Comments on: Apple cider pork pot roast

By: Graham

Graham — Wed, 08 Dec 2010 07:37:37 +0000

Hi Cindy, you know you got it just right when that happens G

By: Cindy

Cindy — Wed, 08 Dec 2010 04:46:21 +0000

Hi Graham

I made this last night – it was another big hit – thank u – something differnet and divine as always. Huge fighting over the crackling – ha ha.

By: Graham

Graham — Tue, 23 Nov 2010 05:44:03 +0000

Thanks Carleen, nice tip but I simply put on a pair of glasses if I am cutting a lot of onions which really helps. I discovered this when I wore contact lenses and was not affected by onions. Cheers, G

By: Carleen Rosek

Carleen Rosek — Mon, 22 Nov 2010 11:00:45 +0000

Thanks, and for anyone that is having difficulty chopping onions without the crying, here's an incredibly easy tip - put them in the fridge for a few hours, then chop them straight away after taking them out! No more tears! I found some more onion soup recipes here if anyone wants to try some more variations.

By: Graham

Graham — Thu, 07 Oct 2010 12:52:34 +0000

Hi Judy, no it’s not apple cider vinegar but apple cider available from a liquor store. You pour the cider into the base of the pan and no, you don’t need to grill on both sides, when you remove the skin leave most of it on the meat. While roasting the fat melts and helps to keep the meat moist. Cheers for now G

By: Judy

Judy — Thu, 07 Oct 2010 12:13:32 +0000

Hi Graham,

Is apple cider the same as apple cider vinegar? Do you pour the cider all over the pork or just in the baking dish. When you grill the skin, do you have to grill the underside as well to cook it?
Sorry, so many questions. Thanks, J.

By: Graham

Graham — Wed, 22 Oct 2008 10:08:05 +0000

Hi Abby, You don’t need to boil first but depending on the pickling I would rinse the skin under cold water, dry it thoroughtly and score the skin with a sharp knife, season and then roast at 190 Celsius for (40 minutes per kg) It is often good to roast at 220 for the first 30 minutes or so and then turn down to 190. This will help crisp up the skin.

By: Abby

Abby — Mon, 20 Oct 2008 07:35:07 +0000

I need a little help? I bought a pickled pork neck the other day, thought ill try something a bit different but have no idea how to prepare it. Do I have to boil it in the bag first or can I braai/roast it immediately or do I have to boil it first then roast it. How long must it cook? I am totally lost as I have never cooked pickled meat before. What will give it flavour as I love using fresh herbs and spices. Do you have any tips for me? I have tried looking on the internet but I’m just more confused!
Please help…?