Description
This Roast Pork with Seriously Good Crackling recipe features a succulent rolled boneless pork shoulder joint seasoned with garlic, thyme, parsley, sea salt, and black pepper. It is roasted to perfection to achieve crispy crackling and served with a rich, flavorful gravy made from the meat juices, chicken stock cubes, and vegetable stock. This classic and comforting dish is perfect for a hearty family meal or special occasion.
Ingredients
Scale
Roast Pork
- 2.2 – 2.5 kgs (4.8 – 5.5 lbs) rolled boneless pork shoulder joint
- 2 cloves garlic, minced
- 1 tsp fresh thyme leaves or 1/2 tsp dried thyme
- 1 tbsp fresh parsley, finely chopped or 1/2 tsp dried parsley
- 1/4 tsp black pepper
- 1 tbsp sea salt
Gravy
- Meat juices from your roasted pork
- 3 chicken stock cubes, crumbled
- 720 ml (3 cups) hot vegetable stock from boiled/steamed vegetables and potatoes
- 1/4 tsp salt
- 1/4 tsp black pepper
- 1/4 tsp gravy browning (optional)
- 2 tbsp cornflour (cornstarch)
- 5 tbsp cold water
Instructions
- Prepare the Pork: Preheat your oven to the appropriate roasting temperature (usually around 180°C or 350°F). Score the skin of the rolled pork shoulder firmly with a sharp knife to help the crackling form. Rub the minced garlic, thyme, parsley, black pepper, and sea salt evenly all over the pork, making sure to work the salt into the scored skin to aid in crisping.
- Roast the Pork: Place the pork shoulder on a roasting rack inside a roasting pan. Roast in the preheated oven for about 2.5 to 3 hours, or until the internal temperature reaches 75°C (165°F) and the skin is crisp and golden brown. Baste the pork occasionally with the drippings to keep it moist and enhance flavor.
- Rest the Meat: Once cooked, remove the pork from the oven and transfer to a carving board. Tent loosely with foil and allow to rest for 15-20 minutes to redistribute the juices before carving.
- Make the Gravy: Pour the meat juices from the roasting pan into a saucepan, discard any large bits of fat but keep some drippings for flavor. Add the crumbled chicken stock cubes and hot vegetable stock to the pan. Stir in salt, black pepper, and gravy browning if using. Bring the mixture to a gentle boil.
- Thicken the Gravy: In a small bowl, mix the cornflour with cold water to form a smooth slurry. Gradually whisk this slurry into the boiling gravy stock. Continue stirring until the gravy thickens to your desired consistency. Adjust seasoning if necessary.
- Serve: Carve the rested pork shoulder and serve with the hot gravy and your choice of sides like roasted vegetables or potatoes.
Notes
- For best crackling, make sure the pork skin is dry before rubbing with salt and seasoning.
- Scoring the skin deeply without cutting into the meat helps achieve crispy crackling.
- Use a roasting rack to allow air to circulate and fat to drip away, promoting even cooking and crisp crackling.
- Resting the meat after roasting is crucial to keep it juicy and tender.
- Gravy browning is optional and can enhance the color and flavor of the gravy.
- Vegetable stock from boiled vegetables adds depth to the gravy, but chicken stock cubes provide additional savory flavor.
Keywords: roast pork, pork shoulder, crispy crackling, homemade gravy, British roast, Sunday roast