Roast Pork Dinner + tips for the BEST crackling!


We love a good roast dinner in our house
and today I’m making a roast pork dinner and I’ll share with you my tips for the
best crackling. Welcome back to our kitchen where we
show you how to make delicious family friendly recipes. Roast pork dinner with
homemade apple sauce, gravy and crispy crackling is the best! I’ve got my oven
preheated to 170 C or 325 F and now we’re going to prepare the pork joint. I’ve got a two point two kilo or four point eight pound rolled boneless
shoulder I’m going to take off any butcher string that the joint came with.
you want to score the fat in diagonal lines quite deeply but not so far as to
cut into the meat itself cutting the skin in this way into these little diamonds
means you’ll get really even crispy little bites of crackling. Now turn the
pork over and then we’re going to mix together two minced cloves of garlic
with a teaspoon each of fresh thyme and fresh parsley and a little pinch of
black pepper as well. And spread it on the inside of the pork making sure you
get any looks and crannies. Now roll the pork joint back up and
secure with three to four pieces of butcher string. And then we want to rub a
tablespoon of fine grain sea salt all over the skin. Place on a wire rack over a roasting tin
and roast in the oven for two hours and 30 minutes. So while the pork is in the
oven we’re going to make some homemade apple sauce, I always need to make a
massive batch of this because Gracey and Chris just absolutely devour it. We’re
going to use either six small cooking apples or four large cooking apples and
we’ll peel them and chop them into small chunks. Place the apple chunks into a
saucepan and toss with the juice of half a lemon to stop those apples from
browning. Then we sprinkle over four tablespoons
of castor or superfine sugar and place the pan over a low heat. Place the lid on
the pan and cook for 20 to 25 minutes stirring every five minutes until the
apples break down and turn it to a thick sauce. Once the pork has reached the end
of the two-hour 30-minute cooking time remove it from the oven and turn the
oven up to 220 C or 425 F. Now we’re going to make
the gravy, transfer the juices from the roasting tin into a saucepan making sure
that you scrape up any of the crispy bits as you go you might need to swill
it with a little bit of water just to help you scrape down some of those
crispy bits but make sure you don’t leave any because that’s where all the
flavor is. Once you’ve transferred the meat juices
place the pork on the wire rack back in the roasting tin again place the pork
back in the oven at that high temperature for 20 to 25 minutes and
that will allow the skin to really crisp up, keep a close eye on it though to make
sure the skin doesn’t burn. Whilst that crackling is crisping up in the oven
we’re going to make the gravy and we’ve already got the meat juices in the pan
and if you find this a big layer of fat on top you can just spoon some of it off
with a metal spoon, then we crumble three chicken stock cubes into the pan, stir
together while pouring in hot vegetable water about three cups or 720 mil. Bring
to the boil and lightly season with salt and pepper. I’ve made a cornstarch slurry
with two tablespoons of corn flour or cornstarch and five tablespoons of cold
water and we’re just going to stir that into the gravy using a whisk until we
get a lovely velvety smooth consistency. Remove the pork from the oven and allow
it to rest for about 10 minutes before serving. Just listen to this crackling. [Crunchy sounds] And there you go that’s my roast pork dinner with ultimate crispy crackling,
rich pork gravy and homemade applesauce. I’m also serving mine with crispy roast
potatoes and some steamed veg, a definite family favourite. [Music plays] [Crunching] Oh my god thats soo tasty! mmmmm mmmmmm, I make good crackling!

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