To begin with please remember to remove your pork silverside
out of the packaging, then pat dry and bring to room
Pre heat your oven to 200°C temperature fan assisted or 215°C
without a fan.
Also, now is the perfect time to season the joint just prior to
Select a large, heavy based roasting tray, ideally with deep
sides and handles for easy movement.
We also advise that you massage a little goose or duck fat or a
light olive oil if the joint does not have a generous coating of
fat then season with good quality fine sea salt.
Then 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.
We recommend that you place the pork skin side up onto the
trivet which should line the base of the tray.
Place in centre of oven and roast for 20 minutes then reduce
the temperature to 190°C then continue roasting for 30 minutes per
500g reaching a core temperature of minimum 70°C.
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.
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.