Product Chart

PORK LOIN WITH
CRACKLING
TIP You can leave the roast whole with crackling
attached, but for crispiest results it is best to
remove crackling from roast
PREP: 5 MINUTES | PREHEAT: APPROX. 3 MINUTES | COOK: 1 HOUR 15 MINUTES
MAKES: 4 SERVINGS | PROGRAM: ROAST
DIRECTIONS
1 Remove the crackling from the top of pork,
cutting evenly to leave some fat on top of loin.
Score top of pork loin roast with sharp knife
every 2cm. Score crackling with sharp knife
every 1cm.
2 For even cooking, tie loin with butcher’s twine.
Season pork crackling and meat with salt. Place
crackling over the top of loin.
3 Ensure that the grill plate and crisping basket
are removed from pot. Select ROAST, set
temperature to 160°C and set time to 60 minutes.
Select START/STOP to begin preheating.
4 When the unit beeps to signify it has preheated,
place roast directly in pot. Pour 150ml water into
pot around pork. Close lid and cook for
50 minutes.
5 Occasionally open lid to ensure water has not
totally evaporated, adding additional water
if necessary. Water will keep pork moist and
prevent drippings from burning.
6 After 55 minutes, open lid to measure
temperature of pork. Internal temperature
of pork should read 75°C on a thermometer.
If necessary, close lid and cook for up to an
additional 5 minutes.
7 Remove roast and crackling from pot. Remove
pot from unit and clean, being sure to remove
all oil. Place clean pot back in unit and close lid.
8 Select ROAST and set temperature to 180°C
and set time to 15 minutes. When the unit beeps
to signify it has preheated, place crackling in
pot. Reserve roast on cutting board. Close lid to
begin cooking.
9 After 10 minutes, open lid and check crispiness
of crackling. If desired, close lid and cook for
up to an additional 5 minutes, until crackling is
completely crispy.
10 When cooking is complete, slice roast and
cut crackling. Serve.
INGREDIENTS
1 kg pork loin roast, tied with crackling
1 tablespoon flaked sea salt
200ml water, divided
Butcher’s twine
MAINS
PORK
25
Questions? ninjakitchen.euMains | Pork
K
24 Mains | Pork
PREP: 5 MINUTES | PREHEAT: APPROX. 8 MINUTES | COOK: 6-8 MINUTES | MAKES: 4 SERVINGS
PROGRAM: GRILL
DIRECTIONS
1 Insert grill plate in unit and close lid. Select
GRILL, set temperature to MEDIUM and set
time to 8 minutes. Select START/STOP to
begin preheating.
2 While unit is preheating, evenly brush each pork
chop with 1 teaspoon vegetable oil, then season
with salt and pepper, to taste.
3 Once the unit has beeped to signify it has
preheated, place chops on grill plate, pressing
down on them gently to increase surface contact.
Brush top side of each pork chop with barbecue
sauce and close lid.
4 After 2 minutes, use rubber-tipped tongs to flip
pork and brush liberally with barbecue sauce.
Close lid to continue cooking.
5 Repeat step 4. After 6 total minutes, open lid and
check temperature of pork for desired finish.
6 If necessary, baste pork again and cook for up to
2 additional minutes, until centermost point of
pork reaches an internal temperature of 75°C.
Juices should run clear and not be pink.
7 Allow pork to rest for 5 minutes before serving.
INGREDIENTS
4 230g boneless pork chops, 3cm thick
4 teaspoons vegetable oil, divided
Flaked sea salt, to taste
Cracked black pepper, to taste
115g barbecue sauce, warmed
TIP While pork is resting, increase grill temperature
to HIGH and grill any of the vegetables on page 44
as a side to serve with the pork
BBQ PORK CHOPS
MAINS
PORK