Lorraine pushes the boat out with her slow roast pork recipe. Cooking her joint of meet for 6 hours means that it will be succulent and tender, and just fall apart. Lorraine managed to get a great crackling as well, which many people can have problems with.
We were so impressed with Lorraine's recipe that we have developed our own version with some great extra little tips to help get the perfect roast pork, and more importantly, a great crackling!
Here's an overview of timings for this roast pork recipe. Total cooking time is six hours so you should have plenty of time to fit everything in before serving.
To create the seasoning for the crakling in our roast pork recipe, start by finely chopping a large sprig of Rosemary. Using a pestle and mortar, grind the rosemary with a handful of black peppercorns and sea salt until the peppercorns are all cracked and then mix intwo teaspoons of bicarbonate of soda.
Set this aside and move onto preparing the pork.
When there is one and a half hours cooking time left, You should think about starting to prepare your vegetables.
After six hours of cooking take the pork out of the oven, and place everything onto heated plates and cover with tin foil. Leave the pork to rest for 15 minutes.
While the pork is resting you should create your gravy and get your crackling going if needed.
If you find that the crackling has not crisped up, you should remove it from the pork by working a knife in between it and the flesh. Using some tongs to avoid being burned, it should come off fairly easily. Now place it back into the oven and turn the heat up to high and leave it (checking every few minutes) while you create the gravy.