Roasting pork with honey. It slides off and burns in the bottom of the pan.?!
It happened again today. I stopped it half way through, scrapped the black stuff off and continued. I cooked one and a half pounds of pork for 25 mins at 240 C then put on some mustard and honey on and then 45 mins at 170 C.
How should I be doing it?
Answers: Every time I put honey on roast pork it slides off into the pan, goes black and gives off a bit of smoke. I say it's caramelised but the wife says it's burnt (about the black stuff in the bottom of the pan... the meat's fine apart from some bits at the bottom of the roast, which has the blacken'd honey on it).
It happened again today. I stopped it half way through, scrapped the black stuff off and continued. I cooked one and a half pounds of pork for 25 mins at 240 C then put on some mustard and honey on and then 45 mins at 170 C.
How should I be doing it?
you can either try....
Adding the honey on the joint/chops by brush about 3/4 of the way through
or
wrap the meat in foil, add the honey fold the top of the foil over the top like and envelope and then towards the end open the foil up to allow the honey to dry out a bit.
Try not to cook it for too long this is what causes it to caramelise, also make extra honey and mustard and heat it slowly in a pan so it dont burn and drizzle it over the top when u serve up the meat.
Best of luck
First you cook the pork the way you like THEN you take it out and brush on the honey all over THEN put it back in the oven at 400 degrees for about 10-15 min.
it probably burned to the bottom of the pan because it was too dry, not enough liquid on the bottom. try using like a cup of apple or pineapple juice to cook it in, that should help and will also keep the roast nice and moist! good luck!
Instead of honey use a paste made up of brown sugar, dry powdered mustard mixed with a bit of water and spread it on the pork.
Save the honey for the last 15-20 minutes of cooking time, then baste your roast.
If you like, you can do a dry rub using any number of the different types of sugar, granulated maple syrup or granulated honey (hard to find) and spices. This will prevent the burning.
Put the roast on a rack, and then put a small amount of water in the pan. That will keep the drippings from burning...and allow your roast to get browned all the way around.
Honey burns. Don't put it on until the last 15-20 minutes. Try putting your roasting pan on an AirBake baking sheet. It keeps the bottom of the pan from getting too hot. Keeps the bottoms of cookies and brown and serve rolls from burning, too. The way my mom cooked we always called the "black and serve rolls".
You need to find a recipe that has a marinade with honey in it. The honey by itself, once heated, liquifies and rolls off. A marinade would prevent that and the burning.
Don't brush the honey on until later in the cooking process. And do put a piece of aluminum foil under the roast.
Slow cook the pork with a pan of water under it at the bottom of the oven. Keep the pork covered until it is tender, turn the heat up....and put your glaze on......and bake 15 minutes and you will be happy.
Your oven may be too hot. Roast the pork for 15 minutes @ 240C, remove pork from oven, and baste with the honey sauce. Reduce oven temperature to 175 degrees C, and continue roasting pork 45 minutes, basting occasionally with the honey sauce, to an internal temperature of 70 degrees C.
You can boil the honey with water to make it more runny.
The reason why it burns is because ts too liquidy. But by adding water it will still runn off but wont burn as much.