1 X Shoulder of pork
3 tsp of fennel seeds, lightly crushed
2 large bulbs of garlic, separated but not peeled
1 onion, finely sliced
1 bunch of sage
Olive oil
1 tbsp of plain flour
300ml cider

Rub the salt all over the skin, rub the fennel seeds into the slashes of fat (NO OIL). Roast the pork joint at 190C/375F/Gas 5 for 45 minutes, then tuck the garlic, onion and sage underneath, splashing with a little oil if there is no melted pork fat. Turn the heat up to 220c/425F/Gas 7 and roast for another 45 minutes.

Remove the roasting tray and turn the oven up to maximum, turn the pork now so it sits on its bones and return to the oven for another 45 minutes for perfect crackling.

To make the cider gravy, remove the garlic from the roasting tin, pop out of its skins and return to the roasting tin. Put the tin on top of the hob, sprinkle with flour, mix and fry a little, add the cider and let it bubble away. Scrape the tin a bit to release all the caramelised goo stuck to the base, and squash in the soft garlic cloves.

Slice the pork, serve with mashed potato & vegetables.

Enjoy x

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