Monday, December 13, 2010

Pork loin roast with Crackling - Co-star Christmas dish

This would be an artistic and delicous roast to set on the dinner table on Christmas day. To enjoy this dish, I suggest you forget all about how sinful this is. (I can do that, can you?) Just enjoy this alluring, luscious piece of roast pork loin like there is no tomorrow and have a Merry, and full, Christmas!
Serving: 4
Ingredients:
1 piece 500gm pork loin with skin
2 cups water

(A)
1 stalk celery, cut into 1 inch pc.
1 medium onion quartered

(B)
1 tsp sea salt
1 tbs olive oil
1 tbs chopped rosemary
1 tbs chopped thyme
1 tbs chopped garlic
1 tsp minced young ginger
¼ onion from quartered onion (retain the balance for another step)

Ingredients for the gravy:
Drippings and cooked vegetables in the pan
1 cup full cream milk
1 cup whip cream
1 tbs dry white wine
½ cube bullion chicken stock
¼ tsp ground black pepper

Method:
To get the crackling just right, this is what you need to do:
First, prepare a deep roasting pan and add (A) in and spread them out in the pan. Add 1 cup of water and set aside. Score the skin crosswise at about 5mm intervals. Rub items from (B) into the pork loin. Make sure some of the rub gets into the cracks of the skin. Place the pork on a rack and place the rack into the roasting pan. Put them in the oven at a very high temperature, 220 degrees C (420 degrees F) for the first 30 minutes to ‘crackle’ the skin. After that turn the oven down to about 175 degrees C or 350 degree F for the remainder of the cooking time, (about 25 to 30 mins. but keep your meat thermometer handy). Baste with liquid in the pan every 10 mins. Keep an eye on it as you don’t want to burn the skin – if it blackens in patches lay a sheet of aluminum foil, shiny side out, across the top of the roast. When the pork is cooked, (thermometer should read 70C / 158F) remove it from the oven. Use a sharp knife to carefully separate and lift the crackling and return it to the oven on a rack at 175 degree C (350 degree F) for around 15 minutes. While you do this, wrap the pork in foil, shiny side in, and leave it to rest as you would any other roasted meat. While the pork is resting and the crackling is getting its extra ‘crackle’, you can make the gravy.

Method to prepare the gravy:
Transfer the drippings and cooked vegetables from the roasting pan into the sauce pan. Add milk and bring to boil, add chicken bullion cube and white wine and turn heat to low. Let it simmer for 1 min and add whip cream. Simmer for another 1 min and transfer gravy to gravy boat to serve with the roasted meat and the crackling.

50 comments:

  1. That is a gorgeous roast!! Are you sure we have to wait until Christmas? I especially love the fat part.

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  2. My family will surely grab for this even before Christmas. Looks so delicious ;D

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  3. Thanks Belinda, me too, love the fat part lots! My hubby said, I can have it all LOL!

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  4. Thanks Ann and we sure had this before Christmas and I have another 9 bones-in pork loin waiting patiently in the freezer for me to dress it up for Christmas day. I am sure my brother and his family will be very please:D

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  5. That sure looks very festive and delicious! I love the crispy skin part the best!

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  6. my mouth is watering...delicious;)

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  7. Jeannie
    The crispy part will be gone with a blink of the eyes. LOL!

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  8. Wow, this looks amazing. I would love to make this. How easy is it to find pork loins with the skin on?

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  9. Justin,
    It is very easy for me to find pork loin with skin but not sure about your end. For the ones with bone-in, I can just order it from the meat section in our neighborhood supermarket and the recent pork loin with skin and 9 bones-in cost me USD23.00 only.

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  10. Awesome roast. grand dish in Christmas dish.

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  11. Luscious is a great way to describe this beautiful roast! Wow! I'm already drooling. Thank you for sharing with me today. I hope you have a joyous Monday!

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  12. I'd start by picking off the crispy cracklins first and then dive into the tender meaty part. This is a fantastic recipe.

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  13. This is an absolutely stunning pork roast! This would be a beautiful addition to any holiday table.

    Happy Holidays.

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  14. Wow, Quay Po! I don't eat pork but hubby does and I know he would be drooling over this. Even I think this is a beautiful piece of pork. Oh, and when great food is put in front of me, there is no such thing as sinful, only heavenly ;-)

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  15. wow this looks wonderful and festive Merry Christmas

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  16. That sure looks like a festive dish :-)Looks way too tempting that I may not wait till X'mas to grab it;-)

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  17. Look very delicious! Ops..I'm drooling...

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  18. Oh my goodness that's lovely! The skin/fat is totally making me drool. Definitely the perfect centerpiece for any holiday table :D

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  19. Thanks Swathi,
    I can't wait to make the bone-in piece on Christmas day.

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  20. You are welcome Monet. Thank you for all your wonderful posts and recipes too and you have a happy week too.

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  21. hahaha Sandra, that's exactly how we should eat this.

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  22. Thanks Velva,
    I have to agree with you.

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  23. lequan,
    I am so much like you. I eat first and think later or maybe not at all. LOL!

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  24. Thanks Rebecca, Merry Christmas to you too.

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  25. Thanks Gulmohar,
    Honestly when I find a good recipe and like it, I can't wait to try it out.

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  26. Thanks Zoe, if only you live near to me, I will definitely invite you over to enjoy this roast us.

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  27. Thanks girlichef,
    mmm... thanks for the idea, this Christmas, I will have to center pieces. LOL!

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  28. WOW! This looks amazing! I'd love to try making this.

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  29. Thanks Heather, please do and will really appreciate if you come visit me again and let me know how it turns out.

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  30. If you are still trying to convince us that you are a bad cook, you are failing terribly. The roast looks amazing. I can tell that it is juicy and crunchy at the same time, loooove it!

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  31. Thanks Rhonda. Your comment encourages me to do better so that one day I can bravely say that I am a good cook:D

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  32. Looks absolutely delicious! The meat looks tender and juicy...a sure winner during Xmas dinner. If this dish is the co-star, I can't imagine the main star for Christmas dinner!

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  33. I found what to make for Christmas now...thanks! This is a stunning dish. I love the crackling and you photos are so good!

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  34. I can easily forget about how sinful this is and just enjoy it!! Looks incredibly delicious, great job!!

    PS If I don't get to visit your blog until the new year (because I'm going away for the holidays and therefore will be offline), have a MERRY CHRISTMAS and happy holidays and HAPPY NEW YEAR!

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  35. Honey Bee Sweets,
    Nice to see you here and thanks for your compliment of the Christmas Co-star dish! I will leave my hubby to dress up the main star and hopefully will be able to post it on the 2nd day of Christmas.

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  36. Kim,
    Thanks so much for dropping by just before your trip[. You and your hubby have a wonderful and safe trip and enjoy every moment with each other and make lots of fond memories for when we grow old, we may loose many things including our mind but we will never loose those memories! Merry Christmas and Happy New Year to you and your family too. See you next year my dear:D

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  37. That is a beautiful roast!
    You separate the crackling? How do you stick it back together without it falling off? I'm so hungry right now.
    Have a great Christmas!

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  38. Ping,
    It has been sometime I last saw you, how are you? To answer your question, I did not remove the crackling before I take the photo for I know I won't be able to have them in place if I did. However if you are not taking a photo, it is better to remove the crackling before you cutting.

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  39. Veronica:
    Can you pass me some tissue please, I'm drooling non stop by looking at your quay loh siu yuk! LOL
    I've not attempt to make this yet but will be in my list for sure, as roast pork is my family fav.
    BTW, merry X'mas to you and send my warmest regards to your lovely hubby.

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  40. Yin,
    hahaha, you are so cute:D Thanks for the encouraging words. Don't forget your Chinese Siew Yoke was fantastic too! I have bookmarked the recipe and will try to make it for Chinese New Year. I will definitely pass on your regards to my "Low Kung".

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  41. I came back here just to look at this picture again... stunning.

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  42. Lyndsey,
    I am so sorry I missed your comment earlier. Thanks for dropping by and your compliments on my photos. Hope to visit with you again soon. Happy holidays to you and your family.

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  43. Justin,
    Thanks for returning to leave your compliment for my photo. I really appreciate it. Happy Holidays to you and your family. Hope to see you around soon.

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  44. Hi,

    That looks really good! I have tried to look for pork loins with skin still attached but no luck so far. They don't sell pork anything with its skin still intact in the grocery store here. Will try my luck at the Asian store.

    Toodles,

    Reese

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  45. Reese, have you found pork loin with skin yet?

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  46. Merry Pre-Christmas!! Now...can I have a piece? Gosh..tomorrow is Sultan Perak's birthday... I think I will go for a makan spree!

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