Miso Roast Pork
We are going with pork, one of our lovely Meatbox pork leg joints.
Niamh from @eatlikeagirl has shared her Miso Roast Pork with us so that you can make it too. We have had a preview, and we can tell you that it is really very good!
I am a little obsessed with pork (and yes, bacon). Crackling? I have foolproof techniques that work every-single-time.
Miso makes a terrific pork marinade and gives your Sunday roast a fresh face. Enjoy!
2kg pork joint (leg)
125g white miso
25ml soy sauce
15ml rice vinegar (you can use cider, sherry or white wine vinegar here too_
Your joint has already been scored by the wonderful Meatbox butcher so you don’t need to worry about scoring it.
Put your pork joint in a heatproof dish, skin side up, and pour some freshly boiled hot water from the kettle over the skin. This puffs the skin slightly and will give you better crackling.
Lightly salt the flesh but not the skin (the marinade has salt in too). Mix the marinade by ingredients and then apply it to the pork joint meat (but not the skin). Stab the flesh with a sharp knife to help the marinade and massage the marinade it in. Put in the fridge uncovered, skin side up, for a minimum of 2 hours, overnight if you can.
Preheat your oven to maximum. Remove your pork from the fridge and get your hair dryer out. Yes! Dry the skin with your hairdryer and then, just before putting it in the oven, sprinkle some sea salt on the skin. Do not cover the joint as that will make the crackling soggy.
Roast until the crackling is golden and crisp (usually 15-20 minutes), then reduce the heat to 180C/160C fan and cook for a further 1 hour 30 minutes (or until the internal meat temperature is at 71C). The meat will be very juicy with perfect crackling and that gorgeous subtle miso taste going through the meat.
Enjoy! I roasted potatoes and pumpkin with mine
Recipe is Copyright © Niamh Shields 2020