This is so easy. No fuss way of cooking Pork. No stuffing or rolling. This can just be thrown into the oven and left to cook. The “trimmings” are served separately . This mean you get lovely crispy crackling, and crispy golden stuffing.
INGREDIENTS
2.5 kg pork loin, with bone
8 cloves of garlic, peeled
5 sprigs of thyme
5 sprigs of rosemary
Olive oil
Salt& pepper
METHOD
Tie together and make sure the fat is scored well. Pour over boiling water, this will open up the slits. Take the garlic cloves and slide them in between the scored pork skin. Sprinkle with chopped thyme and rosemary and season with salt and pepper. Drizzle over a splash of over the meat and on the baking tray.
Place the pork on the tray, then roast in the hot oven for 30 minutes, leaving it undisturbed to ensure the crackling is truly crisp.
Then lower the heat to 180C and continue to cook for another one hour and 10 minutes. You’ll end up cooking the meat for about an an hour and 40 minutes in total.
When ready remove from the oven and allow to rest.
Serve with your usual Christmas additions sage and onion stuffing, and APPLE SAUCE.
Original recipe Angela hartnett
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