Wednesday, December 25, 2013

Sumac and Beer Roast Pork

3 Kilos rolled pork loin on the bone
2 heads of garlic, peeled and cloves slightly smashed
50g sumac
1500ml beer (or enough to submerge pork up to the skin)
Cracked black pepper
3 star anise
1 tablespoon cloves
The rind of two large oranges
A slug of whiskey

Cut slits into the pork through the skin, at regular intervals, force a clove of garlic into each one. Add any remaining garlic to the marinade. Combine all remaining ingredients,  and submerge pork in marinade, leaving the skin out of the liquid. Rub a little salt on the crackling to prevent moisture. Allow to sit, fully covered in the fridge for 3 days. 

Pork is always best cooked over medium heat. Too hot and the meat will have a tendency to dry out. Pork (like all meat) continues to cook after removal from heat. For best results, let your dish rest uncovered for 1-2 minutes in a warm environment prior to serving. Always cut meat across the grain to keep tender. Avoid frequent prodding of the meat while cooking.For best results, meat should be brought to room temperature prior to cooking

Preheat barbecue on high; reduce temperature to low. Place pork on grill. For the first 30 minutes, cook pork on high heat (around 250 deg c) to obtain premium crackling then drop the temperature to 200 deg c Close barbecue cover and cook for approximately 1 ½ -2 hours more. Or until just done, set it aside to rest for about 10 minutes before carving

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