Perfect Roast Pork
With the most Amazing Gravy…
1 x 1-1.2 kilo rind on, boned and rolled leg of pork
Bunch of fresh Sage
1 large onion, peeled and cut across into 3 pieces
2 Carrots – peeled and halved
2 Sticks of Celery
1 x bay leaf
1 litre of Chicken Stock
Dark Soy Sauce
Salt and Pepper
- Remove the Pork from the fridge and its packaging at least 30 minutes before you intend to cook it. Pat the rind Dry and brush with a little oil. Season with plenty of Salt and Pepper.
- Lay all the vegetables and the sage onto a roasting tray, creating a bed for the pork to sit on when it is roasting. Pre-heat oven to 200c Fan / 240c Non Fan. Place the pork on the bed of roughly chopped vegetables. Roast the pork at 200c for first hour and then add enough chicken stock to cover the bottom of the tray – Top up during cook as required, place back in the oven and reduce the temp to 150c Fan / 165c Non Fan and continue to cook for remaining time. Remove from oven and leave to rest for about 20 – 30 minutes before carving.
- For the Gravy – Remove all the vegetables and the cooking liquor and pour into a sauce pan, add the remaining chicken Stock and blitz to create a stunning smooth Root vegetable Gravy. Adjust seasoning as you like with a little Soy Sauce.
- If the gravy is not thick enough for you add a little Gravy Granules until the Gravy is at you preferred Consistency.