Crispy Pork

Crispy Pork

The supermarket had some pork shoulder on sale, I wanted to do a dish for which I was going to grind some pork, seeing those big pieces with the skin I was reminded of “Schweinshaxe” in Germany, so this is what happened:

Pork: Rub the pork skin with salt (I actually used fish sauce, a bit of Thai-German fusion :) and leave it in the fridge over night. Preheat the oven to 450F and put the pork on a rack sitting on a backing sheet. Roast for about 45 minutes. Serve when done. Note that the nice crispy skin will only be good for a relatively short time after it comes out of the oven.
I actually used my portable convection oven (similar to this) this time. These little ovens are a very handy thing to have around. I particularly like the fact that I can put it outside and so avoid the cooking smells in the house.

Vegetables: To go with the pork I steamed a variety of little squash which I picked up at the local farmers market. To that I added some cherry tomatoes also from the farmers market.

Dressing for the Vegetables: Table spoon of finely chopped onions, a little red wine vinegar, some olive oil and some fresh basil chopped up. Simply mix and season with salt and pepper.

The pork is sometimes served with some sauce or gravy, but I like to just enjoy the crispy skin without any added flavours.

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