I know everybody expects a roast pork to have to have that golden look – all crispy and crackling. But I tried something different this Sunday which the family thoroughly enjoyed. We’re only 3 at home so Sunday lunch is always Monday’s dinner. Not so today! So while the colour might not be what you’re associated with – I suggested you picture suckling on crispy molasses crackling for a change!
Ingredients
1.5 kg pork joint. Skin scored – and flesh poked with end of a sharp knife.
Brine for Pork
½ cup sugar
4 tblsp kosher salt
4 tblsp apple cider vinegar (normal white vinegar will do)
½ tsp chili flakes
1 bay leaf
1 sprig of thyme
2 garlic cloves
1 star anise
1 tsp all spice berries
Bring to boil and allow until sugar and salt to dissolve and to cool completely.
Place in ziplock bag and add pork. Place in refrigerator for 4 hours.
Other ingredients
1 tsp ground ginger
1 tsp 5 spice powder
1 tsp sesame oil
2 tsp fennel seeds
1 tblsp kosher salt
1 tsp Ina Parman’s olive and rosemary spice
1 sprig thyme
4 tblsp molasses
1 large onion quartered
1 ½ cups of chicken stock (I used a stock pot)
Method
Remove pork from brine and dry completely with paper towel. Leave on a plate in the fridge overnight to dry out completely.
Next morning bring to room temperature (about 2 hours). Preheat oven to 200 degrees C. Place fennel in between slits where the pork was scored. Cover the skin only with the kosher salt.
Rub the molasses over skin only. Make a past with ginger, 5 spice powder, sesame oil and olive and rosemary spice.
Rub into the flesh and into where you poked the holes.
Place pork into roasting pan and roast uncovered for 15 minutes till it turns black and crisp – reduce heat to 160 – add stock, onion, and thyme and cover and roast for another 45 minutes. The molasses will produce a magnificent sauce which you can thicken with just 1 tsp of cornstarch and some water.
Vegetables:
The potatoes and cauliflower is so a do in my sleep every Sunday accompaniment – but my family never tire of it – This time however I steamed the potatoes in one layer of my steamer with salt, pepper mixed Italian herbs, and in the text tier I added the cauliflower florets. Steamed them both until tender.
The potatoes I did the usual I dredged them in maizena mixed with egg yellow and roasted them in preheated oil till golden and crisp.
The cauliflower I just made a simple cheese sauce to which I added salt, pepper and always, a pinch of mustard powder and nutmeg. Topped with cheddar cheese and baked till melted.
Prepared, tried and tested by: Melanie Kramar
