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Crackling roast pork with garlic and thyme
Serves 10-12 Starters and mains
Ingredients
- 1 x 2.3kg joint of organic pork belly, preferably heirloom
- thyme sprigs to garnish
- roast potatoes, to serve
For the herb paste
- 3 garlic cloves, finely chopped
- 4tbsp freshly chopped parsley
- 1tsp olive oil
- 2tbsp thyme leaves
For the gravy
- 1 litre homemade chicken or pork stock
- mixed freshly chopped herbs, such as parsley, thyme and maybe a small amount of sage
For the roux, to thicken the gravy (optional)
- 110g butter
- 110g flour, or 50g cornflour and 50g rice flour for a gluten-free roux
For the Bramley apple sauce
- 450g cooking apples, such as Bramley Seedling or Grenadier, peeled, cored and quartered around 55g granulated sugar, depending on how tart the apples are
Method
Score the pork skin at 5mm
intervals – a Stanley knife works
brilliantly, otherwise you may want
to ask your butcher to do this
because the skin of organic pork
can be quite tough. (Scoring will
make it easier to carve later.)
Mix the herb paste ingredients together with 1tsp sea salt flakes and 1tsp freshly ground black pepper, adding more oil if needed to make a thick paste. Rub the herb paste well into the cuts; it should not be sitting on top.
Preheat the oven to 180C/ 350F/Gas 4. Roast the pork on a rack over a roasting tin, allowing 28-30 minutes per 450g. Just before the end of cooking, transfer the joint to another roasting tin and increase the temperature to 230C/455F/ Gas 8 to crisp up the crackling.
Cut the apple quarters in half and place in a stainless-steel or cast-iron saucepan with 1-2 dessertspoons water and the sugar. Cover and cook over a low heat. As soon as the apples have broken down, beat into a purée, stir and taste for sweetness.
To make the roux, if using, melt the butter, add the flour) and cook for 2 minutes over a low heat, stirring occasionally. Roux can be stored in a cool place and used as required or it can be made up on the spot. It will keep for at least a fortnight in the fridge.
To make the gravy, de-grease the roasting tin and add the stock to deglaze. Bring to the boil, season, and whisk to dissolve any caramelised pork juices. Thicken with a little roux if desired. Add lots of freshly chopped herbs, such as parsley, thyme and maybe a tiny scrap of sage to the gravy.
Garnish the pork with thyme sprigs and serve with roast potatoes, preferably cooked in lard, and warm apple sauce.
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