Gebratener Schweinelachs
Unser Rezept führt dich Schritt für Schritt durch die Zubereitung eines saftigen Schweinelachsbratens. Zuerst wird die Schwarte des Bratenstücks getrocknet und das Fleisch auf Zimmertemperatur gebracht, bevor es mit Olivenöl bestrichen und gewürzt wird. Anschließend wird das Stück im vorgeheizten Ofen gebraten und vor dem Servieren ruhen gelassen. Das Ergebnis ist ein perfekt gegarter Schweinelachsbraten mit einer knusprigen Kruste. Dieses Gericht macht an jedem Esstisch Eindruck. Serviere dazu verschiedene Beilagen zum Braten, etwa Möhren-Steckrüben-Stampf, Füllung, Bratkartoffeln, honiggeröstete Pastinaken und Bratensoße.
Zutaten
- 2 kg Pork Loin Joint
- Salt and Black Pepper
- 1 tbsp Olive Oil
Zubereitung
- 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.
Nach dem Original kochen
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