Roast pork with crackling

Name: Roast pork with crackling
Total time: 2 h
Cuisine: British
Ingredients: 2kg pork loin joint, skin on and scored; 2 tbsp olive oil; 2 tbsp sea salt; 1 tsp ground black pepper; 2 onions, thickly sliced; 1 tbsp plain flour; 300ml chicken stock

A pork loin roasted with a dry, crisp crackling and a juicy middle. Scoring and drying the skin are the secret.

Nut free

Time2 hr
LevelMedium
Costabout £2.33 a head
Oven240°C (220°C fan)

6 servings

Ingredients

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2 kgpork loin jointskin on and scored
2 tbspolive oil
2 tbspsea salt
1 tspground black pepper
2onionsthickly sliced
1 tbspplain flour
300 mlchicken stock

Method

1
The day before, dry the pork skin with kitchen paper and leave it uncovered in the fridge overnight.
2
Heat the oven to 240°C (220°C fan). Rub the skin with the oil and salt, working it into the scores. Season the meat with pepper.
3
Lay the onions in a roasting tin and sit the pork on top. Roast for 25 minutes until the skin starts to bubble.
25 min
4
Turn the oven down to 180°C (160°C fan) and roast for a further 1 hr 15, until the juices run clear.
75 min
5
Lift the pork onto a board and rest for 20 minutes. If the crackling is not crisp, slice it off and grill for 3 minutes.
20 min
6
Stir the flour into the juices and onions in the tin over a medium heat, then add the stock. Simmer for 5 minutes and strain.
5 min
7
Carve the pork, break the crackling into pieces and serve with the gravy.

Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.