Discussion
brum said:
Score the skin every 1cm or so - right through the fat, rub plenty of salt into the skin.
Rest on bed of celery, garlic, shallotts, carrots in a roasting tray.
Whack it in at 200 for 25 minutes then turn down to 160 for a couple of hours.
Add a glass of water into the tray for the last half hour.
Take out to rest somewhere warm for twenty minutes. de-glaze the roasting tray with a glass of white wine - add 500ml of stock, Mash all the veg with a potato masher and reduce on the hob. Pass the whole lot through a sieve. Pour gravy over slices of pork, serve. Nom Nom Nom.
That would be from the jamie oliver learn to cook book. my house mates got it so i had a little peak. Rest on bed of celery, garlic, shallotts, carrots in a roasting tray.
Whack it in at 200 for 25 minutes then turn down to 160 for a couple of hours.
Add a glass of water into the tray for the last half hour.
Take out to rest somewhere warm for twenty minutes. de-glaze the roasting tray with a glass of white wine - add 500ml of stock, Mash all the veg with a potato masher and reduce on the hob. Pass the whole lot through a sieve. Pour gravy over slices of pork, serve. Nom Nom Nom.
Edited by brum on Sunday 1st March 10:25
its in the oven now so will see how it turns out, thanks guys and gals!
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