Roast pork and crackling
Every Sunday we have a roast dinner, even in the summer, but just replace vegetables and gravy for salad and dressings!
What I love about roasts, is that as they’re cooking, the house smells amazing and makes me feel so hungry. When when I see the crackling really crispy, this is even better, I absolutely love the crunch you get, though I tend to eat this before I have my dinner!
What goes well alongside this pork?
I love to serve my pork with really crispy roast potatoes, green vegetables, thick gravy and yorkshire puddings. I’m not a great lover of apple sauce, which is what’s traditional with pork, so I like to add some mint sauce to my dinner.
Top Tip:
I hear a lot that it takes all day to cook a roast, as long as you prepare it, then work backwards on your timings it shouldn’t take all day!
Roast pork and crackling
Ingredients
- roasting pork join with crackling
- vegetable oil
- salt
- handful of fresh sage leaves
- 2 onions, peeled and thickly sliced
Instructions
- Preheat the oven to 220ºC / Gas 7.
- Remove the pork from the packaging and pat dry with kitchen roll. If the pork skin isn't scored, with a sharp knife score across the pork skin.
- Place the sliced onion and sage leaves on the bottom of a roasting tin. Place the pork on top.
- Rub oil and salt all over the crackling. Place the pork in the oven and cook for 30mins. Then reduce the heat to 180ºc/Gas 4 and cook for the remaining time according to the size of your roasting joint. (As a guide medium – 25mins per 450g, plus 20mins, if you prefer your pork well done, then 30mins per 450g, plus 20mins)
- When cooked, remove from the oven and leave to rest for around 15mins, covered loosely in foil. When ready to carve, take off the crackling and slice.