On Sunday I decided to cook a bit of pork for dinner. Alberto loves a Sunday roast and has been shamelessly flattering about the quality of my roasts often enough to ensure that he gets one whenever he wants one! 🙂 Normally I wouldn’t bother blogging about a roast as they’re fairly standard, recipe-wise, however, with this one I made a rub which I smeared over the bottom of the joint.
The other trick, of course, getting the crackling to crackle!
I served the roast with roast potatoes, steamed spring greens and broccoli and honey glazed carrots and parsnips.
(There’s) The Rub:
Zest of 1 lemon
1 tablespoon of olive oil
20 fresh sage leaves
1 teaspoon of freshly ground sea salt
2 plump garlic cloves, crushed
Crush all the ingredients in a pestle and mortar until they form a thick paste, then spread the paste over the base of the joint and place it, paste-side down in the roasting dish.
The best way, I find, to get crackling, is to get the joint out of the fridge at least half an hour before you’re going to cook, wipe the skin dry and cover with a later of coarsely ground sea salt. Leave to stand for about 20 minutes, wipe the salt off and then lightly dust with another, lighter, layer of salt.
Preheat the oven to 220 and cook the joint for half an hour at this high heat before turning down to 190.
I also placed apple wedges around the base of the joint – this is nothing to do with the crackling, it’s just nice.
I then used the meat juices and fat from the roasting dish to help make the gravy.
Honey-glazed carrots and parsnips:
2 large, chunky parsnips, cut into ‘wedges’
A handfull of Chanterey carrots (they’re cute and teeny tiny)
Place the carrots and parsnips in a saucepan of lightly salted water and boil for 4 minutes.
Drain. (I reserve the water and use it to make the gravy later!)
Place the carrots and parsnips back in the saucepan, along with a generous knob of butter, two tablespoons of the reserved water and two tablespoons of runny honey.
Stir well to combine and heat, stirring continually, until the carrots and parsnips are glazed.
Place in a roasting dish, drizzle over the buttery honey liquid and roast in the oven for 20 minutes or so.