Busy mum and food lover Rejina Sabur-Cross demonstrates how to cook the ultimate roast pork and have enough leftovers to make two more delicious dishes.
In this episode of the Ultimate Roast Guide, Rejina is cooking with a Pork shoulder joint weighing about 2 kilos. This should feed a family of four, with enough leftovers to prepare family meals on Monday and Tuesday.
Preparation:
Take your pork out of the fridge about 30 mins before roasting to bring it up to room temperature.
Rejina’s tips for achieving the perfect crackling are a very hot oven and a completely dry rind.
If your meat hasn’t been prepped for you, carefully score long lines across the fat with a sharp knife.
For a traditional pork roast, brush on a thick layer of oil, sprinkle with sea salt and rub in some chopped apple and sage.
Alternatively you can give your pork a Chinese twist, using a mix of sugar, five spice, soy and ginger.
Cooking:
Pre-heat your oven to 220 degrees Celsius or gas mark 7.
Cooking time for pork is usually calculated at 30 mins per 500 grams plus 30 mins.
After 30 minutes, turn the oven down to 190 degrees for a lovely even cook.
This one will be ready in 2 hours 20 mins: you can tell when it’s cooked if the juices run clear.
Once thoroughly cooked, let the pork rest for 20 mins under a foil tent. This will give you time to make a delicious pork gravy.
Gravy:
Place your roasting tray on the hob and spoon off any excess fat.
Add table spoon of flour and stir well to bring out all the flavour captured in the tray.
Add stock, you can add wine if you like, and there you have a delicious pork gravy.
Carving:
Take your rested pork and remove the crackling from the meat with a carving knife.
Carve nice thick slices and serve with gravy and a crunchy apple sauce.
Leftovers:
Cool your leftover meat to room temperature and wrap in foil. These should last up to two days in the fridge.
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Looks chewy, rubbery.
This is why I'm vegetarian. Grosse as F.
As a Dane – and everyone knows we eat alot of pork – please let me correct you… You do not want to carve down into the meat at all to get that crispy crackling. You don't need that oil on the skin/crackling for a crispy crackling…. Ensure yes! that the skin/crackling is dry. Rub salt all over the skin/crackling and ensure there is salt in each of those scores. Slow roasting first, then for the last 5-10 mins turn up the heat. And almost _most important _ of all…ensure the skin/crackling has no dips in it. Ensure it has a light curve in both directions (use either tin foil or some potatos under the roast).
Here's another free tip…leave the crackling on the roast, and carved the slices with the crackling on the slice.
will get a pork shoulder for Christmas meal, can't use such extreme heat but it will be delicious, sweet potatoes and white potatoes baked and other veg ????
only possible with a stove vented to the outside, looks divine and I'm drooling
cracklin video this like
Pork isn't always the first choice for a Sunday roast.
I'll take things said by Jewish and Muslim people for 500 Alex.
The recipe is just super! Thank you very much!
failed miserably on the crackle.
I'm American, can't relate to metric . Don't want to convert weights, temps . Sorry way it is
Can someone please tell me the end, I keep falling asleep ????
I love your accent!
Who rolled that pork!!! Sloppy
She’s so pretty that I missed the recipe entirely.. back for a second watch ????
Hello Rejina. we turn on the top or bottom heat of the oven?
Are you attempting a Nigella without the thinly disguised sexual innuendo here? Fine recipe and thanks for the method …..but I suspect you have been watching Nigella
Why are tv ads dominated by black people in a totally disproportionate amount. The UK is 80%white !
I love Rejina but I would love to see Steph Mcgovern do an advert for Sainsbury’s too x
2kg for a family of four? I feel ashamed…
I poopy my pant
Some of us are not comfortable with pork meat in the diet. It's not halal. It should be a private choice, not boosted on the Internet.
Love your accent.