Ahhh roast pork. Nothing like it. Smells amazing, tastes amazing, is amazing. The crackling crackles so well you'll probably want to wear headphones.
Ingredients
Method
For the pork - ask the butcher to score the skin and cut off the rib but tie it back on so the flavour from the bone comes out when you cook it. Rub in plenty of butter (using a piece of greaseproof paper) and then smother with salt - do not worry this is to get the crackling to crackle!
Put in a preheated oven tray with a slug of olive oil and cook at the top of a hot (200 degree) oven for 25 mins PER 450g.
For the potatoes - peel and cut into 4. Par boil until soft but not squidgy - this should take about 15 mins in boiling salted water. Drain but keep about 250 ml of the potato water to make the gravy later. Put the potatoes around the pork when there is 1 hour to go. Sprinkle salt over the potatoes and turn them after half an hour so they brown on each side. The reason why we par boil the potatoes is so that they have a nice crispy golden outside rather than a tough one.
For the gravy - when you take out the meat, pour the saved potato water into the tin and boil. Add a little red wine (if in the mood) and season to taste.
For the stuffing and red cabbage - follow the instructions on the pack!
Serve with apple sauce.
- Rolled rib of pork
- 2 or 3 potatoes each
- Paxo stuffing
- Microwave red cabbage
- Apple sauce
Method
For the pork - ask the butcher to score the skin and cut off the rib but tie it back on so the flavour from the bone comes out when you cook it. Rub in plenty of butter (using a piece of greaseproof paper) and then smother with salt - do not worry this is to get the crackling to crackle!
Put in a preheated oven tray with a slug of olive oil and cook at the top of a hot (200 degree) oven for 25 mins PER 450g.
For the potatoes - peel and cut into 4. Par boil until soft but not squidgy - this should take about 15 mins in boiling salted water. Drain but keep about 250 ml of the potato water to make the gravy later. Put the potatoes around the pork when there is 1 hour to go. Sprinkle salt over the potatoes and turn them after half an hour so they brown on each side. The reason why we par boil the potatoes is so that they have a nice crispy golden outside rather than a tough one.
For the gravy - when you take out the meat, pour the saved potato water into the tin and boil. Add a little red wine (if in the mood) and season to taste.
For the stuffing and red cabbage - follow the instructions on the pack!
Serve with apple sauce.
RSS Feed
