Tulip's Kitchen: Slow Roast Pork

Monday 17 March 2008

Slow Roast Pork

I don't really like pork...too fatty..not very tasty, makes the house smell all greasy....BUT WOW...I've changed my mind, this was tasty, the crackling was crispy (even that bit at the back of the photo that doesn't look crispy) the underneath was browned to perfection and the meat inside was melt in the mouth gorgeous! I served this with roast swede (no photos of this as they were VERY well done!!!) Followed the instructions exactly and .....drum roll please...another hit from the kitchen of Bee!!!!!!!!!

7 comments:

Marie Rayner said...: I love roast pork but hate the way it smells when it is baking. I cooked a roast pork last night for the B's. I bet your roasted Swede tasted lovely with this.; 18 March 2008 at 07:43
Marie Rayner said...: PS is the recipe in the book or on the forum?; 18 March 2008 at 07:43
Beeeze said...: Both Marie :); 18 March 2008 at 08:44
Tulip said...: Marie - I don't like the smell either but by this morning it has all but taste more than made up for it. The swede would have been nicer if I hadn't over cooked (read burnt) it. LOl; 18 March 2008 at 09:15
Peridot said...: Apart from the crackling, was it fatty? From memory think the recipe calls for belly pork, doesn't it? I have always shied away from pork because I hate fatty meat but keep reading that it's leaner these days. The picture looks great though so I'm tempted...; 18 March 2008 at 10:24
Tulip said...: Hmmm this was one of my worries too Peridot. But I got some really good quality belly pork from my butchers (not of the watery supermarket stuff.) Because you cooking it slowly for so long, all the fat comes out of it so all you are left with is mouth wateringly tender meat and crispy crackling. I used the fat to roast the swede in (and potatoes in for the kids) waste not want not!!!!; 18 March 2008 at 13:02
Peridot said...: I'll get some from the Ginger Pig (butcher extraordinaire at Borough Market, London) and give it a go!; 18 March 2008 at 14:23

This started out as a place for all those recipes on scraps of paper...

...the photocopies, my barbie folder, the crumpled napkins, the hastily scribbled notes, you know the sort of thing! But it has turned into so much more!
I now show all my pampered chef recipes, along with all my wheat free, IPD (Idiot Proof Diet) recipes along with anything I find off the IPD forum. I've even cooked up recipes for others as they'd like to see the dish made before attempting it. I'm open to suggestions but please remember that this was started as a personal project, I'm not a photographer, I don't get paid for it, its just for fun!

Feel free let me know if you have any questions or you need a recipe that I haven't posted or indeed any corrections. This is usually done very early in the morning when I've just woke up or very late at night when i should be asleep...you get the picture!!!

There is a 'translate this page' button at the bottom of the page should you need it, although it doesn't include translating my North East slang...sorry :-P

Tulips Fridge Door - What the magnets say...

A balanced diet…A chocolate in each hand
Complaints about this kitchen can cause serious damage to your health
Dull women have immaculate houses
I can’t be creative as well as tidy.
If you haven’t got wrinkles, you haven’t laughed enough.
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Many people have eaten in this kitchen and gone on to live healthy lives.

Cooking Tips

* Keep turning pork chops over, don't let the moisture cook out of them. Cook only till pink then let them finish off while resting, this way you won't over cook them.

* To test to see if an egg is fresh, immerse it in a pan of cold, salted water. If it sinks, it's fresh. If it floats, throw it away!!

* Get yourself a bunch of fresh corinader, wash and trim the stems. Dry on paper towels then put in individual freezer snack bags. Freeze. When you need some fresh coriander just get a pack from the freezer, crush or chop and add to your recipe.

* Use a pizza cutter to cut bars or tray bakes into nice, smooth squares.

* To keep cauliflower white while cooking - add a little milk to the water.

* Microwave a lemon for 15 seconds and double the juice you get before squeezing.

* To remove egg shells from a batter, use the remaining shell to attract the piece.

* If you need only 1/2 an onion, save the root half. It will last longer.

* One pound of all purpose flour is the equivalent to 4 cups.

* When using rice, remember that 1 cup of uncooked long-grain white rice makes 3 cups cooked.