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
It’s important to let the pork rest and allow the fat to drain off, it will make slicing the pork easier. Use a nice heavy cook’s knife, it will feel good as you cut through the tender flesh and hard brittle crackling.
[social_warfare]
Final words
I ate well on the weekend too, but I’ve already blogged a bit this weekend.
Check me out on social media
Please like 👍 me on my Facebook page Yummy Lummy, please follow on Twitter @Yummy_Lummy, and please follow me on Instagram @YummyLummyBlog
Thank you