Roast pork with crackling

Recipe from: 9/1/2005 12:00:00 AM
Roast pork

Ingredients 7
Servings 6
Time 00:30

Ingredients

  • 2.25
    kg
    loin of pork - with skin and on the bone
  • 1
    small onion - cut in half
  • 15
    ml
    salt
  • 15
    ml
    flour
  • 250
    ml
    Chardonnay
  • 250
    ml
    vegetable stock
  • 10
    ml
    salt and freshly ground black pepper
 

Method

02:00
 
Preheat the oven to 240°C. Score the skin of the pork loin, sprinkle salt evenly over the skin and rub in. Wedge halves of the onion slightly under the joint, place on a baking tray and put on a high shelf in the oven for 25 minutes.

Reduce the oven temperature to 190°C and cook for a further 2½ hours. When the meat is cooked, remove the pork from the tray and skim off the fat from the juices. Place the tray with the juices over a low heat on the stove top and stir in the flour.

Using a whisk, gradually whisk in the wine and stock alternately. Whisk until simmering. Season and pour into a jug to serve with the pork, the crackling, apple sauce, garlic mash and assorted veggies.
 

Read more on: roast  |  pork
 

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