Well, not in our part of Victoria. From our back window I can see some on the hills a few miles north, but seeing we’re at the approximately same latitude as Chartres, France, Vienna in Austria and Sakhalin, north of Japan, we aren’t expecting any until late January. Although ‘wet flurries’ have been forecast for the first week in January 2016.
At the moment we’re having a run of quite deep frosts (For Victoria). About -6 or thereabouts. Nothing to write home about, but it can make walking in leather soled shoes a little challenging.
One thing that can thaw a frosty heart is the promise of a good Sunday roast, which in our case is Pork, something which the Canadians do frightfully well. I cook it rind on, with plenty of crackling. How? Oh how remiss of me, I’ve not posted the recipe, I abase myself for such uncharacteristic thoughtlessness. For my rite of absolution, keep reading.
Now I base my own recipe on this article, but it’s the method that counts.
To get first class crackling; Buy a rind (skin) on Pork shoulder. 2lbs (A kilo) is fine for a modest joint that will provide a meal and sandwiches for the rest of the week for one or two people if sliced thinly. Do not buy if the rind and fat have been removed. Fat is key to the flavour and despite what the ignorant will tell you, is not harmful because ‘dietary’ fat is not that digestible and does not directly convert to body fat or cholesterol. Have the skin scored (cut into quarter inch or 6mm strips) just so the skin itself is cut through, or cut it yourself. Do not cut through the underlying fat to the meat. A Stanley or craft knife, the sharper the better, is ideal for this purpose. Now rub with cooking oil and salt.
If your joint has been frozen, leave out for at least 24 hours in a fridge to defrost prior to cooking, and make sure the scored skin is completely dry before rubbing with oil and salt. As for the rub, be generous, say a large pinch (A half teaspoon) of salt and a tablespoon of cooking oil. If you want to try olive oil, be my guest, but my recipe works and uses bog standard cooking oil. Put a smear of apple sauce on the underside of the joint, or cook with a large Bramley cooking apple in the roasting pan.
Pre-heat your oven to 230 Celsius (450F) and put prepared joint in a roasting dish, rind upward. Place in oven for ten minutes when the oven gets to temperature. This will ‘set’ the salt in the rind. After ten minutes, turn oven down to 180 Celsius (350F) at 22-5 minutes a pound or half kilo. Anything more will dry out the joint and leave you with pork of a flavour and texture resembling cardboard. Use the approximate cooking times below and it should turn out reet champion.
Cooking times and temperatures*
2lb (0.9kg) = 10 mins (at 230C / 450F) + @45 mins (at 180C / 350F) + @15 mins (Grill setting at 180 / 350F)
3lb (1.36kg) = 10 mins (at 230C / 450F) + @65 mins (at 180C / 350F) + @15 mins (Grill setting at 180 / 350F)
4lb (1.81kg) = 10 mins (at 230C / 450F) + @90 mins (at 180C / 350F) + @15 mins (Grill setting at 180 / 350F)
5lb (2.26kg) = 10 mins (at 230C / 450F) + @115 mins (at 180C / 350F) + @15 mins (Grill setting at 180 / 350F)
When the ‘cooking time’ has come to an end, stick a skewer into the joint. If the resulting juice runs clear it’s done, and the rind just needs a quick blitz for fifteen to twenty minutes under your ovens ‘grill’ setting to get it to ‘crackle’. If the juice runs pink, depending upon how big your joint is, give it another thirty minutes, if still too red, you forgot to switch the oven on, dimwit.
Keep an eye on the joint in the final stage to get the crackling to your taste. This blog cannot be held responsible for results if you aimlessly meander off to do something else while you should have had your mind on the job of cooking. Let the phone and the doorbell ring. They’re probably not anyone important.
Cooking can be held as a metaphor for life in general; pay attention and do things properly and you will be rewarded time out of measure. Be forgetful or unfocussed, and your desired outcome will not happen. Thus you will die a withered husk, embittered and resentful and devoid of the sense of species fellowship good cooking makes of all humanity.
For the ideal accompaniment, roast potatoes (roasties) can be produced simply by heating a dish with a little oil in, throw in uncooked potatoes cut into chunks into the heated dish. flip the potatoes to coat with oil, sprinkle with a little dried Rosemary or Thyme and black pepper. Perchance a mere strinkling of salt. Leave in same oven as joint of pork for an hour and a half or until golden and crispy. Roast parsnips can be prepared in much the same fashion and add a sweet counterpoint to the roasties. Please note; cooking roast potatoes in the same roasting tray as the joint may leave you with soggy roasties, which in my view is not a desirable outcome. Prepare green vegetables of choice. Make gravy in the traditional English manner as outlined here and Robert is one’s Father’s brother.
When the pork is cooked to perfection, lift off crackling, leave meat to ‘rest’ for ten minutes while finishing off veg and gravy. Lay table, slice joint, humbly accept much deserved praise. Be prepared to fight for a portion of crackling.
Have a nice day.
*I have an older model oven for which these cooking times are valid. These timings should not be considered definitive and should only be used as rough guidelines. There is no substitute for simply paying attention.