Emperor meat with a fine skin crispy as chips is our favorite Sunday roast on cold days. This is a very simple, almost minimalistic recipe – no marinade, meat aging or sauce.
DIFFICULTY: EASY
PREPARATION TIME: 2-2½ hours
SERVINGS: 5- 6 persons
INGREDIENTS:
- 2 kg of nicely streaked emperor meat with skin (in a piece, uncut)
- 2 kg of potatoes
- salt
- oil or grease
PREPARATION:
- 1. Wash the meat and dry it with a kitchen towel. Cut the skin with a sharp knife – first into longitudinal and then into transverse strips about 2 cm wide. The depth of the cut should be such that only the skin and fat under it are cut, but not the meat.
- 2. Cover a large baking sheet with baking paper, then place the meat on it. Rub a handful of salt into the meat, making sure to rub the salt into all the cuts in the skin. Pour over 2-3 tablespoons of olive or ordinary oil, or put pork fat on the meat, then rub it well into the skin and meat. Cover with baking paper, seal well on all sides and put in the oven at 180 degrees Celsius.
- 3. After baking for 1.5 hours, peel the potatoes, cut them into quarters and cook them in boiling salted water for 15 minutes.
- 4. After 2 hours of roasting the meat, remove the pan from the oven. Drain the half-boiled potatoes and spread them around the meat in the baking dish, then return the baking dish to the oven still covered with baking paper. Raise the oven temperature to 250 degrees Celsius.
- 5. Now comes the most delicate part of the preparation – the skin should be fried so that it becomes completely crispy, brittle under the tooth like chips, without burning. Therefore, constantly control the color of the skin: you need to catch the exact moment when you need to take the meat out of the oven, which will depend on many factors such as, for example, the quality and age of the meat, the amount of moisture in the potatoes, the power of the oven… The basic instructions are as follows: after 15 minutes at 250 degrees Celsius, take out the pan with the meat. It’s almost done, but the skin should become completely crispy. Pour a glass of cold water over the skin and return the meat to the oven. After 5-15 minutes, according to your own estimation, take out the protvan. If the skin needs a little more finishing, put it back in the oven, but very carefully. The skin is already cooked, and it is only a moment away from being burnt. When you have decided that the roasting is finished, put the meat on a plate to the side, to cool down a little and leave it, and put the pan with the potatoes back to roast until the end, for another 10-15 minutes, as long as it takes for it to brown nicely and acquire color .
- 6. Take the potatoes out of the oven, then cut the meat that has already relaxed into crosswise slices, according to the grooves on the browned skin. Serve hot with a fresh green salad seasoned with garlic, oil and vinegar.
Hope you like this recipe, enjoy!
Foodster 