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Remove the outer layer of fat/skin by running your knife along the edge of the meat (leave a thin layer of fat on the meat) while pulling the skin outwards, keep running you knife along and it should almost peel off.
Score the skin with shallow, angled insertions but not all the way though.
Now place the skin on a plastic tray and cover in salt, this will draw out the moisture and make better crackling. Leave it for at least 2 hrs or over night.
Wipe the salt off and pat dry. Rub with a little oil, roast in a separate tray at 180 c until bubbly and crisp about 45 min.
Slice the ginger into 2-3 mm thick slices, give the lemon grass a gentle tenderize
With the back of your knife then cut it on an angle at the base so it can be used
Like a spear.
Make small insertions in the roast and insert the ginger and lemon grass into the
Rub the roast in peanut oil and suman. Now place it in a strong plastic back with
Excess ginger, lemon grass, smashed garlic, herbs and extra oil to marinate over night.
Mix hoisin, honey and apple syrup together
Remove excess marinate, place the roast bone side down in a large roasting tray,
Sprinkle with salt and pepper, cook 180 c for 1 to 1.5 hrs.
Cook until you can insert a knife and the liquid that comes out is clear with just a hint of pink. I like my pork served medium.
When the pork is half way threw cooking start basting in with a brush and applying a new coat every 10 mins.
When there is about 20min of cooking time left add the apples that are cored and sliced in half (skin on). Cover them in pan juices and let them roast in all the flavors until soft but still holding together.
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