Roast Pork with Perfect Crackling

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.

served roast pork with mash and gravy

Roast Pork with Perfect Crackling

5 from 8 votes
Recipe by Paul Steele Course: DinnerCuisine: BritishDifficulty: Medium
Servings

4

servings
Prep time

30

minutes
Cooking time

2

hours 

30

minutes
Calories

480

kcal

What better way to complete your weekend than with a roast pork dinner. This pork cooking method promises perfect crackling and delicious pork

Ingredients

  • Leg joint of pork, weighing approx 1kg

  • 6 large potatoes

  • 2 knobs of butter

  • Salt & Pepper

  • 350 ml stock

  • 3 carrots

  • 1 medium onion

  • 1 tbsp plain flour

  • splash of milk

  • dash of mustard

  • grated cheese

Directions

  • 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.

Enjoy!

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