Roast Pork and Gravy
Always wanted to try your hand at a pork roast? Then give this recipe on how to cook a great pork roast and gravy a go.
Ingredients
- 2 teaspoons fresh rosemary
- 1 cup stock
- 3 kilograms butchery pork roast leg bone in
- 2 tablespoons flour
- 3 teaspoons olive oil
- 2 teaspoons salt
- 2 teaspoons fresh rosemary
- 1 cup stock
- 3 kilograms butchery pork roast leg bone in
- 2 tablespoons flour
- 3 teaspoons olive oil
- 2 teaspoons salt
- Step 1 of 8Preheat the oven to 200°C.
- Step 2 of 8Wipe the meat with paper towels. Using a very sharp knife, make diagonal scores in the skin 5–10mm apart and 3mm deep.
- Step 3 of 8Put the meat in a roasting pan and rub the olive oil, salt and rosemary over the whole leg.
- Step 4 of 8Place the pork in the centre of the oven and cook for 30 minutes until the skin starts to crisp, then reduce the oven temperature to 180°C.
- Step 5 of 8Every 30 minutes, baste the pork with the fat from the bottom of the roasting pan.
- Step 6 of 8Allow 20 minutes cooking time per 500g. Remove from the oven once the crackling is well blistered and bubbled, and the juices run clear when the meat is pierced with a thin knife.
- Step 7 of 8Allow the meat to rest in a warm place for 10-15 minutes before carving. Serve with apple sauce, gravy and seasonal vegetables.
- Step 8 of 8Gravy: Drain excess fat from the roasting tin. Put the roasting tin directly over a low heat, sprinkle in the flour and mix into a thick paste. Slowly add 1 cup of stock, stir continuously to avoid any lumps, the gravy will thicken as it comes back up to the boil. Season to taste and strain the mixture into a jug.
Method
- Step 1 of 8Preheat the oven to 200°C.
- Step 2 of 8Wipe the meat with paper towels. Using a very sharp knife, make diagonal scores in the skin 5–10mm apart and 3mm deep.
- Step 3 of 8Put the meat in a roasting pan and rub the olive oil, salt and rosemary over the whole leg.
- Step 4 of 8Place the pork in the centre of the oven and cook for 30 minutes until the skin starts to crisp, then reduce the oven temperature to 180°C.
- Step 5 of 8Every 30 minutes, baste the pork with the fat from the bottom of the roasting pan.
- Step 6 of 8Allow 20 minutes cooking time per 500g. Remove from the oven once the crackling is well blistered and bubbled, and the juices run clear when the meat is pierced with a thin knife.
- Step 7 of 8Allow the meat to rest in a warm place for 10-15 minutes before carving. Serve with apple sauce, gravy and seasonal vegetables.
- Step 8 of 8Gravy: Drain excess fat from the roasting tin. Put the roasting tin directly over a low heat, sprinkle in the flour and mix into a thick paste. Slowly add 1 cup of stock, stir continuously to avoid any lumps, the gravy will thicken as it comes back up to the boil. Season to taste and strain the mixture into a jug.
Method
- Step 1 of 8Preheat the oven to 200°C.
- Step 2 of 8Wipe the meat with paper towels. Using a very sharp knife, make diagonal scores in the skin 5–10mm apart and 3mm deep.
- Step 3 of 8Put the meat in a roasting pan and rub the olive oil, salt and rosemary over the whole leg.
- Step 4 of 8Place the pork in the centre of the oven and cook for 30 minutes until the skin starts to crisp, then reduce the oven temperature to 180°C.
- Step 5 of 8Every 30 minutes, baste the pork with the fat from the bottom of the roasting pan.
- Step 6 of 8Allow 20 minutes cooking time per 500g. Remove from the oven once the crackling is well blistered and bubbled, and the juices run clear when the meat is pierced with a thin knife.
- Step 7 of 8Allow the meat to rest in a warm place for 10-15 minutes before carving. Serve with apple sauce, gravy and seasonal vegetables.
- Step 8 of 8Gravy: Drain excess fat from the roasting tin. Put the roasting tin directly over a low heat, sprinkle in the flour and mix into a thick paste. Slowly add 1 cup of stock, stir continuously to avoid any lumps, the gravy will thicken as it comes back up to the boil. Season to taste and strain the mixture into a jug.