SLOW-ROASTED PORK WITH KUMQUATS
Slow-roasting the pork with liquid (a mix of ale and water) in the pan makes the meat fall-apart tender. A blast of heat at the end crisps the skin.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Time 19h
Number Of Ingredients 9
Steps:
- Combine 1/4 cup salt, sugar, ginger, cloves, and mustard powder in a small bowl.
- Using a sharp knife, score skin (but not meat) on top and sides of pork in a diamond pattern at 1/2-inch intervals, leaving bone end unscored. Make about a dozen 1/2-inch-deep slits into flesh on top and underside using the tip of the knife. Transfer pork to a rimmed baking sheet or baking dish, and rub spice mixture into scored skin and flesh. Refrigerate, loosely covered with parchment, 12 to 24 hours.
- Let pork stand at room temperature for 1 1/2 to 2 hours before roasting. Uncover.
- Preheat oven to 325 degrees. Transfer pork to a clean rimmed baking sheet and pat skin dry. Pour beer and 1 1/2 cups water into baking sheet and wrap entire sheet in foil. Carefully transfer pork to oven and roast until meat is tender when pierced with a fork, about 3 hours and 15 minutes. Uncover pork.
- Toss kumquats with honey. Add to baking sheet, turning to coat. Roast until tender and lightly caramelized, about 30 minutes.
- Raise oven temperature to 425 degrees. Roast until pork skin is crisp and dark brown, 8 to 10 minutes. Let pork rest, tented with foil, for 45 minutes before carving. Serve with kumquats in pan juices.
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Kasahun Balude
[email protected]Overall, I thought this dish was pretty good. The pork was cooked well and the kumquats added a nice flavor.
Ronnie Parks
[email protected]This dish was a bit too sweet for my taste. I think I would have preferred it with less kumquats.
roshan Puja
[email protected]I'm not sure what went wrong, but my pork turned out dry and tough. I think I might have overcooked it.
Kirianna G'b
[email protected]This recipe is a bit time-consuming, but it's worth the effort. The pork is fall-off-the-bone tender and the kumquats add a delicious sweetness and acidity.
Sile Taumoepenu
[email protected]I'm always looking for new ways to cook pork, and this recipe didn't disappoint. The pork was tender and flavorful, and the kumquats added a nice tang.
christian nkume
[email protected]I would definitely make this dish again. It's a great way to use up leftover pork.
Benjamin Anaya
[email protected]This dish is perfect for a special occasion. It's elegant and delicious.
Thabiso Gwala
[email protected]I'm not a big fan of pork, but I really enjoyed this dish. The kumquats added a nice sweetness and brightness.
zwane rakie valencia
[email protected]This recipe is easy to follow and the results are impressive. The pork was succulent and the kumquats added a nice tartness.
Sylvanus Asonye
[email protected]I loved the combination of pork and kumquats. It was a unique and delicious dish.
Akhlaq Saki
[email protected]This dish was a bit too sweet for my taste. I think I would have preferred it with less kumquats.
Dilawar Sial786
[email protected]I followed the recipe exactly and the pork turned out dry and overcooked. The kumquats were also too sour. I'm not sure what went wrong.
Darla Fernandez
[email protected]This recipe is a keeper! I've made it twice now and both times it has turned out perfectly. The pork is always tender and juicy, and the kumquats add a lovely brightness to the dish. I highly recommend trying this recipe.
Kaylyn Elmer
[email protected]I made this dish for a dinner party last night and it was a hit! Everyone raved about how delicious it was. The pork was cooked to perfection and the kumquats added a unique and flavorful twist. I will definitely be making this again.
nothing Doing
[email protected]This pork dish is simply amazing! The meat was so tender and juicy, and the kumquats added a delightful tangy sweetness. I followed the recipe exactly and it turned out perfectly. My family loved it!