Welcome once again to Carol’s Cookery column and this week it’s one of our family’s favourite meats after Beef (now) I have found a butcher… I do hope that you enjoyed the Beef recipes last week.
Perfect pork crackling eludes many, and there is many a time when I am screaming at the screen when those cookery contestants don’t get their crackling crispy…
How to get perfect Pork crackling every time.
Nothing is better than perfectly crisp Pork Crackling.
How to achieve it, well, it’s easy!
When you buy your Pork, look for pork which has a layer of fat underneath the skin (this) produces the best crackling.
It has to be thinly scored, for this, I actually use a Stanley Knife and woe betides anyone who uses it for D.I.Y.
The piece of Pork I have pictured is a piece of Belly Pork approx 2 kilos and we scored it and then rolled it.
Right let’s go,
- Heat oven and set to 250C.
- Next, take a small amount of oil and rub into the skin.
- Then generously salt the skin making sure you rub it well into the fat.
- You will notice on mine there is sage as we always add herbs to ours.
- But just salt is fine.
- Put in very hot oven until skin starts to blister up.
- If you tap with a knife you can hear it or once you get used to it you can see it blistering up.
- But keep an eye on it (as my pic) below shows I took my eye of the ball and burnt the edges.
- Reduce heat of the oven to about 170 degrees for the remainder of cooking time which depends on the size and cut off your pork. Pork loin cooks quicker.
You should now have a lovely piece of Pork with crispy crackling and lovely melt in your mouth pork.
Next is one of my favourites and also my favourite rice is when I add some herbs.
Orange Pork with Watercress Rice.
- 1 1/2 cups of rice
- 1 ¼ lb Pork tenderloin cut into cubes
- 3 cups of coarsely chopped watercress reserving a few sprigs for garnish.
- 4-6 cloves of garlic finely chopped
- 2 tbsp fish sauce
- 3 tbsp of oil
- 3 tbsp fresh lime juice
- 2/3 cup Orange marmalade
- ½ cup of finely julienned ginger
- Salt and pepper to season
- Cook the rice and toss in the watercress with ½ to 1 tbsp oil, cover and leave to stand for at least 10 minutes.
- Season the pork and with the pan on a medium heat add the oil and add half of the ginger and cook until the ginger is golden, drain and set to one side.
- Add the pork and brown for 3-4 minutes and then remove from the pan.
- Add the remainder of the ginger and the garlic and cook for 30 seconds add the marmalade, fish sauce and lime juice bring to a slow rolling boil stirring until it is syrupy then return the pork to the pan simmer for 1 minute and serve over the rice.
Garnish with the crispy ginger and watercress sprigs.
This was very nice, I wasn’t sure about watercress, but the heat of the rice just wilted the watercress, and even hubby liked it….Me, I might add some chilli flakes next time…Just saying…
Pork ribs are the men folks favourite in this house and the dogs as he gets the bones…
Braised Pork Ribs.
This is by far the best recipe I have eaten so far for ribs. I nearly didn’t eat them as I am not a fan of chewing on a rib, however, the meat on these was so moist and soft it just fell off the bone. We cooked it as one whole piece rather than cut the ribs into portions.
- A 2-kilo piece of Pork Rib.
- For the marinade.
- 160 ml Hoisin sauce
- 4 tbsp BLACK Soy sauce
- 2 tbsp fresh orange juice and the grated zest.
- 4 tbsp raw brown sugar
- 10cm piece of fresh ginger julienned
- 4 cloves of garlic crushed
- 2 tsp Chinese 5 spice powder
- 2 sticks of cinnamon
- 4-star anise
- Mix all of the above ingredients together.
- Then paint over the rack of ribs and put in the fridge for at least an hour to marinate and absorb all those lovely flavours.
- Pre-heat oven to 190 degrees.
- Cover the dish with foil and cook the ribs for 2 ½ to 3 hrs, basting the meat occasionally.
- When nice and tender remove from the oven and portion up and those lovely leftover juices from the pan we drizzled over the ribs and served them with a mixed salad, potato salad, and beetroot.
A finger bowl and serviettes were required as they made for quite a messy eating but very enjoyable and we would definitely make them again.
These spicy rice balls are a lovely way to use up any leftover cooked rice and are quite delicious. They are one of the first things I was taught to cook by my daughter in law more years ago than I care to remember. Whenever we have a party or anything they are one of the first things to be eaten, adults and kids alike they love them.
We had these last night and we did have a couple left over….. Guess what I have just had with some ginger and chilli, lime juice squeezed over it and wrapped in a white cabbage leaf… all the Thai flavours and textures…so yummy!
Spicy Pork, rice and coconut balls.
- 500 gm cold cooked rice.
- 250 gm minced pork.
- 150 gm coconut flesh. I have a funny little gadget that I bought long ago and I scrape the flesh out of a fresh coconut…
- 1-3 tbsp of red curry paste.
- 2-3 tbsp fish sauce
- 1 tsp sugar.
- 2 eggs beaten.
- Mix all ingredients together it will be slightly sticky.
- With wet hands shape the mixture into medium sized balls about 3-4 cm.
- Heat the oil until hot but not smoking as the outside will cook before the inside and cook rice balls 15-20 minutes until brown and cooked through.
I hope you enjoy these Pork recipes until next time…stay safe , have fun and laugh a lot xxx
Another fantastic collection of recipes and my thanks to Carol for spending so much time in the kitchen again this week, creating such tempting dishes.
The other posts in the series can be found in this directory: https://smorgasbordinvitation.wordpress.com/carol-taylors-food-and-cookery-column-2018/
About Carol Taylor
Enjoying life in The Land Of Smiles I am having so much fun researching, finding new, authentic recipes both Thai and International to share with you. New recipes gleaned from those who I have met on my travels or are just passing through and stopped for a while. I hope you enjoy them.
I love shopping at the local markets, finding fresh, natural ingredients, new strange fruits and vegetables ones I have never seen or cooked with. I am generally the only European person and attract much attention and I love to try what I am offered and when I smile and say Aroy or Saab as it is here in the north I am met with much smiling.
Some of my recipes may not be in line with traditional ingredients and methods of cooking but are recipes I know and have become to love and maybe if you dare to try you will too. You will always get more than just a recipe from me as I love to research and find out what other properties the ingredients I use have to improve our health and wellbeing.
Exciting for me hence the title of my blog, Retired No One Told Me! I am having a wonderful ride and don’t want to get off, so if you wish to follow me on my adventures, then welcome! I hope you enjoy the ride also and if it encourages you to take a step into the unknown or untried, you know you want to…….Then, I will be happy!
Carol is a contributor to the Phuket Island Writers Anthology: https://www.amazon.com/Phuket-Island-Writers-Anthology-Stories-ebook/dp/B00RU5IYNS
Connect to Carol
New additional Blog: http://myhealthyretirement.com/welcome-to-orienthailiving-my-first-post/
If you have missed previous posts in the Cook from Scratch series you can find them here: https://smorgasbordinvitation.wordpress.com/cook-from-scratch-with-sally-and-carol-recipes/
Thank you for dropping in today and Carol would be delighted to answer any of your questions and we always enjoy your feedback. Thanks Sally