Pork Roast (Roast Pork)
Delicious pork roast with great crackling and the best gravy ever
Ingredients
- 200g of pork per person
- a small red onion
- 1 tbsp olive oil
- 1/2 a pork stock cube
- 1 teaspoon honey
- 1 teaspoon oregano
- 1 teaspoon white balsamic vinegar
- one clove of garlic
- two teaspoons of corn flour
Preparation
Pre-heat your oven to 200 degrees centigrade (400 F - gas mark 6).
| Pork Roast | |
 | Our nicely dressed roast - a good kilogram for four people. Salt and pepper the roast and place it in a roasting dish. Cut off a small slice of meat for the gravy. Then put the roast into your pre-heated oven - 1.5 hours for this 1 kg roast will do nicely. |
 | Chop up the red onion ... |
 | ... and chop the small slice you previously cut off from the roast into thin strips. |
 | Pour the olive oil to a small saucepan, heat up the oil and add the meat strips. |
 | Then add the onion and fry together until the meat and onion looks like this - a couple of minutes will do the trick. |
 | Then add 300 ml of water (about 1 1/2 glasses). |
 | Cut your pork stock cube in half ... |
 | ... and add it to the stock. |
 | We will add a teaspoon of honey as this gives the pork gravy a nice sweet touch ... |
 | ... as anyone who likes sweet and sour pork will appreciate. Also add the oregano. |
 | Talking about sour - now add a teaspoon of white balsamic vinegar. |
 | And press a clove of garlic into the mixture. |
This is where my guests arrived and I was too embarassed to take any more photos - I will take some next time I prepare this dish and add them, I promise!
Let the gravy stock simmer on a low flame for a good hour (you can do that whilst the roast is in the oven...), best with a lid on the saucepan. Replenish the water so you will end up with the 300ml you started off with. After you have started the gravy stock, check your roast. As soon as you have some pork fat collecting in your roasting dish, open the oven every 10 minutes and pour the grease with a spoon over the roast. This will ensure that you get a nice crackling.
Once the roast is done and the crackling looks nice, take the roast out of the oven. Take the roast out of the dish onto your cutting board and put the roasting dish on the hob and light a flame under it. Separate the solid bits (meat and onion) from your gravy stock and throw them away. Pour your gravy stock into the roasting dish and dissolve all the caked-on residue with it. Now separate the fat from the gravy with a gravy separator or a spoon.
Dissolve two teaspoons of corn flour in 50ml of water and pour about half of this mixture into the roasting dish. Bring to a boil and stir - adjust the thickness of the gravy with the corn flour/water mixture. Add salt and pepper to your taste.
Best with ...
Spätzle
mashed potatoes
red cabbage
... and a fruity white wine like a Riesling