How to cook the ultimate roast pork with Rejina Sabur-Cross | Recipe | Sainsbury's
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- Опубликовано: 27 сен 2024
- Busy mum and food lover Rejina Sabur-Cross demonstrates how to cook the ultimate roast pork and have enough leftovers to make two more delicious dishes.
In this episode of the Ultimate Roast Guide, Rejina is cooking with a Pork shoulder joint weighing about 2 kilos. This should feed a family of four, with enough leftovers to prepare family meals on Monday and Tuesday.
Preparation:
Take your pork out of the fridge about 30 mins before roasting to bring it up to room temperature.
Rejina's tips for achieving the perfect crackling are a very hot oven and a completely dry rind.
If your meat hasn't been prepped for you, carefully score long lines across the fat with a sharp knife.
For a traditional pork roast, brush on a thick layer of oil, sprinkle with sea salt and rub in some chopped apple and sage.
Alternatively you can give your pork a Chinese twist, using a mix of sugar, five spice, soy and ginger.
Cooking:
Pre-heat your oven to 220 degrees Celsius or gas mark 7.
Cooking time for pork is usually calculated at 30 mins per 500 grams plus 30 mins.
After 30 minutes, turn the oven down to 190 degrees for a lovely even cook.
This one will be ready in 2 hours 20 mins: you can tell when it's cooked if the juices run clear.
Once thoroughly cooked, let the pork rest for 20 mins under a foil tent. This will give you time to make a delicious pork gravy.
Gravy:
Place your roasting tray on the hob and spoon off any excess fat.
Add table spoon of flour and stir well to bring out all the flavour captured in the tray.
Add stock, you can add wine if you like, and there you have a delicious pork gravy.
Carving:
Take your rested pork and remove the crackling from the meat with a carving knife.
Carve nice thick slices and serve with gravy and a crunchy apple sauce.
Leftovers:
Cool your leftover meat to room temperature and wrap in foil. These should last up to two days in the fridge.
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Made this last night, perfect recipe, worked out to the T! We have never made Roast Pork before and we applied this recipe to a 1.2 Kg Pork shoulder, and we were amazed at the results, perfect crackling, succulent meat with amazing gravy! Thanks a lot!!
What stock did you use for the gravy?
Ryan MacRae If you boil any veggies use the water from them, full of flavour!
This recipe is just a miracle!
I love this lady! Get her on a tv show now!
Roast lamb
Martin Day agreed!!
Agreed. She is fab!
And she makes me want to vomcano. So cheesy
I vote yes!
I tried your recipe last night and we had a blast! husband, 4-legged daughter and I are pork stars and we just loved it. the meat is tender and juicy and the crackling is oh my goodness to die for! thanks for sharing your recipe! can’t imagine a simple recipe can be this good!
🤣🤣😃😃🤨🤨🤨
@@ghfamghgam1172 what?
This looks good, I have no idea why everybody is complaining. Like seriously. I have a pork shoulder in the oven right now.
Hurray for Rejina!
She's great.
what a perfect oven cooked pork roast ...im gonna try this today ...wish me luck
I love waching Rajina. Lovely accent. Could we have more of her?
Thank you!!
only possible with a stove vented to the outside, looks divine and I'm drooling
Nice and simple , love it !
Yummo. I got my boneless pork shoulder in oven right now
That looks so good, mine is in the oven now!
I recommend you also add viniger, it's the main recipes to keep the skin crunchy longer
L
where's the seasoning love?
Looks chewy, rubbery.
Very soothing voice she has.
I was gonna say, very charming
Can't go wrong with this way of cooking pork, great cracking to + kids loved it
will get a pork shoulder for Christmas meal, can't use such extreme heat but it will be delicious, sweet potatoes and white potatoes baked and other veg 🎄
good video! Thanks.
Thanks for the help! :)
I love your accent!
I watch the video again just to hear you talk because I really love your accent… which part of UK is that accent came from?
She’s so pretty that I missed the recipe entirely.. back for a second watch 😂
Your not alone, I had to watch it twice as she is such a beautiful woman lol...
Is it correct to cut the line?
As a Dane - and everyone knows we eat _alot_ of pork - please let me correct you... You *_do not want to carve down into the meat at all_* to get that crispy crackling. You don't need that oil on the skin/crackling for a crispy crackling.... Ensure yes! that the skin/crackling is dry. Rub salt all over the skin/crackling and ensure there is salt in each of those scores. Slow roasting first, then for the last 5-10 mins turn up the heat. And almost _most important _ of all...ensure the skin/crackling has no dips in it. Ensure it has a light curve in both directions (use either tin foil or some potatos under the roast).
Here's another free tip...leave the crackling on the roast, and carved the slices *_with_* the crackling on the slice.
How long for a 1.200kg please ?
How do you make the stock?
Rodjim Novesteras get a sock and add a t to it
She should of sat it on some half cut onions to cook evenly 👌
Or sit it on a sliced up apple and a few sprigs of sage 👌
Love your accent.
Do U put any oil or water in the dish
Video shows oil on the skin in the beginning
"Put your roasting tray on the hob"
Yeah utterly destroy your tray
Better than putting your camera on the hob tho ;)
Buy a better tray.
Watch food lover Rejina cook up the ultimate #roast #pork in our new RUclips series
Sarah Walsh Hi Sarah, we have an article on our site here that should help: bit.ly/1arLZyd Thanks very much, Briony.
Hey Sarah, click on "show more" under the video, the recipes in there! Ciaran.
Lol Gordon ramsey would not be amused by this
I CAN'T BELIEVE THAT @3:41 SHE EVEN HAS THE AUDACITY TO SUGGEST SERVING THIS PORK WITH SAINSBURY'S APPLE SAUCE STRAIGHT FROM THE JAR!! THAT APPLE SAUCE IS BLAND AS FUCK.
Calm down
Difficult to hear what your saying over the music, spare a thought for us partially deaf folk.
failed miserably on the crackle.
Pork isn't always the first choice for a Sunday roast.
I'll take things said by Jewish and Muslim people for 500 Alex.
I'm American, can't relate to metric . Don't want to convert weights, temps . Sorry way it is
Then don’t. This is aimed at the UK, not you.
No no no☹️ that’s not crispy
Wow she is stunningly beautiful! gorgeous eyes!😍
2kg for a family of four? I feel ashamed...
Specialist says for each person, 500g of meat.
Here at home, we are 6 and 2kg is enough, because we love potatoes and rice.
So our dinner with that pork would handle ok
That ain't no crackling.... soggy as shit lol
Rodzilla! Lol yeah wasnt the best recipe
British cook without flavors Lol ... Am sticking with the Boricua version !!!
Chris Miguel Sterling T she made gravy with the drippings and fond, she also mentioned flavouring it with sage and apple. You can get good flavour out of any food if you use proper technique
Yes its a traditional thing for British food to be bland and add seasoning at the table
Lose the music
pat the fat dry ? then add oil? talk about contradict yourself
?????
Jaaay J fat and oil are two different things
Lol goes to show how little you know, Fats and oils are the same or similar chemical substances called hydrocarbons
Jaaay J I meant water and oil are different.... you need to get rid of all excess water so that it doesn't get in the way of the oil when trying to crisp it up... I'm a head chef with over 11 years in the restaurant Industry but whatevs 👌🏻👌🏻👌🏻👌🏻
You're a head-chef but stated fat and oil are different? Yet when I correct you then you say you meant something different? Also if you are a ' head-chef' I'd suggest being able to spell whatever correctly :-)
why in gods name would you carve it like that?!
Utterly disgusting. Pigs are intelligent. Look up a video of pig slaughter before you choose this meal.
piss off hippie
Sorry gangster.
rique stringer nice use of capitals. pigs are not disgusting, they are beautiful and they have minds of their own. I came to this video because the advert kept popping up when I was watching other things. It's not hard to extend your empathy to animals.
+stevolution666 go away troll
stevolution666 'cause they're tasty as fuck!
Thank you!
Excellent presentation, thank you....Awful music superfluous.
It Xmas day and I’ll give this a go thanks
cracklin video this like
I cook roast pork twice a month on Sunday's the other Sunday's lamb and beef. I pat the pork dry with kitchen paper put salt and oil on skin after I score the skin. Only get crackling 3 out of 10 times. Why? HELP! By the way this lady needs her own tv show.
Here is a tip to try. Remove the pork from any plastic packaging the day before you are going to cook it. It will allow the rind to dry out. Works for me.
Another thing you can try is to completely remove the skin with a sharp knife prior to placing in the oven.
I prefer to cook my pork low and slow when i have time so I typically brown the meat before roasting.
The trick to getting crackling is to remove the moisture so by placing the remved skin on some foil next to your joint means you will limit steam getting to it from the joint.
You will need to pay it extra attention towards the end if you have the oven high as you don't want it to catch and taste burnt.
I also like to rub bit of garlic powder and dried herbs during prep to make the crackling extra tasty.
Good luck and if you try my suggestions let me know :)
Are you attempting a Nigella without the thinly disguised sexual innuendo here? Fine recipe and thanks for the method …..but I suspect you have been watching Nigella
Can someone please tell me the end, I keep falling asleep 😴
Who rolled that pork!!! Sloppy
The recipe is just super! Thank you very much!
Hello Rejina. we turn on the top or bottom heat of the oven?
Both
home
NOOOOOOOOOO don't add fat (oil) to fat (skin) facepalm. Absolutely no need to....
Absolutely. Dry the skin, then salt it. Done.
Also dont use foil to cover it wheats its cooked it will make the joint soggy as the steam sinks in.
The foil will create steam and soften the crackling. Best way to rest it is by wrapping foil around the joint leaving the crackling exposed. Cooking is a science.
Some of us are not comfortable with pork meat in the diet. It's not halal. It should be a private choice, not boosted on the Internet.
Get over yourself
Most people in the world do nor worship or believe in fictitious made up sky fairies. God is a human invention invented by our ancestors to keep society under control in the absence of education.
Huh shut up Musli
Nice bait