1054
Meat Recipes | Roast Pork
July 18th, 2009SERVES 4
1.35 kg | 3 lb loin of pork, with skin intact
oil
salt
To serve
1 small bunch of watercress
apple sauce (see page 130)
For the gravy
2 teaspoons plain flour
290 ml | ½ pint brown stock (see page 102)
- Preheat the over to 220°C | 425°F | as mark 7.
- Score the rind (crackling skin) with a sharp knife in cuts about 5 mm | ¼ in apart, cutting through the skin but not right through the fat.
- Brush the skin with oil and sprinkle with salt to help give a crisp crackling.
- Place the pork in a roasting pan and roast for 25 minutes per 450 g | 1 lb plus 25 minutes.
- Once the pork is cooked, turn off the oven, put the pork on a serving dish and replace it in the oven, leaving the door ajar if it is still very hot.
- Tip all but 2 tablespoons of the fat from the roasting pan, reserving as much of the meat juices as possible.
- Add the flour and stir over the heat until well browned.
- Remove from the heat, and the stock and mix well with a wire whisk or wooden spoon. Return it the heat and bring slowly to the boil, whisking all the time. Simmer for a few minutes until the gravy is shiny. Season to taste with salt and pepper. Strain into a warmed gravy-boat.
- Garnish the pork with watercress and serve with the gravy and apple sauce.
NOTE: If the crackling is not crisp by the time the pork is done remove the crackling in one piece and return to the oven.
wine: MEDUIM RED
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Excerpt from Leiths Cookery Bible
[Leith, P., and Waldegrave, C., (2003), Leiths Cookery Bible, 3rd edition, Bloomburys, UK]


