Time for another GIVEAWAY!
It’s Christmas and the time for giving. The lovely people from Kitchenware Direct asked what will I like to review next. There are so many gadgets that I absolutely love to have. For example, the Bodum Bistro Table Green or the health conscious, Cuisinart 3 tier steamer. As some of you may know, we moved from a larger house to a relatively smaller unit in Sydney. That meant our kitchen has shrunk and the oven is no longer a 5 burner but a 4. Our roasting trays no longer fit and have to be stored away. So I chose the Scanpan classic medium size roaster with lid. This is just one of the reason. Another reason can be found within the blog post.
It is a well known fact that there are more Koreans in Sydney than in Melbourne and hence the better Korean restaurants and many more Korean grocers. Recently, I discovered Sunchang Ssamjang and according to the pack is sesame and garlic seasoned bean paste. I am not sure what other uses it has but it works very well as a marinate for meat.
With @eatnik and @avidurchin in town, there was no time for fluffing around in the kitchen. I had to keep this simple. Plus, I was totally addicted to this bean paste. The other reason why I chose this roaster with lid is because I hate cleaning the oven! If I had roasted this without a lid, can you imagine red bean paste stuck to the walls of the oven? I am sure that there will be splattering of oil and paste. Plus the lid will definitely be keeping this pork neck moist and give the skin a gelatinous texture.
- 850g of pork neck (pork shoulder will work as well)
- 1.5tbsp of Sunchang Ssamjung
- 1/2 a medium onion
- Red pepper powder
- Salt pepper
- Score pork skin into criss cross. Make cuts into the pork. Rub the pork meat with the Sunchang Ssamjun. Make sure that you rub the paste into the cuts you made. Cover and marinate in the fridge for at least 4 hours
- Pre-heat oven to 240C. Slice the onions and place it at the bottom of the pan, Season with salt and pepper. Take the meat out from the rerefrigerator and allow it to sit outside for about 20mins. Rub the skin with salt and pepper
- Place the pork neck on top of the onion bed. Cover with the lid and then into the oven at 240C for about 20mins. After that, turn the heat down to 200C for another 1hr and 20mins.
- In internals, turn the pork from side to side to get a nice browning. Check with meat thermometer to make sure it is not overcooked!
- Rest for at least 15mins and then slice
I made a really simple sandwich with fresh Turkish bread. Layered the top and bottom with tomatoes seasoned with salt and Korean red pepper powder and stuffed the middle with thinly sliced pork. The pork was super tender and most importantly, not dry! The flavour was thoroughly infused.
Voila! No fuss Korean roasted pork neck sandwich.
The Scanpan roaster was really easy to clean up. The surface is made from Newtek ceramic titanium nonstick. All I had to do is to wash it with soapy water. There was no need to scrubbing or scrapping. It is dishwasher friendly but instructions have advised hand wash. The lid made a difference as it kept the moisture in. So instead of using aluminum foil ( I mean you still can but….), just use the lid to keep the moisture in. And you can look through the glass top to check in on your roast! I will have to try roasting a guinea fowl next!
Ok guys! Giveaway time:
All you have to do is to leave a comment here and telling what will you be roasting this Christmas. To get another entry, please ‘LIKE’ me on my Facebook page and just leave a comment on the facebook page. To get extra entries in, simply come back everyday to leave a comment to this giveaway. This is only open to all residents of Australian with an Australian address. This giveaway ends at midnight AEST on the 15th of December, 2011.
I am looking for the best Christmas roast idea! And hope that it arrives to the winner just in time for Christmas!
Winner of the Scanpan roaster:
Congras to Rebecca Chapman!
I will be roasting a duck with sour cherry glaze and a pork tenderloin with maple mustard sauce. My kids are trying to talk me into adding a turkey but that would mean firing up the bbq too and I want time to mingle and eat some nibblies with my family. Nibblies will be Polish – herring, salatka, cured meats….for my Polish man.