How
many it serves: 2
Preparation time:Marinade over night
Category : Roast Carvery
Type: Pork
Ingredients
- 1.8 kg/3lb 15½ oz belly pork, skin on
- 4 tbsp cider vinegar
- 3 tbsp pork dripping or butter
- 8 bay leaves, crushed
- 1 whole garlic, sliced in half
- For the root vegetables
- 4 parsnips, cut into long wedges
- 400g/14¼oz carrots
- 6 whole shallots
- 3 sprigs fresh thyme
- 1 tbsp olive oil
- 55g/2oz spinach
Recipe Steps
- The night before, boil a kettle and pour the boiling water over the pork skin. This method will give you better crackling
- Next, baste the raw joint with cider vinegar; rubbing it all over to ensure the vinegar gets into the rind. Place the joint on a plate in the fridge uncovered overnight.
- Pre-heat the oven to 200C/400F/Gas 6. Spread the pork with the dripping or butter, crushed bay leaves and garlic, salt and pepper, set aside for the flavours to develop.
- Place the pork skin side up on a wire rack that fits over an empty roasting tray. Roast for our hour and then reduce the oven temperature to 180C/350F/Gas 4.
- Place the prepared vegetables into the bottom of a roasting tray; add thyme and olive oil and a glass of water.
- Remove the tray from beneath the pork and pour any fat that has gathered in the bottom of the tray over the vegetables; place the vegetables tray underneath the pork.
- Roast for a further hour, basting the vegetables with the juices from the pork in the bottom of the pan from time to time.
- Remove the pork from the wire rack and allow to rest for 15 minutes in a warm place.
- Toss the spinach leaves with the vegetables from the roasting pan. Keep warm, drain off any fat leaving the cooking juices behind.
- Carve off the crackling in one piece and portion. Serve the pork with the roasted root vegetables and gravy.
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