Roast Pork

Posted By Kerri


We had an early dinner of roast pork today, with a garlic, bay and sage rub, sage and onion stuffing, crackling and roast potatoes.  Roast pork is one of our favourites and it’s been a while since we had it, it was lovely but next time I think we’ll try a larger, bone-in leg as this dried out a little.

Sep 27th, 2009

4 Comments to 'Roast Pork'

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  1. Stephen said,

    Potatoes, crackling, stuffing and gravy were all really brilliant even though the pork itself was a bit dried out 🙂

    Our meat thermometer doesn’t have a pork marking on it, so we went by the temperature that we found on a web site but it was a bit too high… next time we’ll aim for a bit lower or just trust our instincts.

  2. Katie said,

    That roast dinner looks absolutely delicious and omg the crackling! Yum! How do you cook your potatoes? They look perfect. I always judge a roast by its potatoes!
    .-= Katie´s last blog ..How To Bathe Your Cat (without losing an eye) =-.

  3. Kerri said,

    Thanks, Katie.

    For good roast potatoes, you need to start with good potatoes – we like desiree but these were maris piper and still turned out very well. Steam them until they just begin to soften (about 20 minutes) in the middle and then leave them for as long as you can to dry out (30 minutes is good). Shake them so the edges roughen up.

    Heat 3 parts vegetable oil to 1 part olive oil in the oven (you’ll need quite a lot of oil, you can always remove some later on if there’s too much), remove the dish from the oven and put it on top of the hob. Light the gas so that the oil gets really hot, add the potatoes, turn so that they’re completely covered in oil, sprinkle with salt and return to the oven. This seals the potatoes and creates a protective coating, according to Delia.

    We cook them in a separate dish to the meat but add any fat from the meat that has been released for flavour. When the meat comes out of the oven, turn it up to the highest setting, turn the potatoes (we tend to only turn once) , remove any excess fat and leave them to crisp up – usually about another 30 minutes (in addition to the 30 minutes they’ve already had at the lower heat).

    Serve straight away.

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