Ingredients

How to make it

  • Preheat the oven to 200C/400F/Gas 6.
  • When you're ready to cook the pork, rub a little oil over the skin and then rub in a generous amount of sea salt on top of the skin and into the score lines.
  • Cut the onions in half and sit in a roasting tray cut-side up with a trickle of oil. Place the pork on top and cook for 20 minutes before reducing the heat to 180C/350F/Gas 4 and cooking for a further 1 hour 20 minutes. There is no need to baste the pork during cooking as the skin does the job for you, keeping the meat moist as it becomes crisp.
  • When the pork is cooked, remove from the tray and sit on a plate in a warm place to rest. Remove the onions from the tray and keep warm with the pork, then pour out any excess fat. Put the tray over a medium heat and stir the flour vigorously into the meat juices. Slowly add the mustard, cider and vegetable stock and cook for about 3-4 minutes until thickened slightly. Finally add the cream, if using, and season with salt and pepper.
  • Remove the crackling from the pork and break into pieces. Thickly slice the pork and serve with the onions and gravy
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Reviews & Comments 6

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  • debra47 7 years ago
    Delicious sounding recipe!
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    " It was excellent "
    lunasea ate it and said...
    This is a great recipe! Great post - and thank you!
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  • krumkake 7 years ago
    That looks Fabulous, misslh - I am passionate about a good cut of meat, too, and this one looks perfect!
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    " It was excellent "
    kukla ate it and said...
    OH, I sat up & took a few looks at THIS one!! YUMMY!! It's getting harder and harder to get a piece of good meat over here, and one with lots of fat on it, but i have a butcher who is a sweatheart :) And, we can get Double Cream now (used to have to use 35% MF whipping cream, or mascarpone instead)...
    GREAT post, MissLH :) Thanks!
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  • rosemaryblue 7 years ago
    This is a fabulous recipe! Love pork roast, love the crackling! Thank you very much.
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    " It was excellent "
    borius ate it and said...
    We have a winner! This looks wonderful!
    Mark
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