Pork Roast

Delicious pork roast with great crackling and the best gravy ever

Ingredients for 4

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Ingredients
800	grams	pork
1	onion	onion (medium size, 160g each)	(160 grams)
1	cube	stock cube (pork)	(10 grams)
1 1/8	tablespoon	corn flour	(10 grams)
1 1/4	teaspoon	honey	(6 grams)
1 1/4	teaspoon	white wine vinegar	(6 grams)
1	clove	fresh garlic (medium size, 3g each)	(3 grams)
2	teaspoons	dried oregano	(2 grams)
300	mls	water
1 1/16	tablespoon	olive oil	(16 mls)

Salt content: 0% (by weight, not counting salt in other ingredients)

Method

Pre-heat your oven to 200 degrees centigrade (400 F - gas mark 6).

Step-by-Step Instructions

	Our nicely dressed roast - a good kilogram for four people. Salt and pepper the roast and place it in a roasting dish. Cut off a small slice of meat for the gravy. Then put the roast into your pre-heated oven - 1.5 hours for this 1 kg roast will do nicely.
	Chop up your onion (I'm using a red onion here, but it doesn't really matter).
	Cut off a small part (5%) of your roast for your gravy. Cut into small bits.
	Pour the olive oil to a small saucepan, heat up the oil and add the meat strips.
	Then add the onion and fry together until the meat and onion looks like this - a couple of minutes will do the trick.
	Then add the water.
	Now add the stock cube.
	We will add a teaspoon of honey as this gives the pork gravy a nice sweet touch ...
	... as anyone who likes sweet and sour pork will appreciate. Also add the oregano.
	Talking about sour - now add a teaspoon of white balsamic vinegar.
	Now press the garlic into the mixture. This is where my guests arrived and I was too embarassed to take any more photos - I will take some next time I prepare this dish and add them, I promise! Let the gravy stock simmer on a low flame for a good hour (you can do that whilst the roast is in the oven...), best with a lid on the saucepan. Replenish the water so you will end up with the same amount you started off with. After you have started the gravy stock, check your roast. As soon as you have some pork fat collecting in your roasting dish, open the oven every 15 minutes and pour the grease with a spoon over the roast. This will ensure that you get a nice crackling. Once the roast is done and the crackling looks nice, take the roast out of the oven. Take the roast out of the dish onto your cutting board and put the roasting dish on the hob and light a flame under it. Separate the solid bits (meat and onion) from your gravy stock and throw them away. Pour your gravy stock into the roasting dish and dissolve all the caked-on residue with it. Now separate the fat from the gravy with a gravy separator or a spoon. Dissolve the corn flour in some water and pour about half of this mixture into the roasting dish. Bring to a boil and stir - adjust the thickness of the gravy with the corn flour/water mixture. Add salt and pepper to your taste.