Garlic & herb roast pork with cider gravy
Contains pork – recipe is for non-Muslims/non-pork eaters.
Elevate your Sunday roast with this impressive pork joint that boasts crispy crackling and tender meat. Gravy made with cider is the ideal complement
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Prep:30 mins
Cook:2 hrs 10 mins
- Serves 8
- Easy
Nutrition per serving
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kcal 465
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fat 29g
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saturates 10g
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carbs 4g
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sugars 0g
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fibre 1g
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protein 45g
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salt 0.69g
Ingredients
- 2kg Morrisons British Pork Shoulder Joint , rolled and tied with the skin scored
- 4 garlic cloves , sliced into thin slivers
- small bunch of rosemary , broken into small sprigs
- small bunch of fresh thyme , roughly chopped
- 8 bay leaves , torn
- 1 onion , roughly chopped
- 1 large carrot , chopped
- 1 tbsp sunflower oil
- 2 tbsp plain flour
- 100ml good-quality cider
- 600ml chicken stock
Method
If you have time, rub salt into the Morrisons pork skin up to a day before cooking and leave uncovered in the fridge. Heat the oven to 230C/210C fan/gas 8 – this helps to ensure crispy crackling. Turn the pork rind-side down and with a small knife cut about eight deep incisions along the meat. Poke a sliver or two of garlic, a sprig of rosemary, a bit of thyme and a bay leaf into each incision and turn the pork the right way up. If you didn’t salt the pork earlier salt the skin now.
Toss the carrot and onion in a shallow roasting tray, sit the pork on top and rub the skin with the oil. Place the pork in the oven and leave for 10 mins, then turn the heat down to 180C/160C fan/gas 4 and continue to roast for 1hr 40 mins. If after this time you don’t have crisp crackling, turn the heat up again and check every 5 mins until the skin has crackled.
Lift the pork out of the roasting tray onto a board or platter to rest and pour off all but about 2 tbsp of fat from the tray. If your tray is robust enough to go on direct heat, then put it on the hob over medium heat, if not, transfer to a shallow saucepan. Stir the flour in with the veg and roasting juices and cook until you have a mushy, dark amber paste, then splash in the cider and bubble down to a thick paste again. Pour in the stock and simmer for 8-10 mins until you have thickened gravy. Strain the gravy into another saucepan, simmer again and season to taste. Use a sharp serrated knife to carve the pork and crackling into slices and serve with your favourite seasonal vegetables and the gravy on the side.
