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roast pork with crackling and gravy

Roast Pork with Crackling and Gravy

This is a really easy recipe, and it makes a delicious meal for the whole family. Actually you get about 8 servings out of this recipe, so you can use the leftovers to make sandwiches or other meals. You will need a pork loin with the top bone left in, along with onion, flour, stock, cider, and seasonings. Although the pork will probably already be scored, it is worth scoring some more lines in it, using a sharp knife. Then you can get more salt in between the lines and the salt is what turns the fat into crackling (according to some, the best part of the dish!) You can then add the onions and roast the pork.

Turn the temperature down after a while, and cook it for another couple of hours. When the pork is done, there will be no pinkness inside and the juices run clear. The crackling with be golden brown and crispy. Let the pork rest for half an hour while you make the gravy and prepare any side dishes you want to have, perhaps mashed potatoes and some vegetables, for a typical British roast dinner or ‘Sunday roast’ as it is known.

You might be wondering why the recipe does not tell you to baste the pork as it cooks, and the reason is there is enough fat in there to keep the meat moist during cooking, so you do not need to add more. We are cooking the onions under the pork so they turn dark brown. Use them to add flavour and colour to your gravy. This makes a filling and delicious dinner for the whole family and you will find the recipe very simple to follow. Continue reading

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Christine Szalay-Kudra

Hi, my name is Christine and I would like to welcome you to TeaTime Recipes. Tea has always been a favourite of mine and I adore the tradition of serving this wonderful beverage with all kinds of little snacks both sweet and savoury. Read More

Christine

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