Pork Loin Roast With Crackling - Co-Star Christmas Dish


1 piece 500 gm pork loin with skin
2 cups water
1 inch stalk celery, cut into 1 pc
1 medium onion quartered
1 teaspoon sea salt
1 tablespoon olive oil
1 tablespoon chopped rosemary
1 tablespoon chopped thyme
1 tablespoon chopped garlic
1/4 onion from quartered onion (retain the balance for another step)
Ingredients for the gravy:
Drippings and cooked vegetables in the pan
1 tablespoon dry white wine
1/4 teaspoon ground black pepper


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
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.


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!




Monday, December 20, 2010 - 7:08am


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