Roast pork and crackling with potato wedges

Recipe from: 7/1/2006 12:00:00 AM

Ingredients 8
Servings 6
Time 20

Ingredients

  • 8
    potatoes, peeled and cut into thick wedges
  • 60
    ml
    sunflower oil
  • 1.20
    kg
    to 1,6kg roasting joint of porkwith skin
  • 2
    medium onions, cut into wedges
  • 45
    ml
    cake flour
  • 325
    ml
    chicken or vegetable stock
  • 125
    ml
    apple juice
  • 30
    ml
    dark soya sauce
 

Method

90
 
Place the potatoes into a saucepan and add a little water. Bring to the boil,then reduce the heat and simmer for 10 minutes. Drain well. Pour 45ml sunflower oil onto a baking tray. Place the tray in the oven and leave for five minutes until the oil is hot. Add the potato wedges, toss them in the oil and return to the oven. In the meantime, score the skin of the pork with a sharp knife, cutting about halfway through the fat. Sprinkle liberally with salt and freshly ground black pepper. Pour the remaining oil into a roasting tray and add the pork. Place the onions around the meat.

Place in the oven with the potato wedges. Roast for 30 minutes, then reduce the heat to 190 degrees and cook for a further 35 to 45 minutes until the pork is well done. Turn the potatoes twice during cooking and remove them from the oven once they are crisp. If the crackling isn't crisp at the end of the cooking time,place the pork under a hot grill just until the crackling is bubbling and crisp. Remove the roast and onions from the roasting tin and set aside to rest.

Drain the pork fat from the roasting tin, leaving about 15ml. Place the tin onto the stove and stir in the flour. Stir over a medium heat until the flour browns, then stir in the stock, apple juice and soya sauce. Simmer for 10 minutes, then strain and serve with the pork, onions and potato wedges. Place the potatoes into a saucepan and add a little water. Bring to the boil,then reduce the heat and simmer for 10 minutes. Drain well. Pour 45ml sunflower oil onto a baking tray.

Place the tray in the oven and leave for five minutes until the oil is hot. Add the potato wedges, toss them in the oil and return to the oven. In the meantime, score the skin of the pork with a sharp knife, cutting about halfway through the fat. Sprinkle liberally with salt and freshly ground black pepper. Pour the remaining oil into a roasting tray and add the pork. Place the onions around the meat. Place in the oven with the potato wedges.

Roast for 30 minutes, then reduce the heat to 190 degrees and cook for a further 35 to 45 minutes until the pork is well done. Turn the potatoes twice during cooking and remove them from the oven once they are crisp. If the crackling isn't crisp at the end of the cooking time, place the pork under a hot grill just until the crackling is bubbling and crisp. Remove the roast and onions from the roasting tin and set aside to rest. Drain the pork fat from the roasting tin, leaving about 15ml. Place the tin onto the stove and stir in the flour. Stir over a medium heat until the flour browns, then stir in the stock, apple juice and soya sauce. Simmer for 10 minutes, then strain and serve with the pork, onions and potato wedges.

 

Read more on: roast  |  pork
 

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