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.
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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