Recently I was lucky enough to receive a Murray Valley Moisture-Infused Pork Rack in a goody bag from the Yuletide Pork dinner at Restaurant Atelier put on by Australian Pork. What a surprise, 1.2kg of delicious pork with which to do whatever I pleased! Mel from Fooderati presented us with a masterchef-style challenge, so the pressure was on. Now, this was a little bit of a problem for me as I have never ever made crackling, never cooked a pork roast and have only recently started cooking pork at all. To top it all off, only the week before hand I had made this interesting, unusual and beautiful Pork Chops with Beetroot Relish. I stupidly had already played my only pork trick. Now I was on my own, in true Masterchef style.
So thyme roasted pork with pork fat potatoes and sauteed kale it was. I followed a Stephanie Alexander recipe that said to score the skin and rest uncovered in the fridge overnight to dry out, then rub salt into the skin and cook. This would have worked wonderfully if I was in the Masterchef kitchen, but my oven is from the dark ages. One heating element on the bottom of the stove does not crackly pork skin make, so I removed the skin from the rack and cooked it separately, which I think worked a charm (see picture above).
Unfortunately I didn’t stay true to my cooking, eliminated Masterchef contestant style. I rarely roast meat, don’t often eat potatoes and meat and three veg is just not me. I cracked under the non-existent pressure and gave the judges (?) what I thought they wanted, not what I wanted to eat. At least I didn’t get fancy. Nevertheless it was delicious, the pork tender and flavourful, the crackling crackly, and a great roasting experience.
As this was way too much meat for just one meal, I re-invented the remainder the following night, paired it with a spicy carrot puree, using the carrots the pork was cooked on, and shaved fennel. I cut the fillet from the remains of the rack and seared it in a hot pan to caramelise the fat and warm the meat up without cooking it too much, then served it thinly sliced with a quick champagne sauce. After you have removed the meat from the pan, splash in some champagne and cook off the alcohol, top up with a little stock, garlic and season with salt and pepper. A great combination.
Though I would probably have been eliminated for my performance on this Pork Challenge, I had fun, learnt alot and am happy that I got to eat that succulent Murray Valley pork.
9 Comments
noice work. looks great.
Simon Food Favourites’s last blog post..Central Baking Depot, Sydney (26 June 2009)
Eliminated shlimenated. You get bonus points from me for adding delicious ideas for a second-night meal.
I can’t believe you’re a roast pork newbie – I literally was salivating clicking through from your homepage. And I’ve just had a full Italian dinner.
Rachel’s last blog post..Into the Quiet
Fabulous effort with the pork – so moist-looking and delicious. And great ideas for leftovers as well!
Belle@OohLook’s last blog post..Incredible dinner at Quay
Poor thing! I understand the pain of a crap oven. Our old electric oven wouldn’t even turn off properly even when it said it was. I came home once to an incredibly toasty house. Lucky it didn’t burn down the block!
This is a stellar effort for a crap oven and leftovers with champagne sauce sounds so decadent!
Forager’s last blog post..The aroma of Vietnamese weasel coffee
I love pork roasts. Our favorite uses parsley, sage, rosemary, and thyme: the Scarborough Fair Roast.
wow the leftovers actually sounds pretty good too. Congrats on the crackle, you did better than Justine on Masterchef.
Howard’s last blog post..cookshowtell, French
That Pork Roast looks delicious along with your side items! I especially like your 1st and 3rd photos. Keep up the good work!
Nicole/MadlabPost’s last blog post..Lessons I Learned from Michael Jackson
haha I think you have done well on this pork challenge! Yummy juicy and tender pork with crackling!
Simon Food Favourites: Thanks! It sure was tasty and tender.
Rachel: Thank you! Yes, this was my first time with a pork roast! My family didn’t eat pork growing up, and cooking a roast for only 1 or 2 people is a bit full on. Hope you come visit again!
Belle@OohLook: Thanks
I love re-using leftovers.
Forager: Oh, scary! I am terrified of forgetting to turn appliances off, the oven, iron etc. I seem to always be given champagne and I don’t really drink it, so for sauce it is and it tastes divine!
Elizabeth Barrette: I bet there is lots of humming and singing going on when that roast is cooking. Sounds delish.
Howard: Yeah, leftovers are great! I am so glad that Justine is back, I want her to win
Nicole/MadlabPost: Thank you!
FFichiban: mmm crackling!!!