Winter is on its way and soon we’ll be spending more time in our kitchens cooking up a storm and enjoying much-loved warm winter dishes – and topping that list of comfort food has to be a traditional roast. While practically any cut of meat can be roasted, roast pork remains a firm favourite, particularly when it comes to savouring crispy crackling.
Pork is one of the most widely consumed meats around the world – in 2015 the recorded consumption totalled 109.905 million metric tons globally, and by 2017 half the world’s pork was consumed in China. Labelled ‘the other white meat’ it can provide a healthier alternative if you’re trying to watch your red meat intake, but to gain maximum benefit (roast pork crackling aside for the minute), the key is to choose leaner cuts – just 85 grams is said to provide you with more than a third of your daily thiamine, niacin, selenium and vitamin B6 needs. It is also rich in vitamin B12 and other minerals including potassium, magnesium and zinc; and it provides 22 grams of high-quality protein – essential to your body for building and repairing tissues; making enzymes and hormones; and ensuring you have the building blocks needed for bones, muscle, skin and blood.
But back to wholesale meat Western Cape and our roast pork – if you want to create the perfect roast pork (and the perfect crackling), keep the following tips in mind:
Make sure that your cut of meat is as dry as possible – wiping it down with a paper towel helps. Then, using a sharp knife, deeply score the rind at about 1cm intervals – this allows the heat to penetrate the fat, but be sure not to cut into the meat itself as this will allow juices to escape which could leave your meat dry. If there’s enough time (perhaps you want to do this the night before) some say leave the meat uncovered in the fridge for a few hours, as this will help the rind dry out even more. According to Australian Pork, your next step is to put the meat on a wire rack and pour boiling water over the rind, and then pat it dry again. Then take 1 tablespoon of vegetable oil and half a tablespoon of salt and rub it into the rind. The correct oven temperature is essential to creating the perfect crackling so using an oven thermometer may help – cook the pork at 240°C until the rind crackles (this can take up to 50 minutes) and then turn it down to 180°C for another 30 minutes per kilogram. After you’ve taken it out, let it rest for the requisite 10 minutes before cutting …
If you’re suddenly ravenous, you’re not the only one. So, happy roasting and remember that N1 provide a wide variety of high-quality pork products – from pork belly and fillet, to loin and shoulder chops, not to mention a range of bacon products and sausages. For the best in South African meat wholesalers, call N1 today.