Roast Pork

Ingredients

• 2500 gPork roast
• 5 gSalt
• 0.6 gPepper
• 60 mlOlive oil
• 480 mlWater
• 150 gOnion
• 9 gGarlic
• 150 gApple
• 11 gSage
• 1 gClove

Instructions

1. 1

   Preparation

   • On the morning of cooking, remove the pork joint from the fridge and let it warm to room temperature (about 1–2 hours).
   • Preheat the oven to 220 °C and put the roasting tin or rack into the oven to heat.
   • Optional: Remove the rind and butterfly the joint if desired.
   • Rub the joint all over with salt, ground black pepper and any herbs/spices you like. Optionally stud with whole cloves or fill a slit with apple, garlic and fresh sage or basil.
2. 2

   In the roasting pan

   • Spread the chopped onion in the bottom of the roasting pan.
   • Add about 480 ml water so the onions are slightly covered.
   • Place the seasoned pork on top of the onions. If the rind was removed and will be crisped separately, place it on a rack high in the oven.
3. 3

   Roasting

   • Put the pan on the middle shelf of the preheated oven.
   • Roast about 50 minutes per kilogram (approx. 125 minutes for 2.5 kg) until juices run clear when pierced.
   • If crackling is not crisp, increase oven to highest setting or use the grill briefly while watching closely.
4. 4

   Resting and serving

   • Loosely cover the joint with foil and let rest about 15 minutes in a warm spot so juices redistribute.
   • Check that the crackling (if cooked separately) is crispy; if not, finish under high heat.
   • Carve and serve with vegetables or preferred sides.