Pork Joint with amazing crackling and gravy


Tuesday was a good day… we bought 1/4 of a pig 🙂 The farm shop we buy from does the butchering and it works out less than £3 per kilo for the most amazing free range pork. I cooked up this crackling joint and it came out just superb!

2kg (ish) pork roasting joint with a good layer of fat at the top
4 carrots
4 sticks of celery
2 red onions
250ml stock (fresh is best if you have)
50ml white wine vinegar
Tbsp honey
Tbsp tomato purée
Tsp olive oil

– preheat the oven to 200 degrees and grease a large baking tray with the olive oil

– peel your veg and place on the baking tray whole

– score the fat on the meat, and place on top of the veg

– mix together 100ml of stock, the white wine vinegar, honey and tomato purée and massage into the meat

– cook for 30 mins, then turn the oven down to 150 degrees and cook for a further three hours

– check each hour to ensure that nothing is burning, and use the rest of the stock to top up the liquid at the bottom of the tray each time you check

– take out of the oven and put the meat into a casserole pot with the lid on to rest (it will keep warm for hours, and the longer you leave it to rest the more melt in the mouth it will be when it comes to eating)

– to make the gravy scrape the contents of the baking tray into your blender and whiz on the highest setting for ten seconds. Add stock according to how thin you would like it

– serve with green veg



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