[VIDEO] How to Cook the Ultimate Pork Roast

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.

Preparation:
- 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.

Cooking:
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.

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.

Carving:
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.

 


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