Cooking: Roast Pork

I don't really like roasts. I find them take forever to cook and the amount of meat is somewhat overwhelming. But since my bro asked for roast pork for many weeks on end I thought I'd give it another go although in the past there haven't been many good outcomes.

Pretty much just score and salt the skin generously leave it for a while like 30 mins, soak up all the water and try to get all the salt off. Salt it a little more, rub over some oil and roast at like max temp of oven or 250 degrees for 30 or so mins. It isn't perfect crackling but it's better than chewy crackling.

Only roasts I like are chicken and lamb. I think it's because they aren't so dry. 

Eating IN: Red Lantern Chinese BBQ (327 Doncaster Road, North Balwyn)

Decided to grab some chinese roast pork on the way home from a school excursion on a SATURDAY all the way in whoop whoop landBALLARAT!!!!

The rice and vegies were cooked at home. The roast pork here is alright. We managed to take the last piece for the night. It was cold and I was too scared to microwave it because I didn't want the crackling to go soggy. Good layer of fat on the pork =] AND there was a lot of meat. Though some had bones they were big enough to not choke on. The skin was crunchy but slightly burnt unfortunately. Altogether it was an awesome dinner. Who doesn't love roast pork?!

Red Lantern (also the name of Mark Jenson's restaurant and the one cookbook I've actually read pretty much from page 1 to the last page, totally irrelevant =]) has recently taken over the shop next door and expanded. So I'm guessing their dine in food is pretty good. Last time I went was last year and I found it alright. Maybe I should visit again soon. Look out for the post. 

Cooking: Roast Pork and Potatoes

Another thing to cross of the list of things to make these holidays. A recipe from Jamie Oliver's book. Roast rosemary potatoes. As for the roast pork, it was on special at safeway. I'm not sure y but the skin was almost impossible to score, used a serrated knife, a ceramic knife and a cleaver  However I did manage to score my thumb =.=" knives are sharp.

So sad, the crackling didn't work and the meat was a bit dry. Also I didn't make a sauce. I think I might avoid making roast pork for a while.

Potatoes weren't too bad. Just not golden and crispy enough. However I didn't have time to leave them in for any longer because I had tutoring soon. Herbs were from the garden.