Roast Pork with Crackling

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  • Serves: 6-8
  • Prep Time: 25 mins
  • Ready in: 2 hours, approx.
  • Difficulty: Easy
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Roast Pork with Crackling
 
Succulent roast pork with golden cracking that snaps, accompanied by homemade apple sauce and crispy roast potatoes. Ho my! I'm starting to sound like an M&S commercial, I think I might need to lie down for a minute.

Ingredients

  • 2 kg, roughly boned shoulder of pork, scored with a Stanley knife, boned and rolled
  • salt and freshly milled black pepper

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Method

  • Pre-heat the oven to 200°c gas 6.
  • Next rip off about ½ metre of silver foil and scrunch up into a bed for the pork to sit on (this is to stop the bottom of the pork frying in its own fat and juices.)
  • Season the skin well with salt and pepper
  • Pop the pork into the oven.
  • After 1 hour 30 minutes remove the pork from the oven and check the pork is cooked by inserting a skewer or thin bladed knife into the thickest part of the meat, the juices will run clear, if not then pop back in the oven for a further 15-30 minutes.
  • Next remove the skin with a long-bladed knife making sure that you keep most of the fat is left on the loin.
  • Pop the crispy skin back into the oven on a baking tray, fat side up, to crisp up further, take care, as the crackling will burn quickly.
  • Meanwhile wrap the pork well in silver foil in a warm place, to let the juices settle and the meat tenderize.
  • Place the tray on the stove and scrape off all the bits stuck to the bottom.
  • Spoon off a little of the fat, then add a little flour to soak up the remaining fat.
  • Add hot chicken or pork stock and stir well until thickened, then pour into a jug and keep warm.