Roast Pork Dinner + tips for the BEST crackling!
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- Опубликовано: 3 окт 2024
- Have you ever wanted to get that AMAZING crunchy pork crackling. In this video i am going to share with you how to make a perfect roast pork dinner and share with you my tips for the perfect crackling and an easy flavour-packed pork gravy.
Oh and i also include my apple sauce recipe in there as a bonus too :)
This is my succulent roast pork with crispy crackling and rich gravy.
Full printable recipe here: www.kitchensan...
Ingredients for the roast pork dinner:
4.8 lb 5.5lb (2.2kg-2.5kg) rolled boneless pork shoulder joint
1 tbsp sea salt
2 cloves garlic minced
1 tsp fresh thyme leaves
1 tbsp fresh parsley finely chopped
1/4 tsp black pepper
Gravy:
Meat juices from your roasted pork
3 chicken stock cubes crumbled
3 cups (720ml) hot vegetable stock - from your boiled/steamed vegetables and potatoes
1/4 tsp salt
1/4 tsp black pepper
1/4 tsp gravy browning optional
2 tbsp cornflour/cornstarch
5 tbsp cold water
#sundayroast #roastdinner #dinner
I’ve made this a few times now and each time it turned out amazing!
Gravy is so delicious and crackling is just the best. Thank you for the recipe
I’m flipping starving now 😍
Thank you so much! Crispy, crunchy crackling without leaving it to dry overnight! 🙌🏻
We actually had this for our roast dinner this weekend :)
I'm loving that oven!!
I'm going to add this to my Christmas menu. Thank u so much. God bless!
I'm going to try this for my father's 80th birthday dinner❣️❣️❣️
Love your videos. So simple and easy to follow
Hi I tried this recipe today (Valentines day). It worked a treat thank you and my wife said the crackling was the best she had tasted. I cooked roast lamb last Sunday again following one of your recipes and it was delicious so thank you again. I am not a experienced cook but I found your instructions and videos very helpful save only for one concern and that is to do with temperatures. I can tell from the videos that you have a fan oven but it would be reassuring to know if I should be using your stated temperatures or need to knock off 20 degrees C if using the fan oven. I’m loving you work and will keep on cooking your way.
Always go for 200 degrees regular oven or 180 degrees fan oven. The fan is making the oven go hotter, so knock of 20 degrees if you go for the fan, or add 20 degrees if you're using regular oven. Always :)
Wow. Awesome
Thanks 🤗
I made it on Christmas Day, it’s stunning. Thanks a lot
Looks perfect - that's next weekend's roast sorted then!
Wow, that looked delicious
Dont know why questions? Nicky clearly said at start of video heat oven to 170c and joint weighed 2.2 kilos.
She said 170c not fan
This is our Lunch today!
Can you do a recipe for wurst salat?I loved it when the summers were hot and you felt like eating lite!
Doing this now. Friends coming over. Thanks so much for making it easy :D /\
Very good
Thanks Fabiano :)
What’s the oven temp
That looks bloody lovely :)
No garlic on my Roast Pork cooking for six on Sunday garlic would smell the house Pork will permeate my house! When over power with something so strong (and i love garlic) as garlic on wonderful pork joint.
Are oven temps for a fan oven please?
At what temperature, sureley the most important detail and the weight.
am I blind? What temp are you cooking at?
Preheating instructions are at 0:28 into the video, and she says to preheat oven to 170°C (or 325°F). She puts the joint into the oven for 2 hrs and 30 minutes initially, then at 3:11 she says to remove the pork after the 2.5 hrs have elapsed so that you can scrape off the drippings and make the gravy, and in the meantime increase the oven temp to 220°C (or 425°F), finally returning the pork to the oven once the oven has gotten up to that temp, and cooking it for a further 20-25 minutes.
thank you for your reply.
@@jaykitaguchi6123 no worries mate :) It's nice when there's a recap, or the details are included in the description, but it doesn't always happen.
Please you didn't give the ingredients of the apple sauce
Be driest thing ever, always put in a roasting tray with couple hundred ml of water and wine in the bottom
Depends on the cut of pork. If its a loin, then yeah, this method would overdo it, but a shoulder or butt (named not for the rump, but for the barrels they used to be packed in with salt, back in the day, at least in Boston) has lots of connective tissue and fat in it, and that'll keep it juicy.