Rôti de longe de porc
Notre recette vous guide pas à pas pour préparer une longe de porc rôtie, tendre et juteuse. Commencez par sécher la couenne de la pièce et la laisser revenir à température ambiante, avant de la badigeonner d’huile d’olive et de l’assaisonner. Faites ensuite rôtir la pièce dans un four préchauffé et laissez-la reposer avant de servir. Vous obtiendrez une longe de porc parfaitement cuite et recouverte d’une couche de couenne croustillante. Ce plat fera sensation à table. Accompagnez-le de différentes garnitures de rôti, comme une purée de carottes et de rutabaga, de la farce, des pommes de terre rôties, des panais rôtis au miel et de la sauce.
Ingrédients
- 2 kg Pork Loin Joint
- Salt and Black Pepper
- 1 tbsp Olive Oil
Préparation
- 1
Packaging: For crispy crackling, buy a pork loin joint with the skin still attached. The roasting joint seen in this recipe card only has a fat layer, which gives a softer (still tasty) crackling.Open the 2 kg Pork Loin Joint packaging a few hours or the day before. Pat it dry and place it uncovered in the fridge for the skin/fat layer to dry.
- 2
Room Temp: Remove from the fridge 30 minutes to 1 hour before cooking to bring to room temperature. Preheat the oven to 210℃ fan / 230℃ / 450℉ or gas mark 8
- 3
Score: *Check if the butcher has already scored your pork roasting joint.If not, use a sharp knife to carefully score the layer of skin and fat on the joint, making deep incisions about a finger's width apart. Be careful not to cut into the pork meat underneath.
- 4
Oil: Rub 1 tbsp Olive Oil over the scored skin layer.
- 5
Season: Take generous pinches of Salt and Black Pepper and sprinkle them liberally over the skin and between the scores.
- 6
Rack: Place the joint on a roasting rack, inside a baking tray, skin side up. This allows heat to circulate the pork loin for even cooking and prevents it from sitting in the fat that drains off the top.*If you don't have a roasting rack, create a makeshift one using vegetables. Arrange a layer of chunky cut root vegetables like carrots and onions to place the pork on to.
- 7
High Heat: Position the tray in the middle of your preheated oven and roast at a high temperature of 230℃/ 210℃ fan / 450℉ or gas mark 8 for the first 30 minutes.
- 8
Low Heat: After the initial 30 minutes, reduce the oven temperature to 180℃/ 160℃ fan / 350℉/gas mark 4 and continue cooking according to the size of your joint:1 kg -1 hour1.5 kg - 1 hour 30 min2 kg - 2 hours2.5 kg - 2 hours 30 min
- 9
Rest: Once cooked, remove the pork loin from the oven and allow it to rest for 30 minutes. Avoid covering it during this resting period.
- 10
Carve: Before carving, remove the string.
- 11
Now carve your beautifully roasted Pork Loin Joint into your personal desired-sized slices.
- 12
Serve with your favourite roast dinner side dishes and gravy.
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Cette recette vient de flawlessfood.co.uk. Leur page propose les photos, les notes et les astuces de l’auteur : le meilleur endroit pour la cuisiner.
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