Roast pork

Roast pork

By
From
Leiths How to Cook
Serves
4
Photographer
Peter Cassidy

Ingredients

Quantity Ingredient
1.5-1.8kg loin of pork, skin on, (with or without bone)
1 tablespoon olive oil
2 teaspoons plain flour
300ml Brown chicken and veal stock
salt
freshly ground black pepper
Apple sauce, to serve

Method

  1. Heat the oven to 220ºC. Weigh the pork and calculate the cooking time as 25 minutes per 450 g, plus 20 minutes.
  2. Using a very sharp knife, score the pork skin in cuts about 5 mm apart, taking care to cut only through the skin and not the fat. Brush the skin with the olive oil and sprinkle with salt. Rub the salt into the scoring, which will help to create good crackling. Season the non-skin sides with salt and pepper.
  3. Put the meat skin side up in a roasting tin, just big enough to hold it comfortably, and roast in the oven for 20 minutes. Lower the oven setting to 190°C.
  4. Check to see if the meat is cooked 30 minutes before the end of the cooking time. Insert a skewer through to its thickest part and hold it in for 10 seconds. Remove the skewer and place against your inner wrist; it should feel hot. Check the crackling too. If the skin has not crackled properly, lift the meat onto a board and, using a large knife, carefully cut off the skin with a 3 mm layer of fat beneath it. Return the meat to the roasting tin and transfer to the middle shelf of the oven for further cooking, if necessary. Lightly salt the fat side of the skin and place on a lipped baking sheet on the top shelf of the oven to allow the skin to crackle more. The salt helps to render the fat more quickly and encourages it to crisp up.
  5. Transfer the cooked pork to a board over a tray to catch the juices and leave to rest in a warm place for 15–20 minutes while you make the gravy.
  6. To make the gravy, pour the fat and juices from the roasting tin into a bowl and let them separate; adding a splash of cold water helps this. Skim off the fat and return 2 teaspoons of it to the roasting tin. Add the flour and stir over the heat until the flour has browned a little, loosening any sediment on the bottom of the pan. Add the roasting juices and up to 300 ml stock, and stir over the heat until simmering. Simmer for 2–3 minutes, then taste. If it seems too weak, simmer to reduce it still further and season to taste with salt and pepper. The juices released from the meat while it is resting can also be added, or poured over the carved meat.
  7. Carve the pork into slices 3–4 mm thick and serve with the gravy and apple sauce.
Tags:
Leiths School of food and wine
cookery course
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