There is nothing nicer on a cool evening than a succulent pork roast and crispy crackling; it does something for the senses!
– 2.3 kg – 2.5 kg loin, shoulder or leg of pork
– 1 small onion, peeled and cut into quarters
– 15 ml – 20 ml coarse salt crystals
30 ml – 40 ml olive oil
-40 ml cake flour and/or 40 ml gravy granules
– 500 ml chicken or vegetable stock
– Sea salt and freshly-ground black pepper
1 – Preheat the oven to 180ºC/160ºC fan/ Gas mark 4.
2 – While the oven is preheating, score the skin of the pork. Use the point of a very sharp paring knife, or Stanley knife. Score the skin all over into thin strips, bringing the blade of the knife about halfway through the fat beneath the skin.
3- Place the pork on a rack in a roasting tin, skin-side up; place onion pieces underneath the meat.
4 – Pour 750 ml boiling water over the pork in the roasting pan.
5 – Rub salt crystals evenly over the skin, rubbing them in as much as possible. Pour over a little olive oil and rub into the skin.
6 – Place the pork on a high shelf in the oven and roast for 30 – 35 minutes per 500 g. For the weight of meat given in the recipe, this will take approximately 2½ hours. During the last 30 minutes, turn the oven temperature up to 220ºC/200ºC fan/ Gas mark 7, in order to crisp up the crackling.
7 – Test whether the meat is cooked by inserting a skewer into the thickest part; the juices that run out should be absolutely clear, without any trace of pink.
8- When the pork is cooked, remove it from the oven, and give it at least 20 – 30 minutes resting time before carving.
9 – Tip the roasting pan, and spoon off all the fat, leaving only the juices.
10 – Leave the onion in the juices, then place the roasting pan over direct heat, turned to low; sprinkle in the flour and/or gravy granules and quickly work it into the juices with a whisk or a spoon.
11 – Turn the heat up to medium, and gradually add the chicken or vegetable stock; whisk until it comes up to simmering point, and you have smooth, rich gravy.
12- Taste, and season with salt and pepper; strain and discard the onion; pour the gravy into a warmed serving jug.
13 – Carve the pork into slices; divide up the crackling into 8 portions.
• Slow-cook the pork or lamb roast for approximately 5 – 6 hours at 140ºC/ 120ºC fan/ Gas mark 1. You will be
able to pull the pork or lamb away from the bone with two forks. This is known as pulled pork or lamb,
and is super in salads, or as part of a buffet meal.
• As with chicken, leftover pork may be used up in wraps, sandwiches, salads, added to stir-fry mixes; or as cold meat slices, served with pickles – a great way to finish off a roast!