Roast Loin Of Pork With Crispy Crackling And Cider GravyFrom misslionheart 8 years ago
- 2kg/4½lb loin of pork, boned and rolled, with skin attached, and scored several times shopping list
- vegetable oil shopping list
- flaked sea salt and freshly ground black pepper shopping list
- 3 large onions shopping list
- 1 tbsp plain flour shopping list
- 1-2 tsp coarse grain mustard shopping list
- 250ml/8fl oz cider shopping list
- 250ml/8fl oz vegetable stock shopping list
- 50-75ml/2-3fl oz double cream (optional) shopping list
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
People Who Like This Dish 10
The Cookmisslionheart Kildare, IE
The Rating4 people
We have a winner! This looks wonderful!
Markborius in Klamath Falls loved it
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 t...morekukla in Barrie, Ontario loved it
This is a great recipe! Great post - and thank you!lunasea in Orlando loved it
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