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So this will probably be the last roast before the big one and it’s relatively straight forward.
I like to smear most of my pork joints with Dijon mustard as it helps to keep them moist and adds great flavour. Don’t be afraid of the quantity as the mustard mellows during cooking and just adds a lovely savoury taste. Please, please do try my cider gravy recipe. It’s quick easy and packed full of amazing flavour. ⠀
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Serves 5-6⠀
INGREDIENTS
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1 pork loin rack (mine had 6 bones)⠀
1-2 tablespoons Dijon mustard ⠀
2 small onions⠀
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1 red cabbage sliced finely ⠀
2 teaspoons honey⠀
1 teaspoon ground cinnamon ⠀
1 teaspoon butter ⠀
Salt and pepper ⠀
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Gravy⠀
1 small bottle of good quality cider⠀
2 teaspoons plain flour ⠀
Score the rind with a very sharp knife, you can ask a butcher to do this. ⠀
Coat the pork in the Dijon mustard (leaving the rind clear) and season generously. Rub 1/2 teaspoon of salt into the rind.⠀
METHOD
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Place the pork in a hot oven of 220 degrees. Cook for 45 minutes (to really get the crackling going 😋) then reduce the heat to 200 degrees for 1 hour 15 minutes. Remove from the oven and leave it to rest for 30 minutes. ⠀
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Pan fry the cabbage in the butter. Add the honey, cinnamon and seasoning. Stir, cover with foil and cook for roughly 20-25 minutes or until soft and glossy. ⠀
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Remove the pork from the roasting tray onto a plate. Place the tray in a medium heat and add the flour. Mix well into the onions and the juices. Pour in the cider and bring to a simmer. Bubble away for 10 minutes (stirring occasionally) to reduce the alcohol and create the most delicious gravy. I serve it with the onions, but you can sieve it if you like. ⠀
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Carefully remove the crackling and carve in between each bone. ⠀
If the crackling isn’t crispy enough then place in the oven for 10 minutes. ⠀
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