Oven Roast Pork

I want some ROAST PORK!!!!

Hahaha!

We have some pork in the fridge and my mom ask me to cook sinigang.  Well, I want to try other pork dish other than sinigang.  I thought of roast pork.

I don't know why but all of a sudden I crave for this yummy dish.  Kitchen, here I come!!!

Ingredients:

1/2 kg pork (I used Liempo)
Salt
Black Pepper
Dried Rosemary

Brine Solution:
2 Tbsp of salt
2 Tbsp of Sugar
1 Tbsp of semi-ground black pepper (you may also use ground black pepper if you want)
8 cups of water
2 pcs bay leaf

I used my own salt to water ratio for my brine solution (just my instinct).  Though the recommended is 2 Tbsp salt to 1 gallon water.

Mix all the ingredients for the brine solution and be sure to dissolve all the salt and sugar.  Add the pork and soak for at least 4 hours or overnight.

Pat dry the meat after soaking in the brine solution.


Rub the pork with salt, black pepper and rosemary.  Rub the skin of the pork with more salt (this is the secret for that crackling skin, but don't overdo it).


Pace inside the oven preheated at 190 deg. C (375 deg F).  Then shift it to grilling mode to make the skin crispy (my oven has this grilling mode where the flame comes from the ceiling of my oven, see picture).

Grill it for 10 to 15 minutes or until the skin starts to blister.  Then wrap it in foil (put some holes at the bottom of the foil so the fats will drip from it) and bake at 190 deg C  for 30 minutes (cooking time will depend on the size of the meat, but conie of homecookingrock.com recommends 45minutes for every pound of meat).  After 30 minutes, unwrap the meat and cook for another 15 minutes or until the surface of the meat turns golden brown.  Remove from the oven and let the meat rest for 5 minutes before serving.

Fresh from the oven!

Nom!Nom!Nom!

For the dipping, I just mixed some vinegar, salt, red pepper, teaspoon of calamansi juice, chopped onion and  cucumber.  If you don't like vinegar, you can serve it with liver sauce (Mang Tomas will do).

Enjoy!!!