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pork rump joint


  1. To kick off, please remove your rump of pork roasting joint out of the packaging, then pat dry and allow your roasting joint to get to room temperature
  2. Also, please Pre heat your oven to 200 oc temperature fan assisted or 215 oc without a fan
  3. Season your joint with salt and pepper just prior to starting to roasting
  4. Use a large, heavy based roasting tray, ideally with deep sides and handles for easy movement
  5. We recommend that at this stage you also massage a little goose or duck fat or a light olive oil if the joint does not have a generous coating of fat
  6. Make a trivet by roughly chopping equal amounts of onion, carrot and celery or my 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 and quartered to the trivet
  7. Place the pork skin side up onto the trivet which should line the base of the tray
  8. Place in centre of oven and roast for 20 minutes then reduce the temperature to 190 oc then continue roasting for 30 minutes per 500g reaching a core temperature of minimum 65 oc
  9. Remove from oven and pop onto a clean tray and keep warm by covering with a sheet of tin foil then resting for a minimum of 20 minutes before carving, leaving the roasted vegetables in the tray for the gravy
  10. For the gravy I make up 500 ml of essential cuisine chicken stock, then deglaze roasting tray with this stock stirring all the caramelized juices from the tray, then pass through a fine sieve pushing all the juices from the vegetables into a clean sauce pan, bring to the simmer and thicken if required by whisking in a teaspoon of corn flour mixed with a little cold water and reduce till you reach a rich glossy gravy