Pork Roast with Greek-Style Honey-Mustard Sauce | Cook with Curtis Stone | Coles

Everyone wants to know how to make crispy

roast

pork

for Christmas. It's also one of my favorite parts of the feast. Don't worry, I'm going to show you all the secrets you need to make that perfect

roast

pork

with delicious pork rinds. I also have a great side of potatoes and a sticky

honey

mustard

sauce

with lots of herbs. These flavors are delicious with pork. To prepare the oven, make sure the rack is in the center and then set it to 150 Celsius or 130 if you are using a fan oven. While it's heating up, you can prepare the roast pork, here we go.

Okay, for the crust to crunch, the skin needs to be as dry as possible. So before you start grilling, take a paper towel and simply pat the moisture away. Make sure to get as much moisture out of the pork as possible. Remember, dry skin equals a big crunch. You may or may not get pork that is already scored, but basically all you are doing is making those small incisions that in some cases have already been made in the rind. What you need to do is make sure you can always see them. And what I do is take a sharp knife and go straight ahead.

You're cutting through the skin and fat, but you don't want to cut into the meat. A sharp knife is the most important part here. Now, if your pork is already scratched, you might want to go ahead and check those scratches, make sure the scratch is deep enough, because if it's not, again, you're not going to get the perfect crunch. It looks pretty perfect. If you have time, you can even air dry the pork in the refrigerator, uncovered, overnight. That way the crust will dry out a lot, making it even easier to get that perfect crispy crunch.

The next thing you need is salt, be generous, it's not just for flavor, you'll also be using this lovely salt to draw out moisture as the pork roasts. Sprinkle it all over; In fact, I'm going to rub it on that pork rind. Now don't forget, you can't season the inside of the pig, your only chance is to season the outside. So make sure you use plenty of salt. I even scrape off the bits left on my board and reuse them. I didn't waste anything. Place the pork in a roasting pan and then put it in the oven to roast for about two to two and a half hours.

Oh, look at this. Now, to check that this is done, you need an instant read thermometer. It's been inside for about two and a half hours, but what I really want is to make sure the internal temperature is around 50 degrees Celsius. So I'm going to put my thermometer here. Go ahead and taste the thickest part of the pork, which for this piece is pretty deep inside. So we're just over 50 degrees, so it's the perfect time. Now you will notice that the skin is still very soft, but don't worry, it hasn't creaked yet. Let's solve that problem.

First, you need to get rid of some of this fat. The reason you do this is because you don't want it to splatter all over the oven. Well, you can even use some paper towel and just blot up the excess grease. The higher temperature is also ideal for making roasted and browned potatoes. So we'll get them up and running in a moment. First you need to make the

honey

mustard

dressing. So grab a big bowl, a whisk, some orange juice, some lemon juice, and some honey. I'm using Dijon mustard, but if you like spicy mustard, go ahead and use a spicy English one, it's up to you.

Next I want some rosemary and some thyme. So I have the leaves here and I'm going to cut them quickly. Go ahead and add them to your dressing. You need a little salt, freshly ground black pepper. And then you just add that extra virgin olive oil. Then you should reserve about half a cup of this dressing to serve. So just get yourself a small bowl and serve about half a cup. We are going to pour the rest on our potatoes. Take your potatoes, throw them in your dressing and take your garlic cloves and you'll just smash them.

Place the knife directly over each clove and give it a gentle tap. Pick them up and put them in with the potatoes. And then you shake them a little, shake them a little shakily. Don't be stingy with the salt and pepper. Pour in water and then you'll throw all of this into a large roasting pan. Now, when the pork has been roasted for 20 minutes at 250 degrees Celsius and there are only 10 minutes left, add the potatoes to the oven. Okay, so you take everything out. This only takes about 10 minutes. Once you take everything out, the pork and the potatoes, lower the oven to 200 degrees Celsius or 180 fan forced and then cover these potatoes with aluminum foil.

What we are going to do is put them back in the oven for another 20 minutes at 200 degrees. Wow, that pork looks delicious. It smells amazing in here. That means it worked. I'm going to let it sit on my carving board because it needs to sit for about 30 minutes before carving. Take a look at the potatoes. Oh yeah. Now what you should do with the potatoes is move them a little. You see that they're steaming hot and then you take the last bit of that dressing and you just spoon it on, just like that. So the flavor of the potatoes, everything has been absorbed, then that

sauce

that now continues to rehydrate them and the flavor of these is just incredible.

Okay, I'll put them right in my bowl. No more delays, it's time to cut the pork. I'll tell you what, look for slices about a centimeter thick. And I like to go right in the middle where we have marked the chicharrón so that everyone gets a piece of chicharrón. Is it crispy enough? Oh yeah. You see the pieces of rope. Just take them off. You can see it's still super moist and juicy. And that's because we

cook

it slow at first and then finish it in that intense oven. And then what I do is I place those big slices of pork with the crackling.

Then, for the finishing touch, take the dressing you set aside and fold it over the potatoes. I just apply the last drizzle on top like this. Sprinkle the pork with just a little bit of sea salt. Well, there you have it. It's a Greek-inspired roast potato and crispy pork honey mustard sauce that's just waiting to be on the table. Everyone will love it, including you.