Pork roast with crispy crackling and apple gravy. Ultra tender Pork Roast with an unbelievable crispy pork crackling AND gravy! Made using a simple, highly effective technique for perfect crispy crackling. Even apple juice is great, which I have tried and loved.
Apple sauce and crackling – need we say more? Roast Pork and Crackling, an easy step by step guide to show you how to get nice crispy crackling and tender juicy meat. I love the crackling and enjoy eating it with Home Made Apple Sauce. You can cook Pork roast with crispy crackling and apple gravy using 6 ingredients and 5 steps. Here is how you cook that.
Ingredients of Pork roast with crispy crackling and apple gravy
- It’s 3.5 lb of pork picnic shoulder.
- You need 2 tsp of salt.
- You need 2 tsp of black pepper.
- You need 1 tsp of garlic powder.
- Prepare 1 cup of pure unsweetened apple juice.
- You need 1 tbsp of cornstarch.
The beauty of having a roast dinner is that any leftovers can be used the following day, such. Using a sharp carving knife remove the crackling from the joint and place on a board and cut into pieces. Then thinly slice the pork and serve each portion with some. A pork joint coated in crunchy crackling is always welcome at the table, but when it's Delia Smith's perfect roast pork, it's the guest of honour.
Pork roast with crispy crackling and apple gravy step by step
- Pull your roast out of the fridge at least 30 minutes before cooking. Preheat your oven to 450 F. In a bowl, make a quick rub by mixing together the salt, pepper and garlic powder..
- Season the meat sides of the roast (not the skin) with rub. Place it skin-side up on a roasting tray. Use a sharp knife to poke multiple holes (at least a dozen) about 1 cm into the skin. Put the roast in the oven for 20 minutes..
- Microwave the apple juice until warm. In a small bowl, melt a teaspoon of salt in a splash of water. Remove the roast from the oven and pour the apple juice into the tray. Brush the skin with the salty water, then sprinkle on another pinch of salt onto the wet skin. Tent the tray loosely with foil and put it back in the oven. Turn the heat down to 300 F..
- After 3 hours, pull the roast from the oven. Remove the foil and transfer the meat to a plate. Pour the liquid from the roasting tray through a sieve into a small pot. Return the meat to the tray and put it back into the oven, uncovered. Turn the heat up to 400F. Roast an additional 1 hour or until the pork reaches an internal temperature of 160 F and the skin is a dark, crispy shell. Remove the roast from the oven and let rest, uncovered, for 20 minutes..
- Spoon the film of excess oil from the top of the pot of drippings. Put the pot on medium heat and bring to a simmer. Make a slurry by mixing cornstarch with 1/4 cup water. Whisk the slurry into the drippings. Keep whisking until it thickens into a gravy. Add extra salt and pepper as needed and serve beside the pork..
Taste and season with salt and pepper, then discard the onion and pour the gravy into a warmed serving jug. Serve the pork carved in slices, giving everyone. To carve the pork, use a very sharp knife to cut slices along the lines of the crackling and through the rolled up meat. Serve with the gravy and apple sauce, pea puree and sticky apricot and cumin. Make our easy roast pork with crisp crackling for the perfect Sunday roast every time.