What better way to complete your weekend than with a roast dinner. This pork cooking method promises perfect crackling and delicious moist pork. I also include my favourite way to make the best tasting mash potatoes.
Leg joint of pork, weighing approx 1kg
6 large potatoes
2 knobs of butter
Salt & Pepper
1 medium onion
1 tbsp plain flour
splash of milk
dash of mustard
Firstly, leave your pork out of the fridge to reach room temperature for about an hour or so and preheat your oven as hot as it will go – usually 240c.
To prepare your pork, if it isn’t already scored, cut the fat in lines with a very sharp knife being careful not to cut the string.
Liberally grind plenty of sea salt and some black pepper onto the scored fat and rub in well.
Quarter an onion and cut a carrot into large chunks to use as a bed for the pork.
Now lay your pork on top of the veg in a roasting tin.
When the oven has reached optimum temperature, place the pork in, uncovered, and time it for 30 minutes. This allows the fat to blister and crisp up.
After the 30 minutes reduce the oven temperature to 180 C, cover the pork with foil and cook for a further 2 hours. At this point, prick the potatoes with a sharp knife and put in the oven with the pork.
Remove just the potatoes after about 1.5 hours, cut them in half and scoop out the middles, pushing it through a sieve. When all the potatoes are sieved, add a splash of milk, a knob of butter, salt, pepper, a little grated cheese and a dash of mustard (cheese and mustard optional). Mix vigorously with a fork until all the ingredients are well blended. Prepare and cook your other optional vegetables.
When the pork has done its further 2 hours cooking remove it and leave to rest.
To make your gravy prepare 350ml stock. Remove the pork, carrot and onion from the tin. pour the a little boiling water into the tin and scrape off the remnants of the pork from the tin. Add this to the stock.
Melt a knob of butter in a saucepan, taking care not to burn it. add a tbsp of plain flour and whisk, cooking for a minute, this prevents the gravy from tasting floury. Now pour the stock into the butter/flour mix, whisking constantly until this thickens.
Slice your pork and serve with the mash, gravy and your chosen vegetables.