PORCHETTA PORK ROAST RECIPE - NYT COOKING
This rich, crackling-coated pork roast has all the intense garlic, lemon and herb flavors of a classic Italian porchetta, but is much simpler to make (case in point: you don’t need to de-bone a whole pig). The only potentially tricky part is scoring the skin. If you are buying the meat from your butcher you can have them do it for you. Or, use your sharpest knife or a razor blade. It’s worth the effort for the amber-colored cracklings it produces. The recipe feeds a crowd, so make it for a large gathering. Or plan on leftovers, which make excellent sandwiches for lunch the next day.
Provided by Melissa Clark
Total Time 12 hours
Yield 8 to 12 servings
Number Of Ingredients 11
Steps:
- Score skin and fat all over pork, taking care not to cut down to the meat.
- In a food processor or mortar and pestle, combine fennel fronds, rosemary, sage, garlic, lemon zest, salt, fennel seed, red pepper flakes and black pepper. Pour in oil. Pulse or mash until it forms a paste. Rub all over pork. If using a boneless roast, tie with kitchen string at 2-inch intervals. Transfer to a large bowl and cover with plastic wrap. Refrigerate at least 6 hours and preferably overnight.
- Remove pork from refrigerator 1 to 2 hours before you want to cook it. Heat oven to 450 degrees. Transfer pork to a rimmed baking sheet and roast 35 minutes. Reduce temperature to 325 degrees and cook an additional 2 hours 45 minutes to 4 hours, until a thermometer inserted into the thickest part of the meat reads 180 degrees, which will give you sliceable, tender meat. (Bone-in roasts will take longer than boneless ones.)
- Transfer pork to a cutting board and let rest 15 to 30 minutes before serving. Make sure everyone gets some of the cracklings.
Nutrition Facts : @context http//schema.org, Calories 505, UnsaturatedFatContent 21 grams, CarbohydrateContent 2 grams, FatContent 35 grams, FiberContent 1 gram, ProteinContent 42 grams, SaturatedFatContent 11 grams, SodiumContent 777 milligrams, SugarContent 0 grams, TransFatContent 0 grams
ROAST PORK WITH CIDER GRAVY RECIPE | BBC GOOD FOOD
Hand and spring of pork is a cheaper cut that becomes irresistibly tender and juicy with slow-cooking - cook for a crowd and serve with a rich gravy
Provided by Caroline Hire – Food writer
Categories Dinner
Total Time 5 hours 40 minutes
Prep Time 20 minutes
Cook Time 5 hours 20 minutes
Yield 8
Number Of Ingredients 13
Steps:
- Heat the oven to 220C/ 200C fan/ gas 7. Score the skin of the pork and rub with olive oil and sea salt. Put the pork, leeks, carrots, turnip and herbs in large high-sided roasting pan and pour in the cider and stock. Roast for 30 minutes, then take the roasting tray out of the oven and cover tightly with foil. Return to the oven and turn the heat to 150C/ 130C fan/ gas 2.
- After 4 hours, remove the foil, turn the oven back up again to 220C/ 200C fan/ gas 7 and roast for another 30 minutes.
- Take the pork out of the oven, remove the meat, cover and set aside to rest. Drain the cooking liquid, pouring off any excess fat. Either serve or discard the cooking vegetables.
- To make the gravy, melt the butter in a small saucepan and stir in the flour, cook for 2 minutes then whisk in the cooking liquid. Simmer for a few minutes. Serve alongside the meat. Delicious with braised red cabbage and roast potatoes.
Nutrition Facts : Calories 677 calories, FatContent 39.3 grams fat, SaturatedFatContent 13.9 grams saturated fat, CarbohydrateContent 9.2 grams carbohydrates, SugarContent 7 grams sugar, FiberContent 3.2 grams fiber, ProteinContent 62.3 grams protein, SodiumContent 1 milligram of sodium
More about "roast whole pig recipes"
CUBAN PORK ROAST | JUST A PINCH RECIPES
From justapinch.com
Reviews 5
Category Pork
Cuisine Cuban
- Next, take a half cup of the reserved mojo from the refrigerator and pour into the onions sauteing everything for about five minutes. After about 10 minutes slice all of your roast and pour the mojo with onions all over the meat mixing it well into all of the pork meat. Serve with Cuban black beans and white rice. There is another traditional dish served with the pork, rice, and black beans. It is called Yuca (Casava). It is boiled when tender it is served with the pork, black beans, and rice. It looks like boiled potato only it is long and very starchy. It is served with a mojo sauce that is also pored over it but only lemon or lime juice and fresh garlic are used. But that is another recipe. It is a tradition to also include that dish with the Cuban roast pork dinner. Don't forget the Crispy Cuban bread and the Sangria or wine, For dessert pass a delicious flan. Buen Apetito. Enjoy.
WHOLE ROASTED NEW YORK STRIP LOIN RECIPE - NYT COOKING
From cooking.nytimes.com
Reviews 5
Total Time 1 hours 30 minutes
Cuisine american
Calories 887 per serving
- Slice the beef into 1/4-inch-thick pieces and arrange on a warmed platter, garnished with a big bunch of watercress. Pass the roasted vegetables and horseradish sauce separately.
EASY ROAST DUCK RECIPE - NYT COOKING
From cooking.nytimes.com
Reviews 4
Total Time 1 hours
- Roast 20 minutes, then prick the breast all over , and brush with soy sauce. Roast 10 minutes; brush with soy sauce. Roast 5 or 10 minutes more if necessary, or until duck is a glorious brown all over and an instant-read thermometer inserted into the thigh measures at least 155 degrees. Let rest 5 minutes before carving and serving.
ROAST PORK WITH CIDER GRAVY RECIPE | BBC GOOD FOOD
From bbcgoodfood.com
Total Time 5 hours 40 minutes
Category Dinner
Cuisine British
Calories 677 calories per serving
- To make the gravy, melt the butter in a small saucepan and stir in the flour, cook for 2 minutes then whisk in the cooking liquid. Simmer for a few minutes. Serve alongside the meat. Delicious with braised red cabbage and roast potatoes.
PIG ROAST - WIKIPEDIA
From en.m.wikipedia.org
HOW TO ROAST A WHOLE SUCKLING PIG ON THE ROTISSERIE ...
From kalamazoogourmet.com
MATT’S LA CAJA CHINA PIG ROAST - DADCOOKSDINNER
From dadcooksdinner.com
ROAST SUCKLING PIG (COCHINILLO ASADO) RECIPE
From thespruceeats.com
20 BEST CHRISTMAS ROAST RECIPES | PRIME RIB, ROAST BEE…
From foodnetwork.com
OVEN KALUA PORK RECIPE | ALLRECIPES
From allrecipes.com
PORK RECIPES - GREAT ITALIAN CHEFS
From greatitalianchefs.com
PIG ROAST - WIKIPEDIA
From en.m.wikipedia.org
ROTISSERIE PIG ROAST - HOW TO COOK A FULL SIZED PIG
From grillmasteruniversity.com
SUCKLING PIG - WIKIPEDIA
From en.m.wikipedia.org
SLOW ROAST DUCK RECIPE - SLOW ROASTED DUCK | HANK SHAW
From honest-food.net
ROTISSERIE PIG ROAST - HOW TO COOK A FULL SIZED PIG
From grillmasteruniversity.com
ROAST SUCKLING PIG (COCHINILLO ASADO) RECIPE
From thespruceeats.com
20 BEST CHRISTMAS ROAST RECIPES | PRIME RIB, ROAST BEE…
From foodnetwork.com
SUCKLING PIG - WIKIPEDIA
From en.m.wikipedia.org
KALUA PIG IN A SLOW COOKER RECIPE | ALLRECIPES
From allrecipes.com
HOW TO BUY A WHOLE OR HALF PIG — MONNETT FARMS
From monnettfarms.com
ULTRA-CRISPY SLOW-ROASTED PORK SHOULDER RECIPE
From seriouseats.com