Roast Pork with Crackling and Spiced Aubergines in the Pickling Style
We’ve got lots of aubergines at present, so I’ve been enjoying this delicious combination.
SERVES
6
PEOPLE
Ingredients
1 x 2.25kg loin of organic free-range pork with the skin (rind) intact. (You will most certainly need to order the joint ahead to ensure that the rind is still on: no rind - no crackling!)
2 tbsp chopped herbs (parsley, thyme, chives, marjoram, savoury, perhaps very little sage or rosemary) (optional)
salt and freshly ground pepper
To serve
Maldon sea salt
Rocket leaves
Apple sauce
for the spiced aubergines
500g aubergines
250ml approximate extra virgin olive oil
2.5cm cube of fresh ginger, peeled and coarsely chopped
6 large cloves of garlic, peeled and coarsely crushed
50ml water
6 tbsp extra virgin olive oil
1 tsp whole fennel seeds
2 tsp whole cumin seeds
350g very ripe tomatoes, peeled and finely chopped or 1 x 400g tin tomatoes + 1 tsp sugar
1 tbsp freshly ground coriander seeds
¼ tsp ground turmeric
⅓ tsp cayenne pepper (more if you like)
sea salt
25-50g raisins
Method
A day before, brine the pork (see recipe at end).
Score the skin at 5mm intervals running with the grain - let your butcher do this if possible because the skin, particularly of free-range pork can be quite tough. Carefully pour boiling water over the scored pork and immediately drain off. This is to give you really good crackling and make it easier to carve later.
Preheat the oven to 180°C/gas mark 4.
Sprinkle some salt over the rind and roast the joint on a wire rack in a roasting tin. Allow 30-35 minutes per 450g. Baste with the rendered pork fat every now and then. Alternatively, put the pork skin side-down on a chopping board, season with salt and black pepper, sprinkle with freshly chopped herbs if using. One can roll up tightly and tie with cotton string, if desired, but I prefer to roast as it is.
*Meanwhile, cook the Spiced Aubergines, see recipe.
Just before the end of cooking time, remove the pork to another roasting tin. Return to the oven and increase the temperature to 230°C/Gas Mark 8, to further crisp the crackling. When the joint is cooked, the juices should run clear. Put the pork onto a hot carving dish and allow to rest for 10-15 minutes in a low oven before carving. Serve two slices of pork per person with some Spiced Aubergine, apple sauce and garnish with rocket. Sprinkle a few grains of Maldon sea salt over the pork.
Rustic roast potatoes and a good green salad would also be great.
For the spiced aubergines
Cut the aubergine into 2cm thick slices. Heat 175ml of oil in a deep 25-30cm frying pan. When hot, almost smoking, add a few aubergine slices and cook until golden and tender on both sides. Remove and drain on a wire rack over a baking sheet. Repeat with the remainder of the aubergines, adding more oil if necessary. Alternatively, brush generously with extra virgin olive oil and cook on a hot pan-grill.
Put the ginger, garlic and water into a blender. Blend until fairly smooth.
Heat 6 tablespoons of extra virgin olive oil in the frying pan. When hot, add the fennel and cumin seeds, (careful not to let them burn). Stir for just a few seconds then put in the chopped tomato, the ginger-garlic mixture, coriander, turmeric, cayenne and salt. Simmer, stirring occasionally until the spice mixture thickens slightly, 5-6 minutes.
Add the fried aubergine slices and raisins and coat gently with the spicy sauce. Cover the pan, turn the heat to very low and cook for another 3-4 minutes. Serve warm.
Basic Brine
Brining greatly enhances the flavour of pork, chicken, duck. We brine whole turkeys (48 hours), loin of pork, chickens, and ducks (12-18 hours), chicken breast (30-40 minutes depending on size).
Soak the joint or bird in a brine mixture of salt and water. The electrically charged ions of the salt plump up the muscle fibres, allowing them to absorb water. This changes the structure of the proteins, preventing the water from escaping during cooking. In addition to keeping the meat moist, the salt intensifies flavour.
To make a basic brine, mix together 30g salt to 1 litre of water in a suitable size container with a cover (stainless steel, plastic or enamel are ideal). A little sugar may be added to the brine, even a few spices. Stir the salt with a wooden spoon or clean hand in cold tap water to dissolve completely. Add the bird or joint (it should be submerged in the water), cover and chill in a refrigerator or keep in a cool place and brine for chosen time.
