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Raidis Estate

Raidis Estate
 
16 September 2019 | Raidis Estate, Raidis Recipes | Raidis Estate

The perfect Pork Roast

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Snap, crack, pop. Who doesn’t love the sound, the smell and the taste of a delicious pork roast, loaded with crackling?

 

It is the one thing that is sure to bring the family to the dinner table fast! But getting the perfect crackle can be a challenge, it often starts with finding the right cut of pork and the way you prepare and cook it.

 

Here is a recipe that is sure to get the mouth-watering.

 

What you’ll need:

 

2.25kg loin of pork, bottom bone removed, top bone left in.

1 small onion, peeled

1 tbsp plain flour

275ml dry 

275ml of Vegetable stock

Sea salt and freshly ground black pepper

 

 

Method:

 

Pre-heat the oven to 240C

 

While the oven is preheating, score the skin of the pork. It will be scored already, but it's always best to add a few more lines. To do this, you can use the point of a very sharp paring knife.

 

Now place the pork in a tin, skin-side up, halve the onion and wedge the two pieces in slightly underneath the meat. Take about 1 tablespoon of crushed salt crystals and sprinkle it evenly over the skin, pressing it in as much as you can.

 

Place the pork on a high shelf in the oven and roast it for 25 minutes. Turn the heat down to 190C, and calculate the total cooking time, allowing 35 minutes to the pound, then deduct the initial 25 minutes cooking time. In this case, it would be a further 2½ hours.

 

There's no need to baste pork as there is enough fat to keep the meat moist. The way to tell if the meat is cooked is to insert a skewer in the thickest part, and the juices that run out should be clear without any trace of pinkness.

 

Once cooked, remove it from the oven and give it at least 30 minutes resting time before carving.

 

The onion will probably be black and charred, which gives the gravy a lovely rich colour. Leave the onion in, then place the roasting tin over direct heat, turned to low, sprinkle in the flour and quickly work it into the juices with a wooden spoon.

 

Turn the heat up to medium and gradually add the cider and the stock, this time using a balloon whisk until it comes up to a simmering point and you have a smooth, rich gravy. Taste and season with salt and pepper, then discard the onion and pour the gravy into a warmed serving jug. Serve the pork carved in slices, giving everyone some crackling.

 

And enjoy with your favourite wine.

 

 

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