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Roast Pork with Panache

Ready in 3 hrs 20 mins

Recipe by Graham 

A pork joint coated in crunchy crackling is always welcome at the table, but when it’s Pork Roast with Panache, it’s truly the guest of honour! This recipe is simple but very, very effective.

Preparation Time

20 Minutes

Cooking Time

3 Hours

Ingredients for Roast Pork with Panache

If you are not familiar with any ingredients, please check our International Cooking Terms page.

Currently displaying quantities in US Imperial Measurements

To serve 6 (or more):

3 lb boned shoulder of pork
  olive oil
  salt
1 large onion
1 large cooking apple
6 cloves
6 cardamoms
approx 1¼ pint cider
  autumn blackberries

How to Cook Roast Pork with Panache

  1. Peel and slice the onion and core, peel and slice the apple. Place the apple, onion, cloves and cardamom in the base of a roasting dish. Score the pork rind (you can ask your butcher to do it for you after he bones it) and rub with olive oil, then sprinkle generously with salt. Place the pork on top of the apples and onions, rind side up, then pour the cider round the joint. Cover and roast in a preheated moderately hot oven (Mk 5 - 375ºF - 190ºC) for 3 hours.
  2. Remove the pork and place on a baking tray (uncovered). Increase the oven temperature to Mk 7 - 425ºF - 220ºC and roast the joint for a further 30 minutes until the crackling is crisp and brown. Remove the joint from the oven and allow to stand for 15-20 minutes, keeping warm.
  3. Meanwhile, remove the cloves and the cardamoms and liquidise the apples and onions. Add a few cooked blackberries then serve with the roast, along with Peppered Cabbage and Creamed Potatoes
GRAHAM'S HOT TIP:
If, after cooking, your crackling still hasn't "crackled", cut it off the joint and place under a hot grill until it is just right.