Busy mum and food lover Rejina Sabur-Cross demonstrates how to cook the ultimate roast pork.
Try this recipe with our special for the week: Borrowdale - Certified Free Range - Pork Leg Mini Roast.
- Take your pork out of the fridge about 30 mins before roasting to bring it up to room temperature.
- Rejina's tips for achieving the perfect crackling are a very hot oven and a completely dry rind.
- If your meat hasn't been prepped for you, carefully score long lines across the fat with a sharp knife.
- For a traditional pork roast, brush on a thick layer of oil, sprinkle with sea salt and rub in some chopped apple and sage.
- Alternatively you can give your pork a Chinese twist, using a mix of sugar, five spice, soy and ginger.
- Pre-heat your oven to 220 degrees Celsius or gas mark 7.
- Cooking time for pork is usually calculated at 30 mins per 500 grams plus 30 mins.
- After 30 minutes, turn the oven down to 190 degrees for a lovely even cook.
- This one will be ready in 2 hours 20 mins: you can tell when it's cooked if the juices run clear.
- Once thoroughly cooked, let the pork rest for 20 mins under a foil tent. This will give you time to make a delicious pork gravy.
- Place your roasting tray on the hob and spoon off any excess fat.
- Add table spoon of flour and stir well to bring out all the flavour captured in the tray.
- Add stock, you can add wine if you like, and there you have a delicious pork gravy.
- Take your rested pork and remove the crackling from the meat with a carving knife.
- Carve nice thick slices and serve with gravy and a crunchy apple sauce.