Nothing says Christmas lunch quite like a crispy pork roast displayed on a garland-laid, bon bon adorned table. No, nothing. But it’s no secret that nailing that crackling (the best part) is one of the trickiest kitchen tasks of the day. This is exactly the reason why we recruited the help of renowned celebrity chef and Bulla Dairy Foods’ ambassador Guillaume Brahimi ahead of the big day to spill his secrets on the notoriously hard-to-perfect dish. Brahimi has kindly shared his go-to roast pork recipe do you can impress every crackle-loving guest this year.
While you’re preparing to master this recipe, take note of these five time saving entertaining hacks and replicate one of the Christmas table styling trends of the season. Scroll on to find out how to perfect the roast pork this year.
Roasted pork rack, seeded mustard cream with salad of green beans, radish and peas
2- 2.5 kg pork rack, skin on and bones in
70g table salt
1 tbsp olive oil
Seeded mustard cream
3 shallots, finely diced
20ml olive oil
100ml white wine vinegar
200ml white wine
500ml Cooking Cream
2 tablespoon seeded mustard
1 tablespoon Crème Fraiche
½ bunch flat leaf parsley
700g baby bean, topped and tailed
300g green peas, blanched and refreshed
½ bunch flat leaf parsley, roughly chopped
50 ml shallot dressing
50g shallot, roughly chopped
50ml red wine vinegar
200ml extra virgin olive oil
1. Place the pork on a tray skin side up, sprinkle 50g of table salt over the skin generously, leave to sit for two hours in the fridge uncovered.
2. Pre-heat oven to 220 degrees. Remove the pork from the fridge and using a butter knife scrap away salt, and pat dry with paper towel. Rub the small amount of oil onto the skin and sprinkle over remaining salt.
3. Place pork into oven and turn temperature down to 200 degrees, cook for 40 minutes at 200 degrees then reduce heat to 170 degrees and cook pork for remaining 20 minutes or until just cooked through. Leave to rest for 20 minutes.
4. Whilst pork is cooking, place a saucepan on medium heat, add olive oil and shallots, cook for 5 minutes or until translucent, add vinegar and white wine. Reduce by half, add cooking cream, reduce until cream is coating consistency.
5. Just before serving bring sauce to the boil, add mustard and crème fraiche, stir and add chopped parsley.
6. For shallot dressing, place shallots in a blender with red wine vinegar and blend, slowly add oil. (This will keep for up to two weeks).
7. Place a pot of water on heat and boil, add salt to the water and boil the beans for 3-4 minutes until just tender and refresh in iced water.
8. Before serving, place beans in a large mixing bowl, add peas, parsley and sliced radish, dress with shallot dressing place on a platter.
9. Slice the pork in between the bones and place pork over bean salad, spoon the sauce over the top and serve.
Display your culinary work of art on this festive ceramic platter.