I’ve mentioned this so many times, but we’re both massive fans of the classic Sunday Roast in this household. In my point of view, what’s not to love?! A cosy and comforting meal to finish off the weekend, something it would almost be wrong to enjoy without a glass or two of wine. Plus you get all sorts of yummy leftovers to use up throughout the week. We find cooking a roast on a Sunday will give us enough meat for at least two additional dinners, if not three.
And whilst chicken is our go-to roast, we do like to mix it up a bit. I’ve already blogged about both our brisket and lamb roasts (a few years ago, so excuse the photo quality!) but today it’s the turn of Roast Pork. I would say it’s my least favourite as I find it particularly easy to dry out, and I’ve had some pretty bad versions of the dish in the past. Thankfully I’ve managed to perfect our way of cooking it, though I’m still finding the perfect crackling is a bit hit and miss…
- 2.5 kg joint pork shoulder with crackling, skin scored
- 1 tsp sea salt
- Vegetables for the base of the roasting tin, we usually use 2 onions, 2 sticks of celery, 2 carrots and an apple, all thickly sliced
- 3 whole cloves of garlic, still in their skins
- 2 tbsp plain flour
- Splash of cider or white wine (or apple juice)
- 500ml chicken stock
- 1 pinch caster sugar
Pop the vegetables in a roasting tin and toss with a little oil and some salt/pepper. You could always add some herbs – sage is excellent with pork. Wipe the skin of the pork dry using kitchen towel, and rub the salt into the scored skin. Weigh the joint and calculate the cooking time allowing 30 minutes per 500g, plus an extra 30 minutes. Set the joint on the vegetables vegetables and roast for 30 minutes at 200C. Reduce the temperature to 170°C and continue cooking for the remaining calculated roasting time. Once cooked, remove from the oven and let rest for at least 15 minutes, covered in foil to keep warm.
While the pork is resting, make the gravy. Spoon any excess fat out of the roasting tin then place it on the hob, keeping the vegetables in the tray. Sprinkle over the flour and cook, stirring, for a few minute. Add the cider, wine or apple juice and sugar, and let it boil away, stirring and scraping all the delicious meaty residues from the bottom of the tin. Add in the stock, bring to the boil and simmer for around 5 minutes until smooth. Make sure you bash the apple slices and garlic cloves so they release their flavours. Finally, strain the gravy through a sieve, discard the vegetables.
Serve the pork and gravy together with potatoes (I find mash is the best with pork – roasties are a little too greasy for this dish) and lots of vegetables. There’s something about pork and cabbage which I always love!
Are you a roast dinner fan? What’s your go-to roast?