The Best Way To Roast Pork

Who loves a nice Sunday roast? I know I love them and now that its getting colder we can have them more often. Yay! So here is our recipe for the best roasted pork and I know this is bias but it was so delicious. We had my parents over for Sunday lunch and they left our house with nice full bellies and later told us that they were in food comas for the rest of the evening!

What you'll need:

1 pork joint around 4kg

2 tbsp olive oil

Salt

1 onion, cut into wedges

1 tbsp of mixed herbs (Fresh if you'd prefer)

500 ml chicken stock

25g cornflour 

1. Heat the oven to 220C/ 200C fan/ gas 7. Score the skin of the pork and rub with olive oil and sea salt.

2. Put the pork, onion and herbs in large roasting pan. Roast for 30 minutes, then take the roasting tray out of the oven, add the stock, cover with foil. Return to the oven and turn the heat to 150C/ 130C fan/ gas 2. 

3. After 4 hours, remove the foil, turn the oven back up again to 220C/ 200C fan/ gas 7 and roast for another 30 minutes. 

4. Take the pork out of the oven, remove the meat, cover and set aside to rest. Drain the cooking liquid, pouring off any excess fat. 

To make the best tasting pork gravy first by adding the cooking liquid into a blender then blitzing.

Then pour the cooking liquid into a saucepan then heat to a simmer and depending on how you like your gravy you may need to add a little corn flour. For this take a small bowl add a tbsp. of corn flour to three tbsp. on water then add to the cooking liquid. Simmer for a few minutes. Plate up and enjoy!