Description
This Roast Pork with Seriously Good Crackling recipe delivers tender, flavorful pork shoulder with a perfectly crisp crackling skin. Infused with garlic, thyme, and parsley, the pork is roasted to juicy perfection and served with a rich homemade gravy made from the pan juices and vegetable stock, enhanced with chicken stock cubes for depth. A classic roast that’s perfect for a comforting family meal.
Ingredients
Scale
Roast Pork
- 2.2 – 2.5 kgs (4.8 – 5.5 lbs) rolled boneless pork shoulder joint
- 2 cloves garlic, minced
- 1 tsp fresh thyme leaves (or 1/2 tsp dried thyme)
- 1 tbsp fresh parsley, finely chopped (or 1/2 tsp dried parsley)
- ¼ tsp black pepper
- 1 tbsp sea salt
Gravy
- Meat juices from roasted pork
- 3 chicken stock cubes, crumbled
- 720 ml (3 cups) hot vegetable stock (from boiled/steamed vegetables and potatoes)
- ¼ tsp salt
- ¼ tsp black pepper
- ¼ tsp gravy browning (optional)
- 2 tbsp cornflour/cornstarch
- 5 tbsp cold water
Instructions
- Prepare the pork: Preheat your oven to 220°C (425°F). Score the pork skin with a sharp knife, taking care not to cut into the meat. Rub the minced garlic, thyme, parsley, black pepper, and sea salt evenly over the pork joint, especially into the scored skin for maximum flavor and crunch.
- Roast the pork: Place the pork on a roasting rack in a roasting pan. Roast at 220°C (425°F) for 20-30 minutes to start crisping the crackling, then reduce the oven temperature to 180°C (350°F) and continue roasting for approximately 2 to 2.5 hours, or until the pork is cooked through and tender.
- Rest the pork: Once cooked, remove the pork from the oven and cover loosely with foil. Let it rest for at least 15-20 minutes to allow the juices to redistribute, ensuring succulent meat.
- Make the gravy: Pour the meat juices from the roasting pan into a saucepan. Add the crumbled chicken stock cubes and the hot vegetable stock. Season with salt, pepper, and gravy browning if using. Bring to a simmer over medium heat.
- Thicken the gravy: In a small bowl, mix the cornflour/cornstarch with cold water to make a smooth slurry. Gradually whisk this into the simmering stock mixture and cook until the gravy thickens to your desired consistency.
- Serve: Carve the rested pork and serve it with the rich gravy and your choice of sides such as roasted vegetables and potatoes for a classic, comforting feast.
Notes
- Scoring the pork skin before roasting is essential for achieving the perfect crackling.
- Resting the meat after roasting helps keep it juicy and tender.
- Adjust seasoning in the gravy to taste, especially salt and pepper.
- Gravy browning is optional but adds color and depth to the sauce.
- Use a roasting rack to ensure even cooking and crisping of the crackling.
- Leftover pork can be stored in the fridge for up to 3 days and makes great sandwiches or additions to salads.
