Tips For Perfect Pork Crackling With Curtis Stone скачать в хорошем качестве

Tips For Perfect Pork Crackling With Curtis Stone

Don't miss these tips from Curtis for perfect pork crackling. Get at least one brand new video every week, including recipes, kitchen hacks and handy cooking tips to help you feed your family and friends: ‪@coles‬ Curtis Stone’s roast pork with cauliflower and agrodolce Serves 8 Cooking 2 hr 40 mins Prep 15 minutes (+ 25 mins resting time) 2kg Coles Australian Sow Stall Free Boneless Pork Leg Roast 2 small cauliflowers (about 800g each), cut into florets 1/3 cup (80ml) extra virgin olive oil, divided 1 shallot, thinly sliced 1 cup (250ml) white wine vinegar 1/2 cup (110g) caster sugar 2 tsp salt 1/4 cup (40g) sultanas 1 tbs baby capers, drained 1/2 long red chilli, thinly sliced (optional) 1/4 cup mint leaves 1/3 cup (50g) pine nuts, toasted 1. Position a rack in the centre of the oven and preheat to 150°C (130°C fan-forced). Using a sharp knife or box cutter, deepen the scoring in the skin and fat of the pork (don’t cut through the meat). Season the pork and place in a large roasting pan. 2. Roast the pork for 1 1.2-2 hours or until an instant-read thermometer inserted into the centre of the pork reads 50°C. Pour off fat from the pan. 3. Increase oven temperature to 250°C (230°C fan-forced). Roast the pork for a further 20-25 mins or until the skin is crisp and crackling and an instant-read thermometer inserted into the centre of pork reads 60°C. Transfer pork to a carving board and rest for 25 mins. 4. Meanwhile, toss the cauliflower with 1/4 cup (60ml) oil on a large rimmed baking tray. Season. Roast, stirring and turning halfway through cooking, for 20 mins or until the cauliflower is golden and tender. 5. Heat the remaining oil in a medium saucepan over medium heat. Add the shallot and cook, stirring frequently, for 5 mins or until shallot softens and just begins to brown. Add the vinegar, sugar and salt and bring to the boil, whisking until the sugar dissolves. Reduce heat to medium-low and simmer for 10 mins or until the sauce reduces by about half. Stir in the sultanas, capers and chilli, if using. 6. Transfer the pork and cauliflower to a serving platter. Spoon the sauce over pork and cauliflower. Sprinkle cauliflower with mint and pine nuts to serve. 00:00 How to make crispy pork crackling 00:16 Dry and score the pork 01:07 Cook the pork for an hour 01:26 Check the internal temperature 01:54 Finish cooking the pork 02:14 Take the pork out 02:32 Rest the pork 02:45 Remove the crackling 03:08 Carve the pork