Roast Pork & Crackling

14/09/2012 21:50

A Sunday Roast that is so easy to cook and tastes so good!

1.5kg  pork loin, on the bone, skin scored
1 tbsp olive oil
1 tbsp sea salt

Take your joint out of the fridge and allow it to warm up for at least 30 minutes before cooking. Pre- heat the oven 230C/450F/ Gas Mark 8 and make sure it has reached the desired temperature before you start cooking.

Place the pork into a large roasting tin.

For the best crackling ~ make sure the skin is very dry before you cook it. Dab it with clean paper kitchen towels until it is dry. Then score the skin before roasting.
Use a very sharp kitchen knife, taking care not to go through to the flesh– this allows the fat from underneath to bubble up, crisping the skin as it does so. Drizzle the oil over the pork, sprinkle with salt and rub evenly into the fat of the pork. Don't baste the pork, or the crackling won't be crisp.

Pop the prepared pork into the oven to roast for  30 minutes, then turn the temperature down to 190C/375F/Gas Mark 5 and roast for 30 minutes per 450g, plus an extra 30 minutes.

 To test if the pork is cooked, insert a flat knife or skewer into the thickest part of the meat, then take it out and press the surface hard with the side of the knife or skewer and watch what colour the juices are that run out. There should be no traces of pink left in the juices. Clear juices indicate that the pork is cooked.

Take the pork out of the oven and loosely wrap in foil to keep the meat warm. Allow the meat to rest for 20 to 30 minutes.
Tip ~ to carve the pork loin, remove the crackling and snip with scissors into shards. Carve the pork across the grain, thinly downwards towards the bones.

For Gravy

Drain away most of the fat from the roasting tin, and put the tin on the hob. Stir in 4 tsp plain flour, then slowly add 500ml of chicken stock, bubble until the gravy has thickened. Season to taste. Strain the gravy into a pouring  jug and serve with the roast pork.

Makes a wonderful side dish to roast meats.

8 Red onion, peeled and bottoms sliced flat
2 tbsp olive oil
bunch fresh thyme

Preheat the oven 200C/Gas 6
In a pan of salted water, add the onions and bring to the boil, simmer for 10 minutes, just until they soften slightly. Remove with a slotted spoon and place them into a roasting tin, cut-side down. Drizzle over the olive oil and sprinkle over the thyme leaves. Add a pinch of sea salt and freshly ground black pepper.
Pop into the oven and cook until beginning to turn golden- about 30 minutes.


2 bramley apples (or simliar cooking apples)peeled & cored
Juice of 1 lemon
 2tbsp caster sugar
15g butter
4 tbsp apple juice

Chop the apples into small pieces and put into a pan with all the other ingredients , except the butter.
Bring to the boil, then turn down the heat and simmer for 10-15 minutes until the apples have 'fallen' into the liquid. Remove from the heat and stir through the butter, serve as soon as the butter has melted.


Heat 1 tbsp olive oil in a frying pan and gently fry 2 tsp caraway seeds. Add 1 small savoy cabbage, shredded, along with 2 tbsp water. Cover and cook for 2-3 minutes, then remove the lid and continue to cook for a further minute. Add 40g butter to the pan and season to taste with sea salt & black pepper.


These looks and taste great with a roast dinner

8 medium potatoes
3 tbsp melted butter
2 tbsp parmesan, grated
1 tbsp fine white breadcrumbs

Pre-heat the oven gas 4/180C/
Slice the potatoes widthways along their length, but don't cut all the way through. Brush with butter, season and bake for 45mins. Mix together the breadcrumbs and parmesan cheese, and season with black pepper. Brush the potatoes again with more butter and sprinkle over the crumb mix. Pop into the oven and bake for a further 15 minutes.

Blackberry Crumble Served with lashings of Custard