Roast pork
This recipe is from James Martin's new book, The Collection. Even cold roast pork with apple sauce is fantastic, let alone straight from the oven just roasted. How can you resist?
Preparation time: 30 minutes plus a few hours to dry the pork
Cooking time: 2 hours 30 minutes
Serves: 4 to 6
1 x 1.8kg (4lb) boned and rolled shoulder or loin of pork
bones from the joint (optional)
1 to 2tsp yeast extract
100ml (31/2fl oz) red wine
250ml (9fl oz) gravy, made from gravy granules
1tsp cornflour mixed with a little cold water to serve
1 Put your joint of pork on a rack set over a dish or roasting tin and leave it somewhere cool and airy for a few hours to dry off. Preheat your oven to the highest setting.
2 Season the cut faces of the pork with salt and pepper, leaving the skin untouched. Place the pork skin-side up in a large roasting tin – on the bones, if you have them. Roast for 20 minutes, then lower the oven temperature to 180 C, 160 C fan, 350 F, gas 4, and continue to roast for 30 minutes per 450g (1lb). For example, a 1.8kg (4lb) joint will take a further 2 hours – basting every 15 minutes or so.
3 Peel, blanch and roast some potatoes for 1 hour. Reserve the cooking water for the gravy.
4 Remove the pork from the oven, transfer to a tray and leave to rest.
5 For the gravy, pour off the excess fat from the roasting tin and put the tin over a medium heat. Add 600ml (1pt) of the reserved potato cooking water and scrape the base of the tin with a wooden spoon to loosen all the caramelized juices. Add the yeast extract, red wine and liquid gravy. Bring to the boil, and boil for a few minutes. Thicken with the cornflour (you may not need it all – just enough to get a good consistency). Strain into a warmed sauce boat, and adjust the seasoning if necessary. To carve the pork, cut and remove the strings. Slide a knife under the crackling, lift it off and break it into pieces. Carve the pork across into thin slices and arrange them on a warmed serving plate with the crackling and roast potatoes. Serve with the gravy and vegetables of your choice.
Per serving: 406-270cals, 13-8.5g fat, 5-3g saturated fat, 3-2g carbohydrate
James Martin's collection:
Scallop risotto with black pudding
Watercress soup
Seared halibut with mussels and onion sauce
Roast chicken with tapenade
Lancashire hot pot
Chocolate mousse
Sherry trifle with raspberries
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