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Pork Roast with Quenne (Crackle Skin of Pork)Main Dishes & Casseroles
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Submitted by Cajunlady Marie
Opelousas, La
on Sunday, October 29, 2006
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| Makes: | 8 servings |
| Prep Time: | 30 minutes |
| Cook Time: | 4 hours, 0 minutes |
| Ready In: | 4 hours, 30 minutes |
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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 with such a melt on your tongue flavor. Author's Note - 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. |
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| Ingredients |
| 1 pork ham roast with skin (quenne) about 6 to 7 pounds |
red pepper, black pepper, salt, garlic powder and onio powder (see note) |
| 1/4 cup flour (see note) |
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| | | Directions | Preheat oven to 325°. 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; rub the seasoning mix on all sides of the roast & in all crevices. Take about 1/4 cup flour & pat it over all the roast, including the skin (quenne). Author note - Instead of using all of the separate seasonings, I often just use Tony Chachere's Creole seasoning.
Put roast in a thick pot, skin side up. Cook uncovered at 325° F for 4 hours. DO NOT BASTE, as this will make the skin soft rather than cracklin' good. Remove from the oven. Place roast on a platter & place the roast on the stove top. Add 1/4 cup water to drippings & heat for a few minutes. Serve gravy over steamed rice.
Demi-note--Make sure that everyone gets a taste of the quenne. Sides nice for this dish....Rice for the gravy, candied yams, dinner rolls, and green salad
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