The best crackle Eva !

1 Preheat oven to 220c. Line a tray with baking paper. Pat dry the skin of a 2kg loin of pork with paper towel, and make sure its really dry. If the pork skin is still wet, allow to dry in the fridge uncovered for a few hours. Score the skin with a small sharp knife. Not cutting all the way through to the flesh.Truss the pork with kitchen string – this can be done with one long piece of string or in small ties across the top, so the loin stays in a roll shape. Rub with 2 tablespoons of oil and sprinkle with salt & pepper. Place onto a rack on prepared tray and cook for 30 minutes till skin blisters and cracks. Reduce heat till 190c. Cook for 1 hour – 10 minutes, or till golden and crackle has popped.
Slice and serve.

Photography by @robnbel styling by me @janeecollins food and crackle by @Laura.k8 #janecollinsfoodstylist #sizzleandswirl #f52grams #feedfeed #foodporn #foodvsco #foodstyling #foodpornshare #pork #vscofood #getsomeporkonyourfork#crackle#instagod#picoftheday#food

Crispy pork neck with chilli jam and green beans
Shrimp paste is available from Asian grocery stores, or look for it in the Asian section of the supermarket.
This is a fabulous chilli paste. Make up a double batch and serve it on steamed fish, or chicken, or toss it through your favourite vegetables.

Prep 10 minutes
Serves 4
Cooking 30 minutes

½ cup peanut oil, plus extra for frying
6 long red chillies, chopped, plus extra to serve
1 large red onion, chopped
4 cloves garlic, bruised
2 tsp shrimp paste
3 cm piece of ginger, peeled and chopped
½ cup brown sugar
1/3 cup lime juice
1 Tbsp soy sauce
650g pork neck, trimmed and cubed
½ cup plain flour
1 Tbsp sesame oil
500g green beans, trimmed
2 tsp sesame seeds, toasted
Steamed rice to serve
Green onions ( the long green ones ) sliced to serve

1 Preheat oven to 180°c or 160°c Fan forced. Line an oven tray with baking paper.
2 In a frypan, add peanut oil over high heat. Fry chillies, onion, garlic, shrimp paste and ginger for 1-2 minutes till crisp. Transfer to a food processor. Process till a thick paste with sugar, juice and soy.
3 Toss pork neck in flour, shaking off excess. Heat extra peanut oil in a large saucepan or wok. Cook pork neck in batches for 3-4 minutes till crispy. Drain on paper towel.
4 Toss pork in chilli paste and transfer to tray. Bake for 10 -12 minutes till sauce is sticky, turning to coat.
5Heat frypan with sesame oil and stir fry beans for 2-3 minutes. Sprinkle with seeds. Serve pork with beans and rice, green onion and extra chilli.

Photography Scott Hawkins styling by me @janeecollins recipe woman’s day mag Australia @womansdayaus -recipe by Food to love
http://foodtolove.com.au

chicken wings ‘Annabel style’ photography by @rodders.09 styled by me #janecollinsfoodstylist food by @reddiedom #yum #food #f52life #f52grams #feedfeed #foodporn #foodblogger #foodstylist #instafood #love #chickenwings#weeknightmeals #vscofood#buzzfeedfood #beautifulcuisines #eats#starvingfoodseeker#nomnom

I wish this rolled pork belly with hasselback potatoes and maple pears was dinner ! Photography by @omidphotography htt://omid.com.au styling and food by me #janecollinsfoodstylist #sizzleandswirl link in the profile to http://janecollins.com.au click on the blog and search for pork belly with maple pears #porkbellywithmaplepears#dinnerwiththefamily #food #f52life #f52grams #feedfeed #foodblogger #foodstylist #australianpork#getsomeporkonyourfork#love #yum #nomnom #pears#bourbon#dinner#weeknightmeals

Rolled pork belly with maple and bourbon pears & hasselback potatoes
Prep time –30 minutes
Cooking time – 1 ½hrs – 1hr 40 minutes hours

2 kg pork belly
¼ cup olive oil
2 Tbsp sea salt
Cracked pepper
1 kg Desiree potatoes, roughly the same size
3 garlic cloves, crushed
2 Tbsp chopped mixed herbs – I like to use thyme and rosemary
50 g butter
½ cup maple syrup
¼ cup bourbon
4 pears, quartered, leave the skin on

1 Preheat oven to 220c. Line a tray with baking paper. Pat dry the skin of the pork with paper towel, and make sure its dry. If the pork skin is still wet, allow to dry in the fridge uncovered for a few hours. Score the skin with a small sharp knife. Not cutting all the way through to the flesh. Roll the pork belly onto itself and tie with string – this can be done with one long piece of string or in small ties across the top, so the belly stays in a roll shape. Rub with 2 tablespoons of oil and sprinkle with salt & pepper. Place onto a rack on prepared tray and cook for 30 minutes till skin blisters and cracks. Reduce heat to 190c.
2 Slice the potatoes into 3mm slices but not all the way through, leaving them in tact at the base ( you can place then beside 2 chopsticks and use this as a guide to cut to. ) Place into a baking dish, and repeat with other potatoes. Combine the remaining oil with garlic, sea salt and herbs, drizzle over the potatoes. Cook for 1 hour – 10 minutes, or till golden and soft in the centre.
3To make the maple bourbon pears, place the butter into a medium saucepan and heat over medium heat till bubbling, add maple syrup, bourbon and stir to combine. Add pears and cook for7-8 minutes till softened, but still firm. Set aside.
4 Slice pork and arrange on a platter with potatoes and maple pears.

These beauties are super easy party food . Baby Boccocini wrapped in a fresh basil leaf with sea salt , pepper and a drizzle of evvo #janecollinsfoodstylist #sizzleandswirl #sydney #sydneyeats #somethinglight#food #f52grams #feedfeed #foodporn #foodblogger #foodstylist #foodphotography #love #lunch #vscocook #vegetarian #vscosydney #instagood#basil#evvo#yumyum #nomnom #creativepeople

Dreaming about this rose meringue Mess . @barakaau seasonal fruits,whipped cream , rose meringue and ground pistachios.#janecollinsfoodstylist #sizzleandswirl #food #f52grams #foodblog #foodporn #foodstylist #feedyoursoul#foodforfoodies #insta #instafood #instagramhub #onthetable #ozharvest #nomnom #noBSfood