Desperate to make right the wrongs of my roast pork dish from the other week I decided to get the other piece of pork out of the freezer and roast it up but this time – properly!
I must disclaim at this point the pork in question was from a little farmer who breeds his own free range pigs and sells the meat – fresh cuts, sausages, ham and bacon at the local market near my home. So it is not your usual mass farmed pig that you would buy at the local supermarket. It is beautiful looking meat and very lean for pork.
Anyway I did my famous (famous cos I say it is) sichuan pepper spice rub on the meat, dried the skin and lovelingly massaged it with damn fine olive oil and sea salt crystals and chucked it in the oven. Mindful about not over doing it I blasted it for 20 min on 230 degrees c then turned it down to 160 fan forced cooked it for half an hour then threw in the spuds and carrots and cooked it for another 25 -30 mins. Took it out and rested it for 10 minutes while I prepared the beans then plated and served it up to the wife.
It was delicious – the flavour of the pork was really lovely – free range fresh flavour and very yummy spice mix – the veg were excellent, the beans sweet with a slightly crisp bite but again the meat was dry and slightly tough!!!!
NOOOOOOOOOOOOOOOOOOOOOoooooooooooooooo! What the………..
Okay it was a small piece so I could have cooked it for a shorter time SO I must take the blame, shoulder the responsibility, put my hand up and be counted, take it like a man BUT it has to be the meat not my cooking!!!! Actually I reckon because the meat is so lean it needs lesser cooking than what you would normally do so I must confess it beat me again!
I cannot wait until the next market day as I am going straight to the free range pork stall buying a couple of pieces and going straight home to cook them and get it right!
Wish me luck.
Next market day is in two weeks!
This just made me laugh! Thank you! (not the fact that it was dry again, but just the way you wrote it). I’ve noticed it too that free-range meats have to be cooked differently. Interesting how this is all connected. Hope the next roast turns out the way you hope for and dream of!
Evelyn, they are obviously much healthier meat and less fat, etc. Which makes you wonder what we REALLY have in the stores!
Paul, I know you’ll nail down the timing and temp on the next roast(s)! (Far better than I can do for sure . . . )
Hey Paul!!!
Your pork sounds great, Josh suggested not quite so high for ur first blast and prob cut back the cooking time just a little, depending on ur cut of pork blah blah blah… Lol
How’s everything going??? Were in Glen Innes at the moment freezing!!! Not the best season to visit haha
Take care
Bec xxoo
Awww Paul, you know what they say, third time’s the charm! Take care. Clair. X
http://www.melbourneweeklybayside.com.au/news/local/news/general/paul-mercurio-love-sweat-and-beers/2258607.aspx
Thanks Liz, great article, Paul!
Thanks Bec and thanks Josh – I will give it a go when I gety some more – they were quite petite cuts probably about 1 kilo or less.
Oh, man! Paul. gees. Good try and I must say the recipie sounds great. Good luck for when you cook a roast next time. I have complete confidence that you will get it right.
just came across this page while looking for recipes and am going to try this recipe as it sounds delicious..will be sure to keep popping back to see what other mouth watering dishes you put on here.x
Cooking With Beer by Paul Mercurio for US Readers
For a personalized and autographed copy, we are doing a bulk shipment to the US. Let me know if anyone is interested and I will give you the details. Please go to Paul’s facebook page and send a message to Eliza.
Please reply asap as the booksigning at Dymocks is Saturday in Australia.
Yeah i hear ya,I can never get the crackling to crisp.
Maybe its the leaner pork or it could be my oven.
My last 6-8 attempts have resulted in non edible crackling.
And also slightly drier meat.
I do think the larger pork roast ,especially on the bone gives a much tenderer and better
feast.
However possibly to much for a family of 4.
I think part of my problem is that I make a pretty damn good slow cooked pork belly complete with damn fine crackling.
I will put the recipe in the cooking section but you cook it on high 230c for 30 mins then turn it down to 130c and cook it for two hours – it is delicious moist.
I will have to concentrate on some other cuts now
Hey Paul,
I’m just wondering, dose you wife have a website? why I ‘m asking is that I think it would be good for fans of yours to share things like our feelings or anything really, like we do with you.
Have you found any good cuts of meat yet? I’m interested to know how it will turn out.
Today!
http://craftypint.com/events/event/paul-mercurio-s-cooking-with-beer-book-launch/
Great Dance Movies
Paul and Tara Morice in the list (although picture is not Tara Morice)
http://www.csmonitor.com/CSM-Photo-Galleries/In-Pictures/Great-dance-movies/(photo)/348915
Media Release Beer and Food – a guaranteed winner for Fathers Day
Come and meet dancing and culinary icon Paul Mercurio as he launches his new cookbook just in time for Father’s Day “Cooking with Beer” – a guaranteed success for any barbequing bloke!
Paul will be signing his latest book at Collins Place on Friday 2 September at 12 noon.
For further information;
Danielle
Evolve Creatively
0419 367 628
Thanks, Danielle for the heads up on Paul’s booksigning
http://www.dymocks.com.au/LiteraryEvents/Default.aspx?s=3#paulmercuriofrmel
Paul in a dance duel
http://www.youtube.com/watch?v=XuKw8Vrf19E
that is too funny! Thanks Liz for posting this!
Haha, hilarious!
struth havent seen that one for ages!!!