The Weekend

So…we didn’t make it to the bloody Temple of the Winds. It rained a bit and we used it as an excuse not to go out. I cooked roast pork with crackling, my special white wine gravy, caramelised carrots and sautéed potatoes…with crème brulée for puds. Like, the opposite of a long healthy walk?

Perfect Pork with yummmmy crackling and super gravy:

  1. Score through the fat about half way to the meat with a verrrry sharp knife
  2. Use a hair dryer – yes a HAIR DRYER – on the fat to make it as dry as possible
  3. Rub the fat with lots of sea salt
  4. Stick bits of garlic and rosemary in the scores
  5. Place the pork on two wedges of onion in a baking tray. These will collect the juice and make a great base for the gravy. Also add garlic cloves, small bits of carrot etc for stock. As these burn, they will provide the deep flavour and colour you want for your gravy
  6. Shove in the oven for about 25 minutes on MAX heat
  7. Turn down the oven to about 200C and cook for 35 minutes/lb
  8. Remove the pork from the oven and allow to rest for 15/20 minutes
  9. Place the juices in the tray over a low heat and work in a tablespoon of plain flour
  10. De-glaze the pan with white wine to taste
  11. Mash everything up real good to squeeze out all the flavour
  12. Add vegetable stock to the consistency you desire
  13. Run through a seive, pushing down hard on all the onion etc
  14. Cut the pork into inch thick slices with a SHARP carving knife and pour gravy all over
Perfect Piggy

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