Pork Loin Recipes Jamie Oliver

Pork roast recipe Slow roasted pork shoulder Jamie …

WebSep 16, 2015 · At this point, turn the heat down to 170°C/325°F/gas 3, cover the pork snugly with a double layer of tin foil, pop back in the oven and …

1. Remove the pork from the fridge for 1 hour before you want to cook it, to let it come up to room temperature.Preheat the oven to 220°C/425°F/gas 7.Place the pork on a clean work surface, skin-side up.
2. Get yourself a small sharp knife and make scores about 1cm apart through the skin into the fat, but not so deep that you cut into the meat.
3. If the joint is tied, try not to cut through the string.Rub sea salt right into all the scores you’ve just made, pulling the skin apart a little if you need to.
4. Brush any excess salt off the surface then turn it over.

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Jamie's epic roast pork Jamie Oliver pork recipes

WebNov 30, 2018 · Method. Put the pork skin in the fridge, uncovered, to dry out while you cook the pork. You’ll get double crackling – one from the …

1. Put the pork skin in the fridge, uncovered, to dry out while you cook the pork.
2. You’ll get double crackling – one from the pork joint and one from the skin.Preheat the oven to 240°C/475°F/gas 9 (full whack).To make the flavoured salt, place the fennel, peppercorns and bay in a pestle and mortar and smash the living daylights out of it.
3. Peel in the lemon zest, then pick in the herbs and have another bash.
4. Add the salt and bash again until fine (alternatively whiz in a blender).Score the pork fat in a diamond pattern, then rub in 1 tablespoon of flavoured salt with a good drizzle of olive oil, massaging it into all the nooks and crannies.

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