Crackling-Topped Pork Roast with Fennel and Leek
If you are lucky enough to have access to a pork roast with the crackling (skin) left on, then you should definitely try roasting it. This recipe is made so delicious by the long first roast over leeks and fennel, and the second short roast at a very high heat that turns the pork skin into a bubbling, light, crispy, crackly treat.
If you are lucky enough to have access to a pork roast with the crackling (skin) left on, then you should definitely try roasting it. This recipe is made so delicious by the long first roast over leeks and fennel, and the second short roast at a very high heat that turns the pork skin into a bubbling, light, crispy, crackly treat.
Butternut Squash Ravioli Recipe Here: https://theflyingkitchen.com/roasted-butternut-squash-ravioli/
Ingredients at-a-glance:
- 3-4 pound pork roast
- kosher salt
- fresh cracked white pepper
- 1 leek, sliced, washed, then sliced again
- 1 – 2 fennel bulbs, sliced
- olive oil
Instructions at-a-glance:
- Using a sharp knife, score lines on the pork skin.
- Assemble the sliced fennel and leek in the bottom of the pan.
- Salt and pepper the pork roast well.
- Place the pork roast over the vegetables.
- Roast at 375°F for about ninety minutes.
- Cover the roast with foil after the first 45 minutes.
- After 90 minutes, take the roast out of the oven and transfer it to a shallow baking pan. Cover roast with olive oil. Roast at 425°F for ten minutes.
- To achieve an extra crispy top, broil for the last two minutes of cooking.
- Let the roast rest, covered with foil, for about twenty minutes before slicing and serving.
Helpful Tips at-a-glance:
- It’s hard to find a pork roast with a crackling (pork skin) top in the United States. If you cannot find one in the grocer’s meat cooler, ask the butcher if they can special order one for you.
- Make sure the pork roast is dry before roasting.
- Scoring the pork skin can be very difficult if your knife is not very sharp. Using a box cutter instead of a knife is advised.
- If you’re unsure if your roast is cooked thoroughly, use an instant-read thermometer and check the temperature. The updated optimal temperature for pork is 155°F. This may surprise you if you are accustomed to the advice of the 80’s and 90’s. Be assured that nowadays, 155°F is perfectly safe. Read more here: https://www.pork.org/pork-cooking-temperature/
ONE MINUTE VIDEO: How to Chop and Wash a Leek
Crackling-Topped Pork Roast with Fennel and Leeks
If you are lucky enough to have access to a pork roast with the crackling (skin) left on, then you should definitely try roasting it. This recipe is made so delicious by the long first roast over leeks and fennel, and the second short roast at a very high heat that turns the pork skin into a bubbling, light, crispy, crackly treat.
Ingredients
- 3-4 lb pork roast, crackling (pork skin) top
- 1-2 Tbs kosher salt
- 2 teaspoons fresh cracked white pepper
- 1 leek sliced & washed, sliced again to 3 inch ribbons
- 1 bulb fennel sliced lengthwise and washed
- 3-4 Tbs olive oil save this for the second part of the roasting process
Instructions
- Preheat oven to 375°F. Using a sharp knife, score lines on the pork skin.
- Assemble the sliced fennel and leek in the bottom of the pan.Salt and pepper the pork roast well.Place the pork roast over the vegetables.Roast at 375°F for about ninety minutes. Cover the roast with foil after the first 45 minutes.
- After 90 minutes, take the roast out of the oven and transfer it to a shallow baking pan. Cover roast with olive oil. Roast at 425°F for ten minutes. To achieve an extra crispy top, broil for the last two minutes of cooking.
- Let the roast rest, covered with foil, for about twenty minutes before slicing and serving.
Video
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