Quick and easy
“Dish known as a crackling Sunday roast.”
You can never turn down a good crackling pork! I made this dish as a British Sunday tradition which is a roast.
You will need:
1kg medium pork crackling joint loin
Roasted beet, pear and walnut salad:
Crumbled feta cheese or goat cheese
Handful of spinach leaves
1/2 a packet of quinoa
Drizzled walnut oil
Drizzle balsamic vinegar
Handful of walnut
Garnished micro sprout (optional)
Crispy potato roast:
1 banana shallot or onion
Drizzled olive oil
Pre-heat the oven to a 200 degrees. Starting with the pork, dry off the moisture with a thick amount of napkins, rub the base of the pork with some sesame oil and salt (the sesame oil prevents the meat from drying). Add a thick amount of rock salt on the pork’s skin, especially between the scored lines before placing it into the oven and roasting it 20 minutes, further roast the pork for an hour but down to a 180 degrees. Once cooked, remove it out of the oven and leave it to rest.
For the crispy potatoes, brush the base of the baking tray with butter and rest it for 5mins in the fridge. Peel and thinly slice the potatoes, thinly slice the shallot and finely chop the garlic. Layer the potatoes into the baking tray, equally sprinkle the garlic and tuck in the shallots in between the potato slices. Lightly pan fry the pancetta, disregard the oil and garnish it on top of the potatoes with thyme. Season with salt and drizzle some olive oil and roast into the oven on a 180 degrees for 20-25mins till golden and crisp looking.
Lightly roast the walnuts and the roughly diced beetroots and in a separate pan cook the quinoa in boiling water. In a clean bowl, add the spinach, drizzled with a little bit of walnut oil, mixing in the beetroot, crushed walnut, quinoa, roughly diced pears, crumbled feta, micro sprouts glazed with balsamic vinegar and honey.
Thickly slice the pork and serve with the salad and potato roast.
Another version to making oven crackled pork and a Thai version.