Crackling pork roast with cider gravy

with chef Bridget Davis

 

  

 

Ingredients

  • 1 pork roast – 1.2-1.5kg in weight with a generous amount of fat attached
  • 4-6 large potatoes
  • 2 large parsnips
  • 4 carrots
  • 1/2 cup of apple cider
  • freshly ground black pepper
  • 2 large sweet potatoes
  • 1/2 medium sized pumpkin
  • 1/2 cup grape seed oil
  • sea salt flakes

    • Procedure

  • Preheat the Electrolux E:Line Pyroluxe® oven to 220°C on the roast function.
  • Lay the pork roast on a chopping board, fat side up. Taking a sharp knife, make 1cm incisions in the pork fat – slicing down lengths ways. Lay the pork loin in a baking tray fat side still facing upwards and massage sea salt flakes into the fat to ensure even coverage.
  • Prepare the vegetables for roasting by peeling and slicing into attractive cuts. Make sure vegetables are cut to the same thickness to ensure even cooking. Place all the cut vegetables into a large bowl and drizzle over 1/2 cup of grape seed oil and season well with salt and freshly ground black pepper. Toss the vegetables to coat well.
  • Place the pork directly on to a rack in the oven, with a cast iron roasting tray underneath to collect any drips. Roast the pork loin on 220°C for 20 minutes before turning the oven down to 200°C.
  • Place all the vegetables into the cast iron roasting tray that is sitting beneath the meat and roast both the meat and vegetables for 35-45 minutes. Try to place the vegetables in a single layer so they cook evenly – you may find that the vegetables are ready before the pork. If this is the case, remove them from the oven and leave an alternative tray under the joint of meat to catch any potential drips.
  • The pork is ready when crackling is crisp and vegetables are browned.
  • As the pork is resting, prepare the gravy by removing the vegetables from the tray pouring the contents of the roasting dish and any other juices that may have come from the pork into a pan and heat until bubbling.
  • Pour in the cider and stir well to combine.
  • Once the gravy has thickened slightly, remove from the heat and taste for flavour adding additional cider or seasoning if need be.
  • Slice the pork and arrange on 4 plates with a mixed pile of the crunchy roast vegetables and a good hearty drizzle of the pan gravy.

    • Serves 4

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