Roast Loin of Pork with Golden Crackling
You're only a few hours away from tender pork roast and delicious golden crackling with this easy to follow recipe.
Ingredients
- 1 cup stock
- 1 kilograms boneless pork loin roast, skin on
- 6 cups seasonal vegetables
- 2 tablespoons plain flour
- 2 tablespoons olive oil
- 1 cup stock
- 1 kilograms boneless pork loin roast, skin on
- 6 cups seasonal vegetables
- 2 tablespoons plain flour
- 2 tablespoons olive oil
- Step 1 of 5Heat the oven to 220°C. Lightly oil a roasting tin and put it in the oven to get hot.
- Step 2 of 5To get good, crunchy crackling, you need to score the layer of skin with a very sharp knife. Score it vertically first and then horizontally, making 15 mm squares. Then season the skin of the pork with sea salt, rub in the remainder of the oil then put into your hot roasting tray and roast for 20 minutes.
- Step 3 of 5Reduce the heat to 160°C and roast for a further 30 minutes per 500g. Increase the heat to 220°C for a final 10 minutes to get a really crisp and golden crackling.
- Step 4 of 5Take the pork from the tin and rest it in a warm place for 10 minutes before carving into slices.
- Step 5 of 5Serve with your seasonal vegetables, gravy and apple sauce.Instruction tip
- Tip To make the gravy, pour off excess fat from the tin. Place over low heat, stir in flour to make a paste. Slowly whisk in 1 cup of stock to prevent lumps. Bring to a boil until thick. Season to taste, then strain into a jug.
Method
- Step 1 of 5Heat the oven to 220°C. Lightly oil a roasting tin and put it in the oven to get hot.
- Step 2 of 5To get good, crunchy crackling, you need to score the layer of skin with a very sharp knife. Score it vertically first and then horizontally, making 15 mm squares. Then season the skin of the pork with sea salt, rub in the remainder of the oil then put into your hot roasting tray and roast for 20 minutes.
- Step 3 of 5Reduce the heat to 160°C and roast for a further 30 minutes per 500g. Increase the heat to 220°C for a final 10 minutes to get a really crisp and golden crackling.
- Step 4 of 5Take the pork from the tin and rest it in a warm place for 10 minutes before carving into slices.
- Step 5 of 5Serve with your seasonal vegetables, gravy and apple sauce.Instruction tip
- Tip To make the gravy, pour off excess fat from the tin. Place over low heat, stir in flour to make a paste. Slowly whisk in 1 cup of stock to prevent lumps. Bring to a boil until thick. Season to taste, then strain into a jug.
Method
- Step 1 of 5Heat the oven to 220°C. Lightly oil a roasting tin and put it in the oven to get hot.
- Step 2 of 5To get good, crunchy crackling, you need to score the layer of skin with a very sharp knife. Score it vertically first and then horizontally, making 15 mm squares. Then season the skin of the pork with sea salt, rub in the remainder of the oil then put into your hot roasting tray and roast for 20 minutes.
- Step 3 of 5Reduce the heat to 160°C and roast for a further 30 minutes per 500g. Increase the heat to 220°C for a final 10 minutes to get a really crisp and golden crackling.
- Step 4 of 5Take the pork from the tin and rest it in a warm place for 10 minutes before carving into slices.
- Step 5 of 5Serve with your seasonal vegetables, gravy and apple sauce.Instruction tip
- Tip To make the gravy, pour off excess fat from the tin. Place over low heat, stir in flour to make a paste. Slowly whisk in 1 cup of stock to prevent lumps. Bring to a boil until thick. Season to taste, then strain into a jug.