Whenever the winter months hit, my buds aka the taste buds start begging for a roast dinner. Ahuh…So long as a hunk O meat, of any sort, comes out of the oven – my shameful air guitar moves begin their journey to stardom. Did I say shameful? I meant downright embarrassing. Think Wayne’s World but worse.
Bored of the usual salted crackling, I opted for sweeter side of life by grabbing whatever I can out of the pantry that would usually be reserved for pancakes: a jar of honey and Canadian maple syrup. I was seriously excited about this combination as I pictured the slightly burnt edges. It would also save you from making any apple sauce or gravy considering the meat’s juices would suffice here.
I also imagined some Sweet Potatoes lathered up in butter and doused with salt flakes as opposed to using regular potatoes. Fortunately, this was also in the pantry. Phew…
Zee Ingredients
Serves 8-10
1 small whole, boned shoulder of pork, about 6-7lb (2.75-3.25kg) in weight
4 tablespoons of olive oil
4 Table spoons of Honey
3 Tablespoons of Maple syrup
1 tablespoon of bi carb soda
Salt Flakes
Ripened Tomatoes
Sweet Potatoes
Butternut Pumpkin
Zee Procedure
Preheat the oven to 220°C/425°F/gas. If you are using a fan forced oven, this would be perfect as it would help draw the moisture out of the skin- which increases its chances of being super crisp.
Prep work
Placing the beast over a trivet, pour boiling water (at full kettle capacity) over the pork. Pat dry with some kitchen paper.
On a clean surface, or better yet, on a chopping board, place the pork skin-side upwards. Using a sharp knife, make several scores throughout – roughly a centimeter apart through the skin into the fat. Be careful not to cut into into deep. Should the string be still tied, leave this as it is and try not to cut into it.
Next comes the fun part where get to play rub and dub dub with the crackling to be. Start rubbing in the four tablespoons of oil throughout the surface. Then, firmly rub the salt flakes into the scores you so skillfully made earlier and start dousing the surface with the bi carb soda.
Uncovered, place the pork onto a roasting tray and roast for 30 minutes until you see that the skin has started to crackle and pop. Take the pork from the oven, pour over the combined maple syrup and honey as well as a tablespoon of oil. Reduce the oven temperature to 180ºC/360ºF so not to burn the skin. Add the veggies then roast for a further 70 minutes or longer if you like your meat a little tough.
When it’s at 170 degrees or slightly higher on a meat thermometer, it’s done baby. If its starts to get brown on the outside, all good yo. I consider that to be pork gold- you’ll see why. Make sure you keep these pieces to yourself whilst you explain to your guests that these are the ‘bad cuts’ and will be given to the dog. My friends had better not be reading this post as I will be in deep trouble. Bah!
Play a little ‘knock knock who’s there’ with the skin to see if it’s nice and crackly. If not, roast for a further 5-10 mins on 220°C/425°F.
Let it rest
Once out from the oven, cover the roasting pan with foil and set it aside to rest for about 10 minutes before carving. This allows the juices to settle, which helps keeps the meat succulent baby!
You’ve been served!
Apart from the sweet crackling, my favourite part of this meal would be the roasted whole tomatoes. The hot and tangy juices help to further moisten each mouthful. Who needs gravy?!
So um, how do you roast your pork?
I’m off to Japan!
As some of you may have guessed from my twitters lately, I’m off to the land of Sake and Sashimi, Japan. I’m doing the usual trips to ancient Kyoto, neon lit Tokyo and Osaka. From there, I will be jet-setting across the ocean to my country of birth, Philippines for another few weeks to see my relatives for the first time.
I’ll be updating the blog sporadically over the next month but will likely be twittering more than anything else!
See you all when I’m back!
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Lucky bugger! Will be expecting tweets from Japan.
.-= penny aka jeroxie´s last blog ..Zappa- South Melbourne =-.
Have fun in japan! I love the place, food and cherry blossoms!
.-= Amy @ cookbookmaniac´s last blog ..Roast Chicken with Sumac- Za’atar and Lemon by Ottolenghi =-.
Sounds like an interesting combination.
So jealous, I want to go to Japan one day too. Remember to take lots of photos of all the delicious ramen. You must go on a ramen hunt and try all the different flavours.
I had pork for lunch…. and now I want more after reading this post!
Have a FANTASTIC time in Japan. If you don’t put on at least 5 kgs, don’t come back! 😉
.-= Agnes´s last blog ..Cookbook Challenge- Week 38- Spice =-.
love the sound and look of this recipe!
And have the best time away! a well deserved trip, hope you managed to try lots of weird and wonderful foods!
.-= Iron Chef Shellie´s last blog ..Product Review- Chai Mamma =-.
You are an inspiration, this looks topsarama! Um, I mean this looks oishii! Super jealous about your trip, have fun!
.-= Conor @ HoldtheBeef´s last blog ..J’adore Montréal =-.
This is a yummy looking porast pork! Have a great time in Japan!
.-= Ellie (Almost Bourdain)´s last blog ..Deep-Fried Dumplings – Wantons =-.
Hey Pens- hehe, thanks!! Will tweet!
Hey Amy- I can’t wait. I’ll be eating alot that’s for sure!
Hey Thanh- of course! I bought a new SD card for the camera – 16GB baby!
Hey Agnes- Weight gain is guaranteed upon my return. 🙂
Hey Shellie- Thanks- yes, I will try everything!!
Hey Conor- aww, thanks. I had to satisfy my sweet tooth! Thanks, will have a ball
Hey Ellie- Cheers! I crave roast in winter and chocolate, and anything sweet really!!!
Yum! Pork and maple is SO good together 😀 Have a GREAT time in Japan! can’t wait to read all about it!
.-= Lorraine @ Not Quite Nigella´s last blog ..Veal- Mustard & Pickle Toasties For Rainy Winter Nights In =-.
Hey Lorraine- I loved the sweet combo. Made the crackling nice and sticky too! Thanks, there will be be many posts no doubt
Have a wonderful time in Japan and the Philippines. Looking forward to lots of photos and stories when you get back 🙂
.-= OohLookBel´s last blog ..Baked chocolate creams and ginger pears =-.
Hey Belle- Thanks, I will. Will try to remember the places I visit as I sift through all the photos!
I wish I was coming with you!! Hope you have a ball and eat up a storm! Looking forward to all your posts!
Oh, and the pork looks divine!
.-= April @ My Food Trail´s last blog ..The Cookbook Challenge- Week 36 Comfort theme round up =-.
Hey April- I think we should all go up to Japan together. In fact, I think we should do a world food tour!! Start saving, and we’ll check back in 5 years to see if we have enough LOL
Oooh lucky you – going back to the Philippines – I expect that you are going to share some great posts on Philippine cuisine with us when you come back!
.-= Trissa´s last blog ..Not Korean Fried Chicken aka Blog Monster’s Pork Ribs =-.
Hey Trissa- You betcha! I can’t wait. Although, given that I’ve had a fare few filo parties these past few weeks, my belly is aching….LOL Too much empanadas and pork.
This is just like my grandmother’s cured ham recipe, except that she does not use olive oil and she puts lots of sugar instead of honey. It’s much cheaper. =)
Hey Kristine- I gotta try using sugar when I run out of honey and maple. Great tip, thanks for the tip!
That hunk of pork looks soooo good! I want to go to Japan too! Dammit this post is full of things that make me envious!
.-= Forager @ The Gourmet Forager´s last blog ..Of genetics- fast cars and good wine =-.
Hey Forager- Thanks, it was heaven..but with alot of fat! I can’t wait, holla when I’m back!
oh yum, maple syrup pork. Is it wrong to have pork for three night straight?? I gotta try this recipe!!
Have a fantastic time in Japan…..wish I was comming with you, and the Philippines too! oh the halo-halo and other sweets! So lucky!
.-= Maria@TheGourmetChallenge´s last blog ..White bean velouté with salsa verde and candied pancetta =-.
Hey Maria- You can have pork at least 3 times a week. Maybe not so much the crackling though 🙂 Thanks, I will! Holla when I’m back!