‘money bag’ parcel. Cook in the oven with the pork for 1 hour 10 minutes, or until soft.
    9. Remove the pork, potatoes and fruit from the oven. Cover the pork with tin foil and leave to rest for at least 30 minutes while you make the crackling. Carefully drain the fat from the potatoes (cool and reserve for another day), and set aside.
    10. Carefully remove the foil layer from the fruit parcel, then hold the paper bag over a bowl and pierce a hole in it with a sharp knife to release the juice. Squeeze any remaining juice from the fruit, then transfer to a chopping board, roughly chop (discarding the cores, pips and onion skin) and add to the bowl. Leave to cool, then cover and set aside until ready to serve.
    11. Deseed and clank up the pumpkin into wedges, place into a baking tray and season with salt and pepper.
    12. Turn the oven back up to full whack. Score the reserved pork skin in a zig-zag fashion and place directly on the bars of the oven. Put the pumpkin underneath and cook for 30 minutes or until golden and crisp.
    13. To make the gravy, peel and roughly chop the onion, then fry with the minced pork in a large frying pan on a medium heat for 10 minutes, or until golden and soft. Stir in the flour and mustard, then add a good lug of bourbon and flambé, if you like. Pour in the stock, bring to the boil and simmer for 10 to 15 minutes until thick and delicious.
    14. Remove the crackling and pumpkin from the oven. Drain the fat from the pumpkin and discard, then tip the pumpkin into the tray with the other roasted veg and return to the oven to warm through.
    15. Slice up the ribs and carve the rest of the pork. Bring it all together at the table and serve with the veg, crackling and fruity sauce.

Nutrition Facts : Calories 659 calories, FatContent 26.4 g fat, SaturatedFatContent 9.1 g saturated fat, ProteinContent 34.2 g protein, CarbohydrateContent 75.6 g carbohydrate, SugarContent 21.7 g sugar, SodiumContent 1.7 g salt, FiberContent 14.3 g fibre

PORK BELLY RECIPES - BBC GOOD FOOD



Pork belly recipes - BBC Good Food image

Discover our best ever pork belly recipes for mouth-watering slow roast pork belly slices, barbecue braised bites or stunning mains stopped with crispy crackling.

Provided by Good Food team

Number Of Ingredients 1

More about "pork skin meat recipes"

PULLED PORK RECIPE | JAMIE OLIVER RECIPES
A smoky American classic, teamed with my fresher take on the traditional coleslaw recipe.
From jamieoliver.com
Total Time 6 hours 25 minutes
Cuisine https://schema.org/LowLactoseDiet
Calories 817 calories per serving
    1. Preheat the oven to full whack.
    2. Score the pork skin about 1cm deep all over with a sharp knife. Drizzle a little olive oil over the pork and season generously with sea salt, black pepper and the paprika.
    3. Rub the flavours all over the skin, then place your pork in a roasting tray in the middle of the oven and immediately turn the temperature down to 160ºC/320ºF/gas 3.
    4. Cook for about 4 hours, basting occasionally with the juices from the tray, then turn the oven down to 150ºC/300ºF/gas 2 and continue to cook for another 2 hours, or until you can pull the meat apart really easily.
    5. Remove the crackling and put it to one side, then remove any fat from the tray. Pull all the pork apart, discarding any bones and fat as you go, and use 2 forks to break the meat into small- and medium-sized pieces. Cover with foil until needed.
    6. To make the coleslaw, finely slice all the veg (peeling and trimming first, if necessary) or use a food processor or box grater, then very finely slice the apples. Put them into a large bowl and season with a pinch of salt and pepper.
    7. Add the mayonnaise, a drizzle of extra virgin olive oil, a pinch of cayenne and the red wine vinegar. Mix everything together until you’ve got a perfect coleslaw texture. Taste and season to perfection.
    8. Pick the mint leaves and finely chop them on a large board. Deseed and finely chop the chilli. Drizzle the olive oil and red wine vinegar all over the chilli and mint and add a good pinch of salt. Add this to the tray of pulled pork and mix it all together.
    9. Serve the dressed pork in a pile on to a plate next to some crackling and a good portion of that wonderful coleslaw. Finish the whole plate off with a little salt and a hit of paprika and tuck in with a lovely cold beer.
See details


PORK RECIPES | MARTHA STEWART
Whether slow-cooked for melt-in-the-mouth tenderness or quick and lean for midweek meals, we've got the pork recipes you need. Our pork recipes include, ideas for pork tenderloin, pork roast, chorizo, proscuitto, and other cured pork products, plus how to cook tender and juicy pork …
From marthastewart.com
See details


23 PERFECT PORK SHOULDER RECIPES | MYRECIPES
Feb 13, 2019 · When cooked in a hot pan—note, this is key, your pan needs to be hot— the meat will develop a delightfully charred, crisp exterior while maintaining a succulent interior. This flavor-packed pork recipe is an amazing start for tacos; simply spoon the meat …
From myrecipes.com
See details


21 EASY PORK BELLY RECIPES - INSANELY GOOD
Feb 21, 2021 · Crispy Golden Pork Belly . Crispy pork skin and succulent meat, but minus all the effort; that’s what this dish is all about. Flavored with Shaoxing rice wine, soy sauce, brown sugar, and …
From insanelygoodrecipes.com
See details


HEALTHY PORK LOIN RECIPES | EATINGWELL
The gravy is rich and flavorful and the meat is moist and perfectly cooked--using an Instant Pot is a real game changer for pork loin roast. By Cooking Light Pork Schnitzel with Creamy Dill …
From eatingwell.com
See details


CRISPY PORK BELLY - ANNABEL LANGBEIN – RECIPES
Crispy Pork Belly. The key to great pork crackling is to dry the skin side of the meat well before sprinkling it with salt. Blast the pork in a hot oven to begin with to get the skin crunchy, then slow …
From langbein.com
See details


HEALTHY PORK LOIN RECIPES | EATINGWELL
The gravy is rich and flavorful and the meat is moist and perfectly cooked--using an Instant Pot is a real game changer for pork loin roast. By Cooking Light Pork Schnitzel with Creamy Dill …
From eatingwell.com
See details


ROASTED PORK LEG – HORNADO DE CHANCHO – LAYLITA’S RECIPES
Continue baking the pork leg at 325F for another ~3.5 to 4 hours. The internal temperature of the pork leg should be 145F minimum – and it generally takes 15-20 minutes per pound of pork. If you covered the pork leg with foil remove it during the last 20-30 minutes to allow the skin …
From laylita.com
See details


CRISPY PORK BELLY - ANNABEL LANGBEIN – RECIPES
Crispy Pork Belly. The key to great pork crackling is to dry the skin side of the meat well before sprinkling it with salt. Blast the pork in a hot oven to begin with to get the skin crunchy, then slow …
From langbein.com
See details


PORK AND POULTRY BRINE - FOR SMOKING MEAT - THE MOUNTAIN ...
Aug 19, 2020 · But there are exceptions to the rule. For example, thin cuts of meat such as pork chops and chicken pieces may need only about 30 minutes to an hour of brine time, while a whole turkey can brine for 6 to 12 hours. On the other hand, some recipes …
From themountainkitchen.com
See details


CHRISTMAS PORK RECIPES - BBC GOOD FOOD
Remove the skin on the pork first to get both a beautiful malt glaze and the best crackling Italian-style roast pork with crispy crackling A star rating of …
From bbcgoodfood.com
See details


NORWEGIAN PORK RIBS | NIGELLA'S RECIPES | NIGELLA LAWSON
A vital part of the Christmas Eve dinner in Norway, these pork ribs have the tenderest meat and the crunchiest crackling imaginable. You have to take a leap of faith when making them, as the …
From nigella.com
See details


11 SUPER SHREDDY PORK SHOULDER RECIPES | SALON.COM
Feb 12, 2022 · Marinating the meat will also help; here, bone-in, skin-on pork shoulder is rubbed with a duo of granulated sugar and salt for 24 hours, which infuses it with flavor and keeps …
From salon.com
See details


HOMEMADE PORK RINDS - HEALTHY RECIPES BLOG
Aug 07, 2021 · Are pork rinds actually made of a pig's skin? Yes, they are! And making this recipe is a great way to make the tough skin of pig edible and use up the whole animal, which is the ethical and sustainable food choice for meat-eaters. Specifically, in this recipe, I use pig skin …
From healthyrecipesblogs.com
See details


HOW TO GET CRISPY PORK SKIN AND MAKE CRACKLING — RIGHT ...
Nov 08, 2021 · The trick to marinading pork and still come away with crispy skin is to keep the skin out of the fluid. Many pork cuts only have skin on one side or covering the top half of a thick cut. It’s totally ok to dry the skin and allow the meat …
From foodfirefriends.com
See details


TENDER AND JUICY PORK STEAK - DELICE RECIPES
Jan 22, 2020 · Pork chops like loin chops are lower in fat if compared to steak. They come out much drier and absorb fewer liquids upon cooking. Therefore, if you want succulent meat, then avoid buying loins or chops. Leave that meat for other recipes. Moreover, keep in mind that pork loins and pork …
From delicerecipes.com
See details


INSTANT POT CRISPY PORK BELLY - PRESSURE COOK RECIPES
Sep 06, 2020 · First, pat the pork belly skin really dry with paper towels. Then, use a meat tenderizer or a fork to poke holes all over the pork belly skin. *Pro Tip: The holes should only penetrate the skin and the fat part of the pork …
From pressurecookrecipes.com
See details


BRAZILIAN MEAT AND BEAN STEW - RECIPES - GOYA FOODS
Feijoada, Brazil's undisputed national dish is a hearty bean and meat stew served with rice and orange wedges. Originally, Feijoada was made by using every part of the pig, including the feet, tail and ears …
From goya.com
See details


23 PERFECT PORK SHOULDER RECIPES | MYRECIPES
Feb 13, 2019 · When cooked in a hot pan—note, this is key, your pan needs to be hot— the meat will develop a delightfully charred, crisp exterior while maintaining a succulent interior. This flavor-packed pork recipe is an amazing start for tacos; simply spoon the meat …
From myrecipes.com
See details


21 EASY PORK BELLY RECIPES - INSANELY GOOD
Feb 21, 2021 · Crispy Golden Pork Belly . Crispy pork skin and succulent meat, but minus all the effort; that’s what this dish is all about. Flavored with Shaoxing rice wine, soy sauce, brown sugar, and …
From insanelygoodrecipes.com
See details


HEALTHY PORK LOIN RECIPES | EATINGWELL
The gravy is rich and flavorful and the meat is moist and perfectly cooked--using an Instant Pot is a real game changer for pork loin roast. By Cooking Light Pork Schnitzel with Creamy Dill …
From eatingwell.com
See details


CRISPY PORK BELLY - ANNABEL LANGBEIN – RECIPES
Crispy Pork Belly. The key to great pork crackling is to dry the skin side of the meat well before sprinkling it with salt. Blast the pork in a hot oven to begin with to get the skin crunchy, then slow …
From langbein.com
See details


PORK - WIKIPEDIA
Pork is the culinary name for the meat of the domestic pig (Sus scrofa domesticus).It is the most commonly consumed meat worldwide, with evidence of pig husbandry dating back to 5000 BC. Pork is eaten both freshly cooked and preserved; curing extends the shelf life of pork products. Ham, smoked pork, gammon, bacon and sausage are examples of preserved pork…
From en.m.wikipedia.org
See details


PORK FILLET RECIPES - GREAT BRITISH CHEFS
Pork fillet is a tender cut, making it rather fitting that it often goes by the moniker 'tenderloin'. Is great for stuffing, stir-frying, grilling or cutting into medallions, and its gentle flavour works well with a …
From greatbritishchefs.com
See details


HOW TO SELECT MEAT FOR THE PERFECT PULLED PORK RECIPE
Aug 13, 2021 · To apply the seasoning, take the piece of pork, trimmed of unnecessary fat and skin, and rinse with cool water and pat dry. Then sprinkle the rub over the surface of the meat, massaging it in a bit. Make sure that every part is evenly covered—pork …
From thespruceeats.com
See details


PORK AND POULTRY BRINE - FOR SMOKING MEAT - THE MOUNTAIN ...
Aug 19, 2020 · But there are exceptions to the rule. For example, thin cuts of meat such as pork chops and chicken pieces may need only about 30 minutes to an hour of brine time, while a whole turkey can brine for 6 to 12 hours. On the other hand, some recipes …
From themountainkitchen.com
See details


NORWEGIAN PORK RIBS | NIGELLA'S RECIPES | NIGELLA LAWSON
A vital part of the Christmas Eve dinner in Norway, these pork ribs have the tenderest meat and the crunchiest crackling imaginable. You have to take a leap of faith when making them, as the …
From nigella.com
See details


20 EASY GROUND PORK RECIPES - DINNER RECIPES USING GROUND P…
Jul 30, 2021 · If you find yourself turning to the same ground beef recipes and chicken dinners every night of week, it’s time to switch things up! Pork—especially ground pork—is an easy and …
From thepioneerwoman.com
See details


11 SUPER SHREDDY PORK SHOULDER RECIPES | SALON.COM
Feb 12, 2022 · Marinating the meat will also help; here, bone-in, skin-on pork shoulder is rubbed with a duo of granulated sugar and salt for 24 hours, which infuses it with flavor and keeps …
From salon.com
See details


HOW TO GET CRISPY PORK SKIN AND MAKE CRACKLING — RIGHT ...
Nov 08, 2021 · The trick to marinading pork and still come away with crispy skin is to keep the skin out of the fluid. Many pork cuts only have skin on one side or covering the top half of a thick cut. It’s totally ok to dry the skin and allow the meat …
From foodfirefriends.com
See details


Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »