The Christmas season can be a chance to plate up one-off showstoppers and give your diners a delicious reason to brag about that mouth-watering menu you have, no matter what the occasion is.
It's easy to defeault to your classic Christmas menu year-on-year, but old recipes can become boring. To combat this, Executive Chef Mark Bayliss from UFS Australia has shared two of his best-in-class recipes for pork. If you don't have this on your regular menu, this will surely add excitement this year!
1. The ultimate pork crackling - Get a little porky
If you're planning on preparing roast pork this Christmas, then you simply can't afford to miss this perfectly crispy crackling recipe. It's the secret to a (literally) crackling Christmas
Step 1: Pour boiling water over the pork to encourage the rind to shrink away from the fat. Drain the water and then place the pork in the fridge for 24 hours to dry out.
Step 2: Once ready to cook, add a generous amount of oil and salt the pork skin, making sure it is evenly coated in both.
Step 3: Put your pork in the oven at 220oc for 20 minutes, to allow the crackling to puff up, then reduce the heat to 170oc and roast for a further 1 hour 30 minutes.
Step 4: Enjoy crispy crackling and succulent pork along with a delicious sauce, such as balsamic jus or creamy mustard sauce.
2. Sticky Glazed Ham - Glaze and score
If you're after something more traditional, Christmas isn't Christmas without a beautiful sticky glazed ham.
Follow Chef Mark Baylis' top 3 tips to creating the ultimate sticky, glazed Christmas ham, the Australian way!
Step 1: Remove the skin by running your finger between the skin and the fat, and then pulling the skin off to reveal the fat underneath.
Step 2: In order to achieve the classic glazed, scored look, gently push down with the knife to cut through the fat in straight lines, changing direction to create the diamond-effect.
Step 3: Add water to a bain marie underneath the roasting trivet. This helps keep the ham moist during cooking.
Step 5: Add your ham to the oven for 20-25 minutes at 170oc, making sure you top up your glaze halfway through the cooking process.
Step 6: Serve the succulent ham with accompaniments of your choice to wow your diners.
Pork isn't just for the holiday season though and the good news is these recipes can be adapted to your restaurant's needs. A perfectly balanced sweet and salty gravy, for example, is the perfect complement to any roast. Try our Balsamic Hunters Gravy for a year-round take on the famous Christmas dinner!