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gainphile

GainPorkâ„¢ the minimalist crispy skin pork

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I have 2 roast pork in the freezer - one for Xmas the other might get cook REAL soon me thinks.

YUMM! bastards!!!!!!!!!!!!!!!!!!!!!

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Does anyone know how to make that brownish sauce?

You know the one at Chinese restaurant when ordering roast pork on rice???

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Does anyone know how to make that brownish sauce?

You know the one at Chinese restaurant when ordering roast pork on rice???

You sir owe me a new keyboard, its saturated in saliva hahaha. All this talk of food..... Must resist leaving office desk for food....

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You sir owe me a new keyboard, its saturated in saliva hahaha...

Yea! same here. Had a Fritz and sauce sandwich for lunch - not quite a roast Pork:)

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I'm curious to see what deep fried battered pork tastes like?

Possibly like sweet & sour pork without the sauce?

Though in my family, we dust the pork pieces in a flour blend (plain & rice) for a crisp (and less battery!) result....and I first subtly marinade the meat with a bit of rice & Stones ginger wine.

In general fine 'scoring' will produce a finer textured crackle but keeping the skin dry (or rubbing with salt, and sometimes oil and/or lemon juice) and high temperature help enormously to produce lovely crackle.... though I've had slow long cooked (lower temp) Italian porchetta with amazing crackle.

I've also had crackle where the skin is removed from the meat and 'crackled' separately sandwiched b/w two metal trays under high heat - this produces a flat crackle (good presentation).

And Grandma used to make a Asian hotpot with pork crackle - it would soften and become quite spongey (soaks up the gravy). Yum.

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So I did a Google Image search for 'roast pork' - oh my Lordy (gulp) ... did I have food-porn thoughts..... now must go and scratch that itch !!

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Cooking this again tonight after a successful tryout last week. Must remember to take a photo tonight... it looked fantastic last time.

What to have with it... beer or red?

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Looking good so far... back in the oven it goes

cac70c90.jpg

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I promised myself some months ago to try this and forgot.

Glad this thread has reappeared. Good on you mikizee

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74a572ec.jpg

Absolutely orgasmic

8d517083.jpg

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Looks a lot like bacon.

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A beautiful job, mikizee.

I am inspired. Just need to get Mrs Mustud out of the way for a few hours.

Damn cholesterol police....

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Thanks Mustud - it was delicious. Really should ramp up my cardio workouts to burn it off.... but its so bloody cold. Maybe I'll just stay inside and watch TV.

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This thread is making me fat!

Next..................I'll be needing a lawyer!

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Cooked this again tonight, for the first time in 12 months.

 

Worked out well 

 

null_zps73d201ab.jpg

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Looks excellent :thumb:

 

I have found the nearest "perfect sauce" it is "Hoisin Sauce". Still a bit too sweet though compared to the sauce at the chinese restaurant. That one, apparently comes from the juice of roasted duck.

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Yummmmmmm!!!

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Mmmm, just had pork with crackling for lunch  :lol:

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Sorry to gatecrash the party. I like pork (the meat) but I just can't handle pork belly. Its mainly fat, with very little meat. Just the sight of it turns my stomach.

 

Bacon, on the other hand...

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I tried the same recipe by using wood fire.

 

unnamed.jpg

 

Crackling & smoky !! :). It also has that glazed brown colour you don't get from the oven.

 

First I place the pork belly upside down on large fire. Then flip it and wait for an hour.

 

The hard part was to get the wood combustion burning properly. I have since found out the 'top-down fire' method which should work better next time.

 

It's great because wood is free around my suburb, unlike electricity.

 

 

edit: if you look closely I don't bother to score the skin anymore. It works as well with even less effort.  The trick is how to cut it. Once rested for 10min, cut with the crackling part at the bottom using meat cleaver. Crunch! :)

Edited by gainphile

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More closeup pics ...

 

DSC_6912.jpg

 

 

DSC_6921.jpg

 

 

.... earlier ...

 

DSC_6906.jpg

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More closeup pics ...

 

DSC_6912.jpg

 

 

 

 

 

.... earlier ...

 

 

 

15FNVAy.gif

 

Crackling...

 

mmmmmmmmm.

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