My sister visited earlier in the week. Her kids - to our side of the family's horror - DO NOT LIKE ROAST PORK. We cannot understand how this has come to be, but there we are.
Therefore, she requests roast pork every time she visits, secure in the knowledge that th'Bloke and I, at least, share in the adoration of a good roast pork with crackling.
We try to source a locally-grown free-range roast, but it can sometimes require a bit of planning. The local IGA and butcher are pretty good though.
And this is precisely the technique we use. Dry out the pork, ensure it's well-scored, rub with salt/oil. We blast in a very hot oven for about the first 10-15mins, then turn down to cook the meat, then turn up again at the end to finalise the crisping.
What I don't understand, however, is the concept that there's crackling left over the next day for another dish. Meat, yes. But crackling?? Never happen!! (The rule in our family is pretty much "do not stand between the women of the family and crackling or chips if you value your life").
In exchange for her roast pork, my sister podded up the results of my dried bean harvest (aka "letting the string beans stay on the vine too long past edible" :) ), collecting about 2 cups of white beans and 1/2 a cup of very pretty lima beans.
The white beans promptly got soaked overnight to make one of my favourite soups, with a smoked ham/bacon hock (or the leftover Xmas ham bone if it's around), the usual chopped onion/celery/carrot, white beans of any variety, stock (tho frankly it does fine with water due to the hock), and a tin of tomatoes added in round two, when the fat is skimmed off and the meat stripped off the hock and bones removed.
The beans operate in the background, as you've so lyrically noted, absorbing the salty smokiness of the hock :) , and make this a ridiculously well-rounded soup.
I forgot that parsley and beans and pork go together - good suggestion. I'll add some to today's lunch soup. Curly parsley, to be a bit retro. I actually like the flavour of it a little more than flat parsley at the moment, although I grow both, which means I eventually end up with half-curled parsley, which is fun - they cross-pollinate.
Mum told me that the key was the 24 hours in the ‘fridge Jill. Interestingly she always poured a jug of boiling water over the pork first. If the butcher had done the scoring, this really opened the skin up and allowed the salt and oil to penetrate. Works every time. The beans sound great and Terry is as hilarious as ever. Thanks Jill
Oh Jill, the number of times I have tried to get good crackling! Most times I end up turning on the grill for a bit, but it is not quite the same. One day I will give it another go, perhaps before I decide to clean the oven. 😁
My sister visited earlier in the week. Her kids - to our side of the family's horror - DO NOT LIKE ROAST PORK. We cannot understand how this has come to be, but there we are.
Therefore, she requests roast pork every time she visits, secure in the knowledge that th'Bloke and I, at least, share in the adoration of a good roast pork with crackling.
We try to source a locally-grown free-range roast, but it can sometimes require a bit of planning. The local IGA and butcher are pretty good though.
And this is precisely the technique we use. Dry out the pork, ensure it's well-scored, rub with salt/oil. We blast in a very hot oven for about the first 10-15mins, then turn down to cook the meat, then turn up again at the end to finalise the crisping.
What I don't understand, however, is the concept that there's crackling left over the next day for another dish. Meat, yes. But crackling?? Never happen!! (The rule in our family is pretty much "do not stand between the women of the family and crackling or chips if you value your life").
In exchange for her roast pork, my sister podded up the results of my dried bean harvest (aka "letting the string beans stay on the vine too long past edible" :) ), collecting about 2 cups of white beans and 1/2 a cup of very pretty lima beans.
The white beans promptly got soaked overnight to make one of my favourite soups, with a smoked ham/bacon hock (or the leftover Xmas ham bone if it's around), the usual chopped onion/celery/carrot, white beans of any variety, stock (tho frankly it does fine with water due to the hock), and a tin of tomatoes added in round two, when the fat is skimmed off and the meat stripped off the hock and bones removed.
The beans operate in the background, as you've so lyrically noted, absorbing the salty smokiness of the hock :) , and make this a ridiculously well-rounded soup.
I forgot that parsley and beans and pork go together - good suggestion. I'll add some to today's lunch soup. Curly parsley, to be a bit retro. I actually like the flavour of it a little more than flat parsley at the moment, although I grow both, which means I eventually end up with half-curled parsley, which is fun - they cross-pollinate.
Love this! Particularly like "Will Pod Beans for Roast Pork Dinner'. Thanks, J
Mum told me that the key was the 24 hours in the ‘fridge Jill. Interestingly she always poured a jug of boiling water over the pork first. If the butcher had done the scoring, this really opened the skin up and allowed the salt and oil to penetrate. Works every time. The beans sound great and Terry is as hilarious as ever. Thanks Jill
Good tip on the boiling water! Thanks, J.
I immediately scrolled up to see the lovely pink tea towel! 🥰
Will attempt this once we’re home. The beans sound great as a side to many dishes. Thank you Jill (and Terry for curry ideas)
Oh Jill, the number of times I have tried to get good crackling! Most times I end up turning on the grill for a bit, but it is not quite the same. One day I will give it another go, perhaps before I decide to clean the oven. 😁
You're so lucky you can eat garlic and beans and all that delicious crackling.