SPECIAL SECTION: SUMMER ENTERTAINING
CRACKING CRACKLING
Food Trail: South Africa host Warren Mendes shares the secret to the perfect pork roast.
BY WARREN MENDES PHOTOGRAPHY ANDY LEWIS STYLING WARREN MENDES FOOD PREPARATION TINA MCLEISH
Let’ s be honest, a Christmas spread is a perfect time to show off a little and have some fun. Plus, the sight of crispy crackling encasing succulent meat with a punchy stuffing is a sure-fire way to garner plenty of smiles at the table.
Usually ham takes the top spot, but why not mix it up with this boneless roast, perfect to feed a crowd and a great excuse to use leftover slices for pork rolls the next day? The reason I love a recipe like this is because it’ s a bit special, it can be prepared ahead and it doesn’ t require a culinary diploma to get some rather impressive results.
The trick to great crackling is quite simple – having very dry skin from the start. I like to leave the pork unwrapped in the fridge( on a tray) for a couple of days before cooking to really help dry it out. That way, through the magic of science, when the dry skin hits the hot oven, it crackles beautifully. The stuffing, too, can and should be done ahead. Having the stuffing finished and rolled means that the inside is marinated and seasoned and all you have to do on the day is crank up the oven. Same goes for the pickled grapes – which I can tell you are a refreshing revelation paired with beautifully rich slices of pork. >
WARREN MENDES
Warren is a chef, author, host of Food Trail: South Africa and regular contributor to the Connection.
COSTCO CONNECTION
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COSTCO CONNECTION NOV / DEC 2024 | 41