Easy Roast Pork with Crackling and Gravy
Pork Leg or Shoulder (bone in or boneless, rolled or flat)
Optional Garlic and/or Rosemary
For the gravy:
Approx 1 tbsp plain flour
Salt and pepper
Pre-heat an oven to 220 celsius and boil some water in a kettle.
Score the skin and fat of the pork down to the flesh - nice bite size pieces! Pour a small amount of the boiling water over the skin and fat, this will open up the cuts and make better crackling.
Rub oil into the skin, get right in to the cuts. Sprinkle the skin with a generous amount of salt and rub this in too.
Cut the onion in half and place in the bottom of a roasting dish. Add several whole cloves of garlic to the dish also.
Place the pork on top of the onion so as much pork as possible is above the surface of the roasting dish. Have the skin side facing up if possible.
Place in the hot oven for 25 minutes.
Reduce the oven temperature to 170 degrees and cook for a further 25 minutes per 500 grams of meat. When cooked, remove from the oven, cover and leave to rest.
To make the gravy remove the meat from the roasting dish and drain most of the fat (leave about a tablespoon). Put the roasting dish over a low heat on the hob.
Add a small amount of flour and scrape up any solids from the surface of the dish. Add more flour and keep scraping until you the dish is reasonably clean and you have a consistent gravy paste. Slowly add hot water and stir until the gravy is the desired thickness. Add salt and pepper to taste.
Pairs Well With
A cheap meat that tastes amazing when roasted properly... and it's so easy to roast properly!
Put some potato or kumara around the roast for the last 30 minutes if you want roasties with it (when the meat is done remove it from the tray to rest and put the veg back in the oven while the pork rests).