SMALL PORK ROAST RECIPE RECIPES

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ROAST PORK WITH CRACKLING RECIPE - BBC GOOD FOOD



Roast pork with crackling recipe - BBC Good Food image

This classic roast pork recipe with lots of delicious crackling is great for Sunday lunch with the family. Top with our tasty apple & cider gravy

Provided by Barney Desmazery

Categories     Dinner, Main course

Total Time 2 hours 30 minutes

Yield 6

Number Of Ingredients 11

1.8kg piece of rolled and tied pork loin with the skin scored
2 garlic cloves, sliced into thin slivers
small bunch rosemary, broken into small sprigs
3 bay leaves, torn
1 onion, roughly chopped
1 large carrot, chopped
1 Bramley apple, peeled, quartered, cored and roughly sliced
1 tbsp sunflower oil
2 tbsp plain flour
100ml good quality cider
500ml vegetable or chicken stock

Steps:

  • If you have time, rub salt in the pork skin 2 hours before cooking and leave it uncovered in the fridge. Heat the oven to 230C/210C fan/gas 8. Turn the pork rind-side down and with a small knife make about 6 deep incisions along the meat. Poke a sliver of garlic, a piece of rosemary and bay in each incision and turn the pork the right way up. If you didn’t salt the pork earlier salt the skin now.
  • Mix the carrot, onion and apple and scatter along the middle of a shallow roasting tray to make a bed for the pork to sit on. Sit the pork on the vegetables and rub the skin with the oil. Place the pork in the oven and leave for 15 mins then turn the heat down to 180C/160C fan/gas 4 and continue to roast for 1hr 30 mins. If after this time you don’t have brilliant crackling turn the heat up again and check every 5 mins until the skin has crackled.
  • Remove the pork from the roasting tray to a board to rest and pour off all but about 2 tbsp of fat from the tray. If your tray is robust enough to go on the heat then do so, if not scrape the contents into a shallow saucepan and place on the heat. Stir the flour in with the veg and cook until you have a mushy, dark amber paste then splash in the cider and bubble down to a thick paste again. Pour in the stock and simmer everything for 8-10 mins until you have thickened gravy. Strain the sauce into another saucepan pushing as much puréed apple as you can through the sieve. Simmer again and season to taste.
  • Carve the pork loin with crackling attached into slices using a serrated knife and serve with your favourite vegetables and the apple and cider gravy.

Nutrition Facts : Calories 562 calories, FatContent 32.8 grams fat, SaturatedFatContent 11.3 grams saturated fat, CarbohydrateContent 11 grams carbohydrates, SugarContent 5.1 grams sugar, FiberContent 2 grams fiber, ProteinContent 52.6 grams protein, SodiumContent 0.5 milligram of sodium

POT ROAST PORK | PORK RECIPES | JAMIE OLIVER RECIPES



Pot Roast Pork | Pork Recipes | Jamie Oliver Recipes image

Cooking the cut this way keeps it beautifully juicy and soft – the way a pork pot roast should be

Total Time 1 hours 25 minutes

Yield 8

Number Of Ingredients 12

olive oil
2 medium red onions peeled and sliced
2 cloves garlic peeled and sliced
1.5 kg higher-welfare loin of pork boned, skinned, rolled and tied
sea salt
freshly ground black pepper
1 small bunch fresh thyme leaves picked
2 knobs butter
6 figs quartered
2 wineglasses Marsala
275 ml organic chicken stock
3 heaped tablespoons crème fraîche optional

Steps:

    1. This method of cooking pork stops it drying out and keeps it juicy and soft. You also end up with a wonderful rich sticky sauce!
    2. Preheat your oven to 200ºC/400ºF/gas 6. Heat an appropriately sized casserole-type pan, add a lug of olive oil and sweat the onions and garlic gently until soft. Roll the pork in the seasoning and thyme leaves. Push the onions to one side of the pan, add a knob of butter and brown the pork lightly all over.
    3. Stir the quartered figs into the onions, pour one glass of Marsala over the meat and drop in the rest of the butter. Tear a piece of greaseproof paper big enough to cover the pork comfortably, scrunch it up with your hands and run it under the cold tap. Unravel it and tuck it in the pot over the pork, figs and onions. This will help the pork steam as well as roast and keep it really moist and juicy.
    4. Place in the hot oven. After 20 minutes, lift off the paper, turn the pork in the juices and add the other glass of Marsala. Replace the paper and cook for 30 to 40 minutes more. Check the pork is cooked, remove to a plate and allow it to rest for 15 minutes before slicing.
    5. While the meat is resting, finish the sauce by skimming any fat off the top, adding the chicken stock and simmering for 10 minutes. Check the seasoning and add the crème fraîche if using. Slice the pork as thinly as you want and serve with the delicious sauce.

Nutrition Facts : Calories 575 calories, FatContent 41.0 g fat, SaturatedFatContent 15.7 g saturated fat, ProteinContent 31.5 g protein, CarbohydrateContent 7.6 g carbohydrate, SugarContent 5.8 g sugar, SodiumContent 0 g salt, FiberContent 0 g fibre

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