roast pork

Good gravy has the power to transform, or even save, a meal. This year, open your mind to a slightly radical idea: make your gravy a few days, or even weeks in advance, simply reheating it in your turkey tray on the big day. Stress, saved.

Get-ahead gravy

onions

carrots

celery

rashers of higher-welfare smoked streaky bacon

bay leaves

sage

rosemary

star anise

chicken wings

olive oil

60 ml sherry or port optional

flour

cranberry sauce

https://www.youtube.com/watch?v=XmxJeptDDlY

This classic roast pork recipe with lots of delicious crackling is great for Sunday lunch with the family. Top with our tasty apple & cider gravy

Roast pork with crackling

garlic cloves,sliced into thin slivers

rosemary,broken into small sprigs

bay leaves,torn

onion,roughly chopped

carrot,chopped

Bramley apple,peeled, quartered, cored and roughly sliced

sunflower oil

tbsp plain flour

milliliters cider

stock

If you have time, rub salt in the pork skin 2 hours before cooking and leave it uncovered in the fridge. Heat the oven to 230C/210C fan/gas 8. Turn the pork rind-side down and with a small knife make about 6 deep incisions along the meat. Poke a sliver of garlic, a piece of rosemary and bay in each incision and turn the pork the right way up. If you didn’t salt the pork earlier salt the skin now.

Mix the carrot, onion and apple and scatter along the middle of a shallow roasting tray to make a bed for the pork to sit on. Sit the pork on the vegetables and rub the skin with the oil. Place the pork in the oven and leave for 15 mins then turn the heat down to 180C/160C fan/gas 4 and continue to roast for 1hr 30 mins. If after this time you don’t have brilliant crackling turn the heat up again and check every 5 mins until the skin has crackled.

Remove the pork from the roasting tray to a board to rest and pour off all but about 2 tbsp of fat from the tray. If your tray is robust enough to go on the heat then do so, if not scrape the contents into a shallow saucepan and place on the heat. Stir the flour in with the veg and cook until you have a mushy, dark amber paste then splash in the cider and bubble down to a thick paste again. Pour in the stock and simmer everything for 8-10 mins until you have thickened gravy. Strain the sauce into another saucepan pushing as much puréed apple as you can through the sieve. Simmer again and season to taste.

Carve the pork loin with crackling attached into slices using a serrated knife and serve with your favourite vegetables and the apple and cider gravy.

This savory braised pork shoulder is inexpensive, easy, and delicious. Try this fall family meal for Sunday dinner or a weeknight supper.

Braised Pork Shoulder

Pork shoulder

tbsp Olive oil

tbsp Butter

Onion (chopped)

Celery (chopped)

Carrot (chopped)

Garlic (chopped)

Kosher salt

black pepper

tbsp Tomato paste

tbsp Flour

Red wine

Beef broth (low sodium)

Parsley (tied)

Bay leaves

Preheat oven to 350° F. Cut pork shoulder into five or six large chunks. Heat olive oil and butter in a large Dutch oven, over medium-high setting. Working in batches, sear the pork chunks on all sides until they have a light golden-brown crust. Remove pork and set aside.

Reduce heat to medium and add onion, celery, and carrot. Sweat the mirepoix for about five minutes until soft. Add garlic and cook for another minute. Stir in salt and pepper.

Stir in the tomato paste and cook for a couple of minutes until it starts to brown slightly. Then, sprinkle the flour in the pan and cook it for a couple of minutes as well. Add the red wine and cook to reduce slightly.&nbsp; Return the pork chunks to the Dutch oven.

Add enough beef broth until it reaches the top of the pork but does not cover it. Add parsley and bay leaves, cover the Dutch oven and place in oven for three hours or until fork tender. Allow the meat to rest for five minutes and then serve.

This next-level Sunday roast is well worth the wait – just try to resist that perfect crackling. 

6-Hour Slow-Roasted Pork Shoulder

pork

red onions

garlic

vegetable stock

6-hour slow-roasted pork shoulder

Master crispy crackling with this simple roast pork shoulder recipe and you’ll have the perfect roast dinner. Use our <a href="https://www.bbc.co.uk/food/articles/roast-calculator">roast calculator</a> to work out exact roast pork shoulder cooking times and temperatures.

Roast Pork Shoulder

ounces-5lb half pork shoulder, boned and rolled

sea salt

white onions,

Bramley apples, peeled,

rosemary,

demerara sugar,

Roast pork shoulder

The Hairy Bikers' ultimate roast pork belly recipe is great for a Sunday lunch or dinner party. The skin is crisp and crunchy while the meat is soft and tender.

Use our <a href="https://www.bbc.co.uk/food/articles/roast-calculator">roast calculator</a> to work out the exact pork belly cooking times and temperatures.

Roast Pork Belly

pork belly, skin scored

tbsp finely chopped fresh thyme leaves

tsp sea salt flakes

tsp black pepper,

apples, peeled, quartered,

onions,

sage leaves

tsp plain flour

200 milliliters/7fl oz cider

Roast pork belly

This pork roast is so easy to make it almost cooks itself.&nbsp; But you can take all the credit when your guests start to moan after tasting this deliciously seasoned&nbsp;Rack of Pork!

Oven Roasted Rack Of Pork

dijon mustard, stone ground mustard or olive oil

sea salt & black pepper

carrots -rough

onion-rough

rough

mustard seeds

coriander seeds

dill seeds

onion

red pepper flakes

coarse sea salt

paprika

black peppercorns

Oven Roasted Rack of Pork

preheat oven to 450 degrees

In a roasting pan add your rough cut vegetables and garlic

rinse the rack of pork well and pat dry

place rack fat side up, on top of cut veggies

apply a liberal amount of mustard (or olive oil) rubbing it into the top of the roast

sprinkle entire rack with sea salt, pepper, garlic, and onion or just use my personal favorite Montreal Steak Seasoning instead of the other seasonings.**Add one cup of water to the bottom of the pan before roasting.

place pan in preheated 450 degrees F oven for 15 minutes.

after 15 minutes reduce the oven temperature to 325 degrees F and continue to roast for 1½ - 2 hours or until internal temperature has reached 160 degrees for well done or 145 degrees for medium.

Remove the Rack from the oven placing on a cutting board and allow to rest for 10- 20 minutes before slicing the meat. This will allow all the juices to remain in the rack, rather than have them run all over the plate, making the meat dry.

While the rack is resting, place 2 cups of water in the roasting pan and place on the stovetop on medium heat (or back in the oven) and with a spoon loosen all the baked-in meat scraps from the pan, making your pan gravy.

Strain out all of the vegetable pieces and any residue

Cut the rack along the bones, making even portions of the pork, serve with your pan gravy and your favorite sides!

Belly is the cheapest pork roasting joint and, as it’s rich, a little goes a long way, making it perfect for Sundays and dinner parties

Crisp Chinese pork

tsp Chinese five-spice powder

tbsp soy sauce (we used Kikkoman)

ginger,

tbsp Thai sweet chilli sauce

spring onion, finely chopped

Rub the pork with the five-spice and 2 tsp sea salt then leave, uncovered, in the fridge for at least 2 hrs, but preferably overnight. When ready to cook, heat oven to its maximum setting. Lay the pork on a rack over a roasting tin, making sure the skin is exposed. Roast for 10 mins before turning down the heat to 180C/fan 160C/gas 4, then leave to cook for a further 1½ hrs. Have a look at the pork – if the skin isn’t crisp, turn up the heat to 220C/fan 200C/gas 7, then cook for another 30 mins until crisp. Leave to rest on a board for at least 10 mins.

To make the dipping sauce, mix all the ingredients together with 2 tbsp water. Cut the pork into small pieces, then serve with the sauce, plus boiled rice and steamed greens, if you like.

This is a beautiful basic recipe that gives you melt-in-your mouth juicy pork belly with incredible crackling – and it works every time. Carve it up for a mighty roast, or continue slow-cooking until it’s soft enough to pull with two forks. Massive smiles guaranteed.

Perfect pork belly

fennel seeds

dry cider

plain flour

potatoes

fennel

When you’ve got a big crowd to feed, this recipe is sure to go down an absolute treat. With crispy crackling and rich, fennel-spiked liver stuffing, it makes the perfect Sunday lunch with all the trimmings, or you could serve it up with baps, slaw and an array of condiments for a build-your-own party centrepiece.

Beautiful stuffed porchetta

x pork

eating apples

chicken stock

fresh sage (30 grams)

unsalted butter

75 g pine nuts

g raisins

250 ml Vin Santo

sourdough bread

150 g free-range chicken or higher-welfare pork livers cleaned

lemon

oysters

g Parmesan cheese

Garlic Cloves

tbsp Chopped Fresh Rosemary

tbsp Chopped Fresh Thyme

tbsp Olive Oil

tbsp ((or

Sugar

tsp Ground Black Pepper

Make the rub by combining the ingredients in a small bowl or use a mortar and pestle to make it into a paste.

Prep the pork shoulder by patting it dry on all sides with paper towels and trim excess fat. With a very sharp knife, score the fat side with a 1/2&quot; crosshatch pattern going all the way through the fat down to the skin.

Apply the rub marinade on all sides and either ideally cover and refrigerate overnight or let it sit out for a few hours to marinate.

Preheat the oven to a low 275° F / 135° C.

Place the roast on a double foil-lined rimmed baking sheet or roasting pan. You can also use a wire rack to set the roast on so the air circulates all the way around.

When the internal temperature of the roast reaches 175° F, remove it from the oven. Use an instant-read probe thermometer to verify.

Rest uncovered for 30 minutes or longer. The temperature will rise another 5 to 10 degrees.

Optional sear for even crispier skin: If your roast didn&#x27;t get super crispy, you can sear it in a hot oven for a short period of time. After resting the pork shoulder for 30 minutes or longer, preheat your oven to 450° F. Place the roast back in the oven to sear. This will require rotating every 5 minutes or so until it is seared on all sides: 10 to 20 minutes total depending on your oven.

Serve it by slicing or shredding. Serve warm.

Still a relatively cheap cut, pork belly yields beautiful soft flesh and crisp crackling when slow-roasted.

Three-hour pork belly

tsp black peppercorns

1.5-2kg/3lb 5 ounces-4lb 8 ounces piece boneless pork belly, skin scored

lemons

Toast 2 tbsp fennel seeds and 1 tsp black peppercorns in a dry <a href="https://www.bbcgoodfood.com/content/top-five-non-stick-frying-pans">frying pan</a> for a couple of mins. Pound them together in a <a href="https://www.bbcgoodfood.com/content/top-five-mortar-and-pestles">pestle and mortar</a> with some flaked sea salt, the leaves from 1 small bunch of thyme and 3 garlic cloves to make a paste.

Mix with 2 tbsp olive oil and rub all over the flesh of a 1½ - 2kg piece of boneless pork belly. Cover and chill, leaving to marinate for a few hours or overnight.

When ready to cook, rub the skin of the joint with plenty of salt and 1 tbsp more olive oil. Sit on a <a href="https://www.bbcgoodfood.com/content/kimberley-wilsons-top-five-cooling-racks">wire rack</a> in a <a href="https://www.bbcgoodfood.com/review/test-five-best-roasting-tins">roasting tin</a> and roast at 200C/180C fan/gas 6 for 30 mins.

After this time, squeeze 2 lemons over the skin and turn the heat down to 180C/ 160C fan/gas 4. Roast for a further 2 hrs.

Finally, turn the heat back up to 220C/ 200C fan/gas 7 and give it a final blast for another 30 mins or so, to finish the crackling.

Allow to rest somewhere warm for 20 mins. <a href="https://www.bbcgoodfood.com/content/top-five-cooks-knives">Carve up</a> into chunks or slices and serve with the braised cabbage (below) and bay-infused potatoes (see 'goes well with').

An absolutely blinding, easy way to do roast pork chops, with wonderful creamy champ.  

Roasted pork chops with sage & champ

pork loin

½ a bunch of fresh sage

watercress

parsley

spring onions

milk

Flavored with a garlic and fresh herb rub, our crown roast of pork is tender and juicy and makes a beautiful presentation for a holiday meal.

Garlic-Herb Crusted Crown Roast of Pork

8-pound crown roast of pork (14

garlic,

rosemary and thyme

orange,

Salt and black pepper

salt

sage,

thyme leaves

orange zest

Bring the roast to room temperature by removing...

Bring the roast to room temperature by removing it from the refrigerator 1 hour before cooking.

Make the rub by combining the olive oil,...

Make the rub by combining the olive oil, garlic, salt, pepper, sage, rosemary, thyme and orange zest in a small bowl. Set aside.

Position the rack in the lower third of...

Position the rack in the lower third of the oven and preheat to 450°F. Season the cavity of the pork with salt and pepper and stuff with the halved garlic, sprigs of rosemary and thyme and the orange. Shield the ends of the ribs with small pieces of aluminum foil to prevent burning.

Place the pork on a rack in a...

Place the pork on a rack in a roasting pan and, using your hands, coat all the outer surfaces of the meat with the prepared rub. Pour 1/2-inch of water in the bottom of the pan and place the pork in the oven.

Roast for 15 minutes, then reduce the oven...

Roast for 15 minutes, then reduce the oven temperature to 325°F. Continue roasting until a thermometer inserted in the thickest part of the meat registers 145°F. Total cooking time should be around 1-3/4 to 2 hours for an 8 to 9-pound roast.

Tent loosely with foil and allow the roast...

Tent loosely with foil and allow the roast to rest for 20 minutes, then carve by slicing between the rib bones to separate into individual chops.

A one pan low-fat roast with pork and herbed vegetables - healthy and hearty

Herbed pork fillet with roast vegetables

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The most viewed roast pork recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine