I hae meat tha ye can eat! The perfect roast pork recipe.

I had some friends over for dinner on Friday night to help celebrate my birthday (which was the day before).

the usual suspects

For the main course we had a pork roast stuffed with mushrooms. The pork was cooked in a kettle barbeque over charcoal and served with a potato and celeriac mash and also with roast carrots and beets. For dessert we had an orange and almond cake served with quince and sherry ice cream, topped with a marmalade and Gran Marnier sauce. All home made.

I have to say, that the pork was absolutely perfect and here’s how I prepared it.

Serves 10

Ingredients

A large deboned pork loin with the belly and skin (check with your butcher as you might have to order this a few days ahead). The piece I used weighed about 4kg (about 8.8 lbs)
1kg (2.2lbs) of mushrooms (I used about half field mushrooms and half rehydrated mixture of porcini and chantrells)
4 cloves of garlic
1/2 cup of chopped fresh thyme
Zest of 4 lemons
1 cup of salt
2 tbs of fennel seeds

Method

Prepare the pork by using a box cutter (or any other type of razor in a safety handle) to cut thin strips about 7mm (about  1/4″) deep and about 7mm wide into the skin.

Roughly chop up the mushrooms and fry with the garlic and thyme until the mushrooms begin to brown.  When the mushrooms are cooked season with salt and pepper, then add the lemon zest and remove from the heat.

Lay out the pork, skin side down  and use a very sharp knife to cut a pocket into the loin (the large solid piece of meat at the end)and stuff it with about half of the mushrooms. Spread the rest of the mushrooms on the belly (the flat flap hanging off the loin).

Roll up the pork into a log and tie up with cooking string. Then rub olive oil all over the skin. With a mortar and pestle, grind up the fennel seeds with the salt and rub the mixture well into the cuts in the skin of the pork. Cover the pork and put to one side so it can warm up to room temperature.

In the meantime get your barbeque ready. Load up the charcoal trays up high to make a hot fire. It usually takes about an hour for the charcoal to be ready to cook with after it has been lit, which gives the pork time to warm up a little. Don’t start to cook until all the fuel is coved in a thin layers of white ash. If you don’t have a kettle barbeque you can use an oven at 180 C or about 375 F.

The best way to calculate how long to cook the roast (this works for the oven and barbeque) is to lay the pork down and measure how high the end sits above the surface that it is laying on. You cook the roast 1 minute for every millimetre. For example, my roast sat 140mm high so I cooked it for 140 minutes.

When your roast is cooked, take it out of the heat and let it sit for 30minutes. Don’t cover the meat with a non breathable material like foil because it will trap the steam and make the crackling go soft.

This roast was PERFECT

6 thoughts on “I hae meat tha ye can eat! The perfect roast pork recipe.”

  1. Looks like a nice party, razzbuffnik! That pork skin and the skin fat that drizzles down through the meat as it cooks is the real secret (garlic, thyme and lemons don’t hurt either). The skin and attached meat is always my favorite when we’ve roasted a whole pig over charcoal at my brother’s. Yum! But be careful… too much of that pig grease, and it will run right through you!

  2. It looks like good eats were ate by all.

    on anothe note: when I stayed with a flat of Kiwis in London, I was in charge of cutting up the Sunday pork roasts. I cut the strings off the first one, ripped off the fat on top and threw it in the garbage. I’ve never seen 10 people freak out while I thought they weren’t looking at me.
    I’d never heard of crackling before that.

  3. Now, I’m just waiting for wordpress to develop a 3D feature. I’d spply it to that picture of you and the pork roast! PS…I always thought in previous photos of your current day dinner parties that you were the one with very short hair and the glasses!

  4. Donald

    Thanks. I love the the crackling as well but I only eat a tiny little bit of it because, let’s face it, it not good for one’s health and I’m fat enough. For me one of the real pleasures is getting the cracking perfect.

    Planetross

    The real miracle is that they let you live. The couple at the very front on the top photo are Kiwis and let me tell you, they just loved the crackling and ate a heap of it.

    Pat

    The guy with the glasses is Peter and he is so similar to me that many people have thought we were brothers. There is a better shot of me (not mugging for the camera) in the About section.

  5. YUMMMMMMM! If you weren’t on the exact polar opposite side of the globe from me, I would have been over like a shot! Looks like the wine tasting went well to, judging by the open bottles on the table. Must have been a great time!

    -TP

  6. Turkish

    It IS a pity that you live so far away. If you lived near by we could experiment with various venison cuts in the barbeque.

    Wine is a bit feature at most of my dinners as a few of my friends collect wines and they always bring over a few bottles of something special. What you see on the table was only about a third of what was drunk, as the photo was taken at the beginning of the night when we were eating entrées and waiting for the main meal.

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