Roast Pork : Such A Classic Sunday Dish

Yes, Sunday once more and many families may be sitting down eating a family Sunday Dinner. Will you have beef, or lamb or chicken or perhaps pork? Some families may enjoy a Roast on another day of the week - a mid-week roast can be most welcome!

However, if you should be looking for an ideal Classic Roast, then this lovely pork recipe may be just what you are looking for...

Classic roast pork, follow this easy roast pork recipe for crispy crackling and a juicy gravy to complete your Sunday (or any day) lunch

Ingredients:

Serves Four + left overs
2.5 kg joint pork shoulder with crackling, skin scored
1 tsp sea salt
1 tbsp plain flour
400 ml medium cider
Pinch of caster sugar

Method:
1. Preheat the oven to 190°C, fan 170°C, gas 5. Carefully wipe the skin of the pork dry, using kitchen paper, and rub the salt into the scored skin.
2. Weigh the joint and calculate the cooking time allowing 30 minutes per 500g, plus an extra 30 minutes. Set the joint on a rack over a roasting tin put in the oven and roast for 30 minutes. Reduce the temperature to 170°C, fan 150°C, gas 3, and continue cooking for the remaining calculated roasting time. Once cooked, remove from the oven and let rest for at least 15 minutes, covered in foil to keep warm.
3. While the pork is resting, make the gravy. Spoon any excess fat out of the roasting tin then place it on the hob. Sprinkle over the flour and cook, stirring, for 1 minute. Add the cider or vegetable stock and sugar, and bring to the boil, stirring and scraping all the delicious meaty residues from the bottom of the tin. Let the liquid bubble for a minute or so, then strain and serve with the pork – remove the crackling first to make carving easier.

Cook’s tip: moisture is the enemy of crunchy crackling, so keep the skin completely dry. Resist the temptation to oil the skin first – simply rub in a teaspoon of coarse salt – and don’t baste it during roasting

Each serving provides:
2.2g carbohydrate 0.1g fibre 60.6g protein

You can see original recipe idea here

Now I wonder what your choice of vegetables may be to accompany this lovely roast? 

How about some broccoli? 

or cauliflower cheese

or green beans

or buttery mashed swede

Of course you may prefer a different choice?

All the best Jan