The perfect weekend roast with crispy crackling...
Ingredients
- 1kg loin pork (with 4 bones and the skin attached for crackling)
- salt and pepper
- 4 tbsp olive oil
- 2 large red onions, peeled and cut into quarters
- 1 tbsp plain flour
- 500ml stock
Serves 4
Method
- Ask your butcher to score the skin on the loin of pork (or score the skin into thin strips yourself using a sharp knife).
- Dry the skin of the pork, rub in 2 tbsp of the olive oil and sprinkle with 1 tsp salt.
- Put the pork into a roasting tin with the skin side up.
- Roast at 230°C conventional oven (centre shelf), 220°C fan oven, gas mark 8 for 25 minutes then reduce the heat to 180°C conventional oven, 170°C fan oven, gas mark 5 and roast for a further 15 minutes.
- Add the remaining oil to the roasting tin and add the red onions turning in the oil to coat.
- Continue to roast for 45 minutes.
- Remove the pork and onions from the tin to a serving plate.
- Remove the crackling and cut into strips, keep warm without covering to maintain the crispness. Wrap the pork in foil to keep it warm.
- Spoon most of the fat out of the roasting tin, add the flour to the tin and scrape up all the meat juices from the base of the pan.
- Cook over a low heat before gradually adding the stock to reach the consistency you like.
- Pour the gravy through a sieve into a pan, check the seasoning and allow to simmer gently while you carve the pork.
- After the pork has rested for 20 minutes, cut the meat away from the bone and cut between each bone to serve.