Pork Roast with Couenne or Quenne (Crackle Skin of Pork)2006-10-29
- Course: Main Dishes
- Yield : 8
- Servings : 8
- Prep Time : 30m
- Cook Time : 4:0 h
- Ready In : 4:30 h
- Add to Recipe Box
Often times you buy a pork roast and there is a large amount of thick pork skin and you wonder if you can cook it as good as your mother or grandmother did. If ever you have tasted this delight, you know what I mean. If you have not tasted it, this is the time. The skin will have a crackling texture and a melt on your tongue flavor.
CajunLady Marie submitted this recipe in memory of her Mom. She added - This recipe was copied by my mom from Mercedes Vidrine’s column in the Opelousas LA Daily World many years ago. One reader commented to cut slits in the skin of the roast.
- 1 (6 to 7 lbs) pork ham roast with skin (quenne)
- red pepper, black pepper, salt, garlic powder and onion powder (see note)
- 1/4 cup flour (see note)
Preheat oven to 325 degrees. Remove roast from refrigerator about 30 minutes before cooking. Wipe thoroughly with a damp cloth or damp paper toweling.
In a small bowl, mix together the seasonings and rub the seasoning mix on all sides of the roast & in all crevices.
Take about 1/4 cup flour and pat it over all the roast, including the skin (quenne).
Put roast in a thick pot, skin side up. Cook uncovered at 325 degrees for 4 hours. DO NOT BASTE, as this will make the skin soft rather than crackling' good.
Remove from the oven. Place roast on a platter & place on the stove top.
Add 1/4 cup water to drippings and heat for a few minutes. Serve gravy over steamed rice.
As an option cut slits in the meaty part of the roast and stuff the roast with a mixture of grated onion, bell pepper, salt, black pepper and vinegar. Do not stuff the skin. Follow cooking instructions.