1
Nov
CLASSIC ROAST PORK
You will need:
1.6kg Loin of Blue Pig Pork
40g of butter or olive oil for brushing
Salt
Preheat the oven to 180C or Gas Mark 4
Make sure the pork skin is scored all over – its hard to over do it
Rub the skin with the butter or brush with olive oil
Sprinkle with salt to taste ( you can be quite generous )
Roast for 2 hours
After the cooking time transfer the meat to plate or board and let it rest while you make your gravy. Pour off the fat from the roasting tin. Make sure you save it for roasting potatoes another time. Then make your gravy by adding a liquid of your choice to the tin. Good choices are stock, wine or mothers favourite - water from cooking vegetables. Stir to catch all the sticky bits and boil. Some chefs would tell you to strain it at this point but the sticky bits are good! You can thicken it with a little slaked cornflour if you wish.
Good additions:
Herbs in with the roast, especially Rosemary
Apple sauce
Sage and onion stuffing