Succulent roast pork with golden cracking that snaps, accompanied by homemade apple sauce and crispy roast potatoes.
- 2 kg roughly boned shoulder of pork, scored with a Stanley knife, boned and rolled
- salt and freshly ground black pepper, freshly milled
- Pre-heat the oven to 200c 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.
- Remove the skin with a long-bladed knife making sure that most of the fat is left on.
- 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 tenderise.
- 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.
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