Pork Roast

Delicious pork roast with great crackling and the best gravy ever

5 star rating based on 369 reviews

Ingredients for 4

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800 gramspork
1 oniononion (medium size, 160g each) (160 grams)
1 cubestock cube (pork) (10 grams)
1 1/8 tablespooncorn flour (10 grams)
1 1/4 teaspoonhoney (6 grams)
1 1/4 teaspoonwhite wine vinegar (6 grams)
1 clovefresh garlic (medium size, 3g each) (3 grams)
2 teaspoonsdried oregano (2 grams)
300 mlswater
1 1/16 tablespoonolive oil (16 mls)
Salt content: 0% (by weight, not counting salt in other ingredients)


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

Step-by-Step Instructions

Recipe PhotoOur 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.
Recipe PhotoChop up your onion (I'm using a red onion here, but it doesn't really matter).
Recipe PhotoCut off a small part (5%) of your roast for your gravy. Cut into small bits.
Recipe PhotoPour the olive oil to a small saucepan, heat up the oil and add the meat strips.
Recipe PhotoThen add the onion and fry together until the meat and onion looks like this - a couple of minutes will do the trick.
Recipe PhotoThen add the water.
Recipe PhotoNow add the stock cube.
Recipe PhotoWe will add a teaspoon of honey as this gives the pork gravy a nice sweet touch ...
Recipe Photo... as anyone who likes sweet and sour pork will appreciate. Also add the oregano.
Recipe PhotoTalking about sour - now add a teaspoon of white balsamic vinegar.
Recipe PhotoNow 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.

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10A good recipe with clear instructions & pictures. Thanks.
10Hi, I enjoyed redaing your latest entires. Loved the pictures and impressed by what you are doing. Could not find the place to sign up for receiving updates when you post. Thanks.Pat
10Booya wicked innit!
10Well worth doing you will not be disappointed thank you for the great recipe gravy was FANTASTIC my other half steven made it brilliant looks like steven will be doing more
10This was FANTASTIC and very easy.
10Sounds delicious!Keep onion peices and meat peices and add to a homemade soup!
10the best ever gravy wow,many thanks
10the best ever gravy wow,many thanks
9I've never made good gravy before, thanks for sharing!
10I have been looking for a way to make my gravy a bit more tasteful! Thankyou so much for sharing :)
10Amazing - wonderful
10I've used this recipe doZens of times and couldn't be happier, great recipe Tip: for good crackling score the skin with a sharp blade( i use a scalpel ) pour some boiling water over the slots to open them up, pat the skin to dry it completely then rub salt into the skin, cook at a high heat for hard crackling, then turn the temp down a bit so the pork doesn't become overcooked
8i liked it
10Great gravy for pork roast thanks
10very different much better than apple sauce,thanks,Stuart in S.A.
8Can smell it, good
10Yummm... I slow cooked our pork roast but used this recipe for gravy, SO GOOD! Hubby requested apple sauce to go with the pork which I also made, but once he tasted the gravy he was blown away. I left out only the honey, as we prefer our savouries... very savoury :) Thanks for an awesome recipe!
10Your pages are wonderful! As someone who never learned to cook, you make it so simple. Thank you!
8will let you know cooking it tomorrow
10Lovely gravy. I cook the Sunday roast every week and usually use the veg water, cornflower and meat juices only to make gravy so am wondering if you have similar instructions for chicken and beef?
10love the honesty
10Thank you for your step by step photo recipe for pork, I never have nanaged how to get the lovely crackling on top, I now know that I have put the ovenon at too low a heat, My gravey turned out lovely thanks. I have always used apples/apple sauce as we are luck enough to have a garden with some fuit trees,of apple pear cherry in quite a cold part of Scotland of the bitter cold see atlantic gale force winds. Plwase post the rest of the rest of the photos for the finish Thanks a million love Janice x
10FIRST RATE. Would help if cooking time given as min./lb Russ Russell. Guernsey Channel Islands
8Wow!...looks yummy! and it's easy to follow with step by step instructions. still waiting for remaining photos :D
9Absolutely scrummy - thankyou v much indeed - never cooked pork before, went down a treat :-)
8Excellent, congratulations
10Tried this but changed it slightly to what was in my cupboard it was fab. Given that Id never cooked a pork roast before too, there was nothing left, Im well impressed, thanks x
10You missed out the temperature
1010 i have now cokoked this recipe for a vast vasriety of university collegues and every time it has been a great success!!
10very nice. seems that you bound 2 pieces. very cleaver. hope it wikk be tasty, too. thanks a lot.
10looks so yummy..
10fantastic gravy,it was very tasty. could you post the rest of the pictures
10good idea with the gravy. tastyyyy
10LOL dats sik doe styll :p:Pp xxxxx
10 Awesome!
10fantastic gravy - which is quite tricky to get from pork!
10It is now 2010 and still no photos
10yeah!!!! not tried it just fort id comment
10Fantastic recipe, well done, much better than Delia's. Very tasty and easy to follow. Photos very helpful especially for a novice like me. Thanks. Louise Robinson
9great straight forward instructions and good pics ! Thanks
10great tips, thanks!
10Wow! this is Amazing! Best roast pork i've tasted :)