20 mins
Roast Pork with Panache
Recipe by Graham
A pork joint coated in crunchy crackling is always welcome at the table, but when it’s Pork Roast with Panache, it’s truly the guest of honour! This recipe is simple but very, very effective.
Roast Pork Dinner 
Roast Potato Bombs Ingredients for Roast Pork with Panache
Currently displaying quantities in US Imperial Measurements
How to Cook Roast Pork with Panache
- Peel and slice the onion and core, peel and slice the apple. Place the apple, onion, cloves and cardamom in the base of a roasting dish. Score the pork rind (you can ask your butcher to do it for you after he bones it) and rub with olive oil, then sprinkle generously with salt. Place the pork on top of the apples and onions, rind side up, then pour the cider round the joint. Cover and roast in a preheated moderately hot oven (Mk 5 - 375ºF - 190ºC) for 3 hours.
- Remove the pork and place on a baking tray (uncovered). Increase the oven temperature to Mk 7 - 425ºF - 220ºC and roast the joint for a further 30 minutes until the crackling is crisp and brown. Remove the joint from the oven and allow to stand for 15-20 minutes, keeping warm.
- Meanwhile, remove the cloves and the cardamoms and liquidise the apples and onions. Add a few cooked blackberries then serve with the roast, along with Peppered Cabbage and Creamed Potatoes
GRAHAM'S HOT TIP:
If, after cooking, your crackling still hasn't "crackled", cut it off the joint and place under a hot grill until it is just right.
Reviews of Roast Pork with Panache
| September 08 2013 Wow. Totally 5 stars. I prepared this for a work party gathering. What a hit! I made 2 6-lb roasts and there was 1/2 a roast left after serving 12 people. tiffany (4 reviews) |
May 16 2013 I made this dish for a family party. Everyone enjoyed it and asked for the recipe. This is one of the very best roast pork dishes I've ever made! It was a total hit! The best pork roast ever and that cracking was so crisp and juicy! Oh boy! We used some leftovers to make Cuban sandwiches. This has been moved into frequent rotation. tabby (1 review) |
January 20 2013 We LOVED this! It was wonderful. Everyone loved it! Succulent, very tender... it was scrumptious! I followed the recipe exactly, and the results were very pleasing! So tender and flavorful. Thanks so much for the recipe! sabinaW (2 reviews) |
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