Bone n Pork Rib - Weekend Box "At Home with The Strong Water Co"

 Bone in Pork – At Home with The Strong Water Co.

 Preheat oven to 250 degrees

Get the wine in the fridge!

We've been working hard with local Michelin trained & award-winning chef Craig McKenzie who's worked alongside one of the UK top chefs in Edinburgh for the last 10 years. We are going to start bringing you some new and interesting weekend boxes including recipes to make the best of our weekend offerings. Including how to make the ultimate crackling! 

We look forward to seeing your pictures of this weekend’s box! Can you master that ultimate crackling?!

Cooking the Pork

Place the Pork in a deep oven tray with an oven rack in the bottom of the tray. Season the pork well with salt and pepper all over.

Once seasoned pour 1 litre of boiling water over the skin side of the pork until the scored skin starts to turn out. During this the skin should have whitened in colour slightly. Once this is complete you want to have about 1 inch of water in the bottom of the tray but making sure the pork is not touching the water.

 Place into your pre heated oven for 25 minutes, then turn the oven down to 170 degrees for 1 hour and 15 minutes. After 1 hour place the pre-cooked fennel on the rack with the pork and cook for the remaining 15 minutes.

Core temperature of the pork should have reached 70 degrees. If you don’t have a thermometer use a knife to spike the meat and juices should have a slight pink colour to them (NOT RED!!!) If not ready cook for a further 15/20 minutes.

The pork when carved should have a slight pink colour to it and be very moist.

 The veg & sauce

 While this is cooking boil the new potatoes in salted water until cooked. (A knife passes easily through them)

 Put another pan on the stove with salted water again until at a rolling boil then place the asparagus into the water for approx. 2 – 3 minutes.

 If you like your apple sauce hot heat it in the microwave or in a pan, stirring to make sure this does not stick. It will stick if not attended. You want this to be piping hot before serving.

 Once the pork has completed its time in the oven remove and place on the side to rest for 15 minutes. By this point the pork crackling should have a quavered like effect, if not you can place this under the grill for a short period. Although be careful while doing this as it can burn very quickly if left unattended.

 Plating up

 While the potatoes and asparagus are cooking and the pork is resting, place your plates into the oven to warm.

 Now your pork is ready to carve. Use a sharp serrated knife cutting into 4.  Do so down the side of each bone.

Serving suggestion would be simply to have the pork on the plate or carved at the table. With the veg and apple sauce in sharing dishes.

Get the wine out of the fridge, serve onto hot plates and enjoy!

We’d love to see your pictures so remember to tag us on Facebook & Instagram!

Keep an eye out for our upcoming weekend boxes. 

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