Skip to main content

Lorraine Pascale's slow roast pork

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!

Ingredients

Crackling 1 large sprig of Rosemary Half a handful black peppercorns A large pinch of sea salt 2 teaspoons bicarbonate of soda The pork A 2kg boned and rolled pork shoulder with skin slashed Vegetables King Edward potatoes - quantity depends on number of people you're serving. 2 large peeled and chopped carrots 1 buld of garlic, crushed 4 peeled and chopped parsnips Gravy Corn flour - as much as needed 400ml chicken stock 1 tablespoon cranberry jelly salt and pepper finely chopped Rosemary

Method

Timings 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. Pork goes into oven at 170C for six hours. After four and a half hours cooking, add the potatoes. With 40 minutes to go add the vegetables. After six hours cooking, take everything out of the oven and rest for 15 minutes. Put the crackling back into a high oven, turning the heat right up if it needs to crisp up. During the resting time create your gravy. Serve and enjoy! Crackling seasoning 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. Preparing the pork for roasting You should buy your pork shoulder boned and rolled from the local supermarket, or better, your local butcher. Slash the skin in parallel lines to help the rosemary and peppercorns penetrate the crackling. Press the seasoning into the crevices in the skin so they can permeate into the flesh, and ensure that the any remaining bicarbonate is rubbed onto the skin to help the crackling process. Peel and chop a large potato in two lengthways and place the halves chopped side down into a roasting tin. Now place the pork ontop of the potato (you can trim the tops of the potato if it helps the pork to sit steadily) and put it into a preheated oven at 170C, and slow roast for 6 hours. Vegetables When there is one and a half hours cooking time left, You should think about starting to prepare your vegetables. Peel your potatoes - we recommend King Edwards, but any large potato will do. Chop the potatoes into large chunks and place around the pork in the roasting tin, before placing back into the oven and roasting for another fifty minutes. With just fourty minutes remaining you should add the chopped carrot, a smashed bulb of garlic and parsnips cut in two lengthways, scatter them roughly around, and place back in the oven. Gravy and crackling 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. To create the gravy place one end of the roasting tin with all the juices onto a moderate hob, and get the juices starting to bubble. Pour in 400ml of chicken stock and using the back of a wooden spoon, rub all the bits from the surface of the roasting tin. Tilt the roasting tin up from the cool end slightly and add add a teaspoon of cornflour to the now dry corner of the roasting tin, and with a wooden spoon, mix it into the juices slowly by lowing the tin slightly. When the cornflour fully dissolves into the gravy, add another spoon and repeat until you reach a nice rich consistency. Season the gravy with any left over Rosemary and salt and pepper, add a tablespoon of cranberry jelly and leave to bubble until it thickens slightly. Top tips for cooking a perfect roast pork Use a good roasting potato like a King Edward Slash the pork skin nice and deeply to help flavours penetrate and crackling to form Use bicarbonate of soda to help the crackling really crackle! Throw a sprig of your favourite herb (we recommend Rosemary) into the roasting tin to help create a great tasting gravy Make sure you know your timings before you start. There may be long periods of time between each action, but make sure you know when everything needs preparing and putting in the oven.