Really Good Roast Pork

Posted By Stephen

It was Kerri’s birthday today, which was very exciting. We went out to Chez Bruce last night and had a wonderful dinner there, so decided to stay at home today and cook something ourselves. Roast pork it was, which we bought from a local butcher, Parsons Nose, which we were hoping would be open on Sunday and luckily was! We had to wait a while, because just as we arrived the butcher was boning and tying a pork loin for another customer. That customer ended up buying just over half of it, then we took just over half of what was left and the butcher looked at the remaining piece and said “I think I’ll have that for my dinner this evening”. So a whole loin prepared, portioned up and put to good use in a short space of time. Excellent.

The pork was lovely free range pork from Dorset and was delicious, but that wasn’t the end of it. We also managed to cook really good roast potatoes for the first time in a while (it seems that buying potatoes from Waitrose rather than Sainsbury’s was the key here as they were the same variety – Desiree – and cooked in much the same way) and the crackling was brilliant, so much so that it deserves its own picture:

One of the birthday presents that I had bought Kerri was a spotty jug from Emma Bridgewater, which is what we used to serve our gravy:

So two good roast dinners two weekends in a row now, which will make it all the more difficult to start on the being-sensible-and-not-eating-too-much regime which starts tomorrow.

Jan 10th, 2010

7 Comments to 'Really Good Roast Pork'

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  1. Stephen said,

    PS Kerri just pointed out the spooky similarities between this meal and the one which we had on this day last year… I think this year’s version was probably better though.

  2. Helen Wright said,

    Happy Birthday Keri! It is my bithday today as well. I had beef bourguignon made by my mother-in-law with a top rump joint from a local farm. Your roast pork looks very good.

  3. ooo that crackling looks wicked. Question actually -can you do crackling successfully on a gammon? I’ve tried a couple of times and it is very hit and miss – my mother said pork works better – but does it?! Intrigued… xxx
    .-= The Curious Cat´s last blog ..Some insights whilst coping with the arduous process of heartache =-.

  4. LexEat! said,

    Happy Birthday Kerri! Looks like the perfect celebration – and a lovely jug too!
    .-= LexEat!´s last blog ..Lighten Up! =-.

  5. Kerri said,

    Thanks, Helen! I hope you had a good day. Beef bourguinon sounds lovely.

    I’ve never actually cooked gammon, CC so I’m not sure, sorry.

    Thanks, Lex!

  6. Holy moly, look at that crackling… You should give lessons!!
    .-= Jeanne @ Cooksister!´s last blog ..Moroccan-spiced roasted vegetables =-.

  7. Stephen said,

    Jeanne, we did consider making loads of crackling next time people come round and serving bits of it with drinks instead of the usual nuts of other snack food. Will see how that goes, hopefully it will work out successfully…!

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