A3Recipes.com
contact
  • Recipes
    • Breakfasts
    • Lunches/Light Meals
    • Starters
    • Mains
    • Desserts
    • Vegetable Sides
    • Salads & Cold Sides
    • Breads
    • Biscuits & Cakes
    • Banting/LCHF Carb Substitutes
  • Accompaniments
    • Salad Dressings
    • Sauces
    • Chutneys & Marinades
  • Menus
  • Guides
    • A3Recipe Guide
    • Quick Guide to Banting/LCHF
    • Chilli Hotness
    • Cooking Fats & Oils
    • Meat Doneness
    • Grow your own Herbs
    • Your Kitchen >
      • Stocking your Pantry
      • Stocking your Fridge
      • Stocking your Freezer
      • Stocking Fresh Produce
      • Local SA Products
  • eBook
  • Blog

Roast Pork with Crackling

Servings:           4
Total Time:        2 hrs
Cooking Time:  1 hr 10 mins
Resting Time:   20-30 mins (to relax)
Pre-heat Oven to 200°C

Download this Recipe (.pdf)

Ingredients

1 rolled shoulder or loin of pork
  (1-1,2kg; between 250-300g per person)

1 Tbsp coarsely ground salt
125ml light olive oil or coconut oil
2 Tbsp Worcester sauce
2 Tbsp rosemary & olive seasoning
1 onion, peeled & roughly chopped
1 tomato, roughly chopped

For the Gravy (using juices from the roasting pan)
2 Tbsp self-raising/cake flour (12g carbs)
250ml water
a few drops of gravy browning

Method

Dry the pork & narrowly score the skin neatly & liberally across the meat to about halfway through the fat beneath the skin.
Rub the skin with salt & press it into & between the slices of skin well.

Place the oil, Worcester sauce, rosemary & olive seasoning, onion & tomato in a roasting pan, stir & centre in the pan. Place the pork skin side up on top & avoid basting the skin.
Place the pork in a 200°C oven and roast for 30 mins.
Turn the heat down to 160°C and roast for a further 35 mins per kg of meat. 
Insert a skewer in the thickest part of the meat to ensure that the juices that run out are absolutely clear without any trace of pinkness.  Rest on a warming tray for 20-30 mins.

In the meanwhile, pour off most of the pan juices & bits into a saucepan, whisk in the flour & cook for 1 min. While whisking, slowly add water & cook to a boil until thickened.  Add gravy browning to colour.

Serving Suggestion

Serve with apple sauce, Perfect Roast Potatoes and vegetables.
​​​Salad Dressings   |   Sauces   |   ​Chutneys & Marinades
Breakfasts   |  Lunches/Light Meals   |  Starters   |  Mains   |  Desserts   |  Vegetable Sides   |  Salads & Cold Sides   |  Breads   |   Biscuits & Cakes
Banting/LCHF Carb Substitutes

A3Recipes Guide 
|  Quick Guide to Banting/LCHF  |  Chilli Hotness  |  Cooking Fats & Oils  |  Meat Doneness  |  Grow your own Herbs

Picture
download the latest version
of Adobe Reader software
(to download & print recipes)

Print this Page
Copyright © A3Recipes 2021
All Rights Reserved

Picture