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french trimmed pork cooked

Method

  1. Remember, after removing your joint from the packaging, pat dry and bring to room temperature.
  2. Preheat your oven to 210C for fan assisted or 220C for ovens without a fan.
  3. Scald the pork by pouring a kettle full of boiling water over the joint on a wire rack over the sink and then leave to dry.
  4. Choose a large, heavy based roasting tray, ideally with deep sides and handles for easy movement.
  5. Season with good quality fine sea salt rubbed into the skin, just prior to cooking.
  6. Make a trivet by roughly chopping equal amount 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 clack peppercorns. Another nice addition can be a Bramley apple peeled and quartered.
  7. Place the pork skin side up onto the trivet which should line the base of the tray.
  8. Place int he centre of the oven and roast for 25 minutes, then reduce the temperature to 180C for fan assisted or 190C for ovens without a fan. Continue roasting for 30 minutes per 500g reaching a core temperature of minimum 65C.
  9. Remove from the oven, place 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 gravy.
  10. For the gravy, make up 500ml of Essential Cuisine chicken stock, then deglaze roasting tray with the stock stirring in all the caramelised 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.