Roast pork neck with crispy crackling
|1||pork — neck|
|fresh chillies — 573|
|1||pork — rind, cubed|
|fresh rosemary — sprigs|
|120 ml||pomegranate — molasses|
Rub the pork neck with olive oil and black pepper. Score the skin side of the pork rind. Place the neck, a few sprigs of rosemary and the rind (fat side up) in a roasting pan and roast for about 1 hour and 15 minutes. Remove the meat and crackling from the pan and place the pan directly on a gas burner. Add the pomegranate molasses to the pan juices in the oven pan and heat until it begins to sizzle. Season with salt and pepper and stir in about 60ml of boiling water. Stir until a thick sauce forms and remove from the heat. Baste the pork neck with this while it rests.
Place the piece of pork rind for the crackling skin side up on a baking tray, salt the skin and place under a preheated grill; keep an eye on it so that it doesn’t burn. The crackling should be crisp and make bubbles, then you know it’s perfect.
Rest the pork for at least 10 minutes before carving it. Serve with the crackling broken into pieces and roasted vegetables, shallots and some pomegranate seeds for garnish.
Text and image: Home magazine
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