Roast Pork with Crackling and Gravy

IMG_6202First off, I’d like to apologize for some of the horrendous photos that have managed to make their way onto my blog in this post. My kitchen doesn’t have ideal lighting so to get decent shots, I usually take my photographs while there is still some sun streaming through the window. Unfortunately by the time the roast had finished cooking the sun was long gone. To aggravate the situation, a bulb in my kitchen had blown and I didn’t have a replacement. The result is flash burned food photos :(. Somehow, I also managed to completely forget to photograph the final product of the gravy. It just wasn’t my day.

That all being said, I have come to love the traditional roast. For feeding a crowd, a roast is a relatively easy meal to make. All the prep happens hours before the actual meal which leaves you with time to set the table, get dressed, and generally make yourself into the perfect host/hostess. People also love roasts! It’s a meal that you wouldn’t typically make yourself and it has great presentation factor. Bringing a big hunk of hot, juicy meat to a table will always be met with appreciation. I particularly like roasts because they are incredibly variable. All you have to do is switch up a few of the side dishes and it becomes a totally different meal.

I know the pictures are horrible, but this roast is good (especially the crackling)! Give it a go!

IMG_6108Serves 8

  • 2.5 kg (5.5 lbs) boneless pork leg joint
  • 2 onions
  • 1 apple
  • salt
  • pepper
  • 1 tbsp flour
  • splash cider or rum (I’m using spiced rum this time because I have no cider)
  • 1 cube chicken or pork stock dissolved in a cup of water

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  1. Preheat your oven to 475F (240C).
  2. Take the pork out of it’s wrapping.
  3. Pat the pork dry with paper towel. You need the top layer of fat to be really dry so it will crisp up in the oven and make delicious crackling.
  4. Using a really sharp knife or a stanley/exacto knife, score the fat into strips. You want to cut half way through the fat layer.
  5. Generously salt the fat and rub it in. Again, this gets rid of water and will help make crunchy crackling.
  6. Cut the onions and apple in half (don’t bother peeling) and place in the centre of a large roasting tin.
  7. Set the pork joint on top of the veggies.
  8. Place in the oven as close to the top as possible and roast at 475F (240C) for 25 minutes.
  9. Turn the heat down to 375F (190C) and roast for another 35 minutes per pound. In this case, that’s 3 hours.
  10. Remove the roast from the oven.
  11. Transfer the pork to a large plate with a lip to catch any juices.
  12. Cover the pork with aluminum foil and a tea towel.
  13. Leave the roast to rest for at least half an hour.
  14. While the pork is resting, make the gravy.
  15. Spoon off as much fat as you can from the roasting tin.
  16. Place the tin over medium high heat on the stove.
  17. Sprinkle the four over the juices.
  18. Use a whisk to stir the flour into the juices and to scrape up any bits that have gotten stuck to the bottom of the roasting tin.
  19. After about a minute of cooking the flour into the juices, pour in the alcohol.
  20. As the alcohol bubbles away, scrape the bottom of the tin to bring up and bits that are stuck. This is de-glazing the pan and will add lots of flavour.
  21. When there’s not much liquid left, pour in the stock.
  22. Whisk everything together and continue stirring until the gravy reaches a consistency you like.
  23. Strain the gravy into a gravy boat. ┬áIf you’re messy like me, strain it into a measuring cup and then pour it into your serving dish of choice.
  24. Take the tea towel and aluminum foil off the roast.
  25. Cut off any butcher’s string.
  26. Use the blunt side of a carving knife to break off the crackling.
  27. Carve the roast and serve with the gravy giving everyone a nice piece of crackling.
  28. Enjoy :)
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