Roast Pork with SERIOUSLY GOOD Crackling

By Kitchen Sanctuary · 150 min

Ingredients

Instructions

1. Preheat the oven to 170°C (325°F, fan).
2. Lay the pork skin-side up on a tray and cut deep diagonal lines through the fat, without cutting into the meat.
3. Turn the pork over. Mix the garlic, thyme, parsley and black pepper, and spread over the meat and into the grooves.
4. Turn the pork skin-side up again, roll it back up and tie it with 3-4 pieces of butcher's string.
5. Rub the sea salt all over the skin.
6. Place the pork on a wire rack over a roasting tin and roast for 2 hours 30 minutes.
7. Remove the pork and raise the oven to 220°C (425°F, fan).
8. Pour the meat juices into a saucepan, scraping up crispy bits from the tin (swill with a little water if needed). Dry the tin, and return the pork to the rack over it.
9. Roast the pork for 20 to 25 minutes, turning it a couple of times so the skin crisps, watching that it does not burn.
10. Meanwhile, heat the meat juices in the saucepan. Add the crumbled stock cubes and stir in the 720 ml hot vegetable stock.
11. Bring to the boil and lightly season with salt and pepper.
12. Whisk in the cornflour mixed with 5 tbsp cold water until thickened. Stir in gravy browning if using, let it bubble, then turn off the heat.
13. Rest the pork for 10 minutes.
14. Add any juices from the rested meat to the gravy, reheat, and adjust the seasoning with salt and pepper.
15. Serve the pork with the gravy.

Summarized from Kitchen Sanctuary's video. Watch it for the details.

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