Do you like crispy pork crackling on roast pork rashers? Do you want a quick and simple method to get that crispy crackling? Here’s a good cheat.
Traditional methods for cooking pork often call for drying the rind and rubbing in loads of salt. This method does neither which saves time and reduces your sodium chloride load.
- 500 grams Pork rashers/ribs pre-cut
- 1 packet Microwave long grain rice Coles brand
- ½ cup Frozen peas, corn and capsicum
- 6 pieces Sugar snap peas Sliced
- 1 splash Soy sauce
Heat up a fan-forced oven to 200 °C/400 °F
In a small non-stick frying pan line the bottom with a layer of baking paper
Place the pork rashers into the frying pan skin side up
Roast for 1 hour
Cook the packet rice in the microwave oven on high for 90 seconds
Add the cooked rice to a hot non-stick frying pan and then add the peas, corn and capsicum
Add the sliced sugar snap peas
Add a splash of soy sauce and fry off
Place the rice into bowl
After 1 hour in the oven remove the pork rashers and allow to rest on absorbent paper to drain the fat for 10 minutes
Slice the pork across the grain and then sprinkle with a little white sugar
Add the pork to the rice
I ate well on the weekend too, but I’ve already blogged a bit this weekend.
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Disclaimer and a note on mass and energy
I have no culinary training nor qualifications. This post is not intended to convey any health or medical advice. If you have any health concerns about anything you read, please contact your registered medical practitioner.
For recipe posts the quantities are indicative. Feel free to vary the quantities to suit your taste.
I deliberately do not calculate energy for dishes. I deliberately default to 500 Calories or 500,000 calories because I do not make these calculations.