The perfect weekend roast with crispy crackling...
- 1kg loin pork with 4 bones the skin attached for the crackling
- Salt and pepper
- 4 tablespoons olive oil
- 2 large red onions, peeled and cut into quarters
- For the gravy: 1 tablespoon of plain flour
- 500ml stock
- Ask the butcher to score the skin on the loin of pork otherwise use a sharp knife to score the skin into thin strips.
- Dry the skin of the pork and rub in 2 tablespoons of the olive oil and sprinkle on 1 teaspoon of salt.
- Put the pork into a roasting tin with the skin side up.
- Roast at 230ºC conventional oven (centre shelf), 220ºC fan oven, gas mark 8 for 25 minutes then reduce the heat to 180ºC conventional oven, 170ºC fan oven, gas mark 5 and roast for a further 15 minutes.
- Add the remaining oil to the roasting tin and add the red onions turning in the oil to coat.
- Continue to roast for 45 minutes.
- Remove the pork and onions from the tin to a serving plate. Remove the crackling and cut into strips, keep warm without covering to maintain the crispness. Wrap the pork in foil to keep it warm.
- Spoon most of the fat out of the roasting tin and add the flour to the tin and scrape up all the meat juices from the base of the pan. Cook over a low heat before gradually adding the stock to reach the consistency you like.
- Pour the gravy through a sieve into a pan, check the seasoning and allow to simmer gently while you carve the pork.
- After the pork has rested for 20 minutes, cut the meat away from the bone and cut between each bone to serve.