Nothing beats a good bit of crackling, and this roast pork certainly delivers. Roasting with onions and garlic in stock is a foolproof way of making a really simple but fantastic gravy too!
Ensuring your pork skin is properly scored will optimise your crackling, and is a must. You can do this simply yourself with a sharp knife at home, or ask the butcher to do it for you.
Boneless Shoulder of Pork
A few springs of fresh rosemary
1 red onion, thinly sliced
4 garlic cloves
Rock salt & good quality pepper
Generous glug of white wine (optional)
2tsp cornflour, dissolved in a few drops of water
It’s all in the preparation! Firstly unwrap the pork and rinse under the cold tap, and pat dry.
Next pour a drizzle of olive oil over your joint and rub in 2-3 pinches of rock salt and some pepper, making sure you work it into the gaps.
Put your roasting tray onto the hob and heat at a low heat with some olive oil. Pour your red onions into the pan and fry for about 5 minutes or until they turn slightly translucent. Next add your glug of white wine and 300ml of chicken stock and allow to heat up. Once it is bubbling, turn off and move to a cold surface.
Peel your garlic cloves and simply chuck into the roasting tray whole along with a couple of springs of rosemary. Then place your pork on top. Add a couple more springs of rosemary to the top of the pork, holding down with the string. These will burn- but don’t worry, they are there simply to infuse and won’t be eaten.
Put the pork on top of the onions, and place in the oven at 180C, setting a timer for how long your pork will take. Rough guide – 30 minutes for every 500g, plus 30 minutes. Check the pork regularly and top up the water in the bottom of the dish whenever it begins to dry out as you don’t want your onions burning.
With 25 minutes to spare on your pork being cooked, turn the oven right up as this will allow your crackling to – well, crackle!
Once cooked, take out of the oven and remove the pork, wrapping it up and leaving it covered to rest for 20 minutes.
Its all gravy…
At the same time, put the tray full all that goodness back onto a low heat on the hob and add 300ml chicken stock. Allow to bubble and reduce, before adding your cornflour mixture. Make sure you keep stirring, and allow the gravy to thicken.
Taste the gravy – and add any more of what it needs; water/stock to thin, a little bit more cornflour to thicken, salt, pepper – make it your own!