Remember, after removing your joint from the packaging, pat dry
and bring to room temperature.
Preheat your oven to 210°C for fan assisted or 220°C for ovens
without a fan.
Scald the pork by pouring a kettle full of boiling water over
the joint on a wire rack over the sink.
Choose a large, heavy-based roasting tray, ideally with deep
sides and handles for easy movement.
Season with good quality fine sea salt rubbed into the score
marks on the skin, just prior to cooking.
Make a trivet by roughly chopping equal amounts of onion,
carrot and celery (or our preferred choice of celeriac, the root of
the celery) plus a bay leaf, sprig of thyme and a few black
peppercorns. Another nice addition can be a Bramley apple peeled
Place the pork skin side up onto the trivet which should line
the base of the tray.
Place in the centre of the oven and roast for 20 minutes, then
reduce the temperature to 170°C for fan assisted or 180°C for ovens
without a fan. Continue roasting for 30 minutes per 500g reaching a
core temperature of minimum 72°C.
Remove from the oven, put onto a clean tray and keep warm by
covering with a sheet of tin foil. Rest for a minimum of 20 minutes
before carving, leaving the roasted vegetables in the tray for the
For the gravy, make up 500ml of Essential Cuisine chicken
stock, then deglaze roasting tray with the stock stirring in all
the caramelized juices from the tray. Next pass through a fine
sieve pushing all the juices from the vegetables into a clean
saucepan. Bring to a simmer and thicken if required by whisking in
a teaspoon of cornflour mixed with a little cold water and reduce
until it becomes a rich, glossy gravy.