Thursday, 1 December 2011


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Of course, no pork dinner is complete without crispy crackling and this recipe explains how to achieve that. Perfect with roast potatoes, seasonal vegetables and apple sauce.
Serves 6.

2 kg Pork leg
1 onion
2 tablespoons Sea salt
1 tablespoon flour
1 pack Sage & onion stuffing mix
350 ml chicken stock
200 ml water

Preheat oven to 200C/ gas 7.

Place the pork onto a wire rack over a roasting tin.  Lightly score the pork skin with a knife and rub with sea salt.  Allow to rest for 20 minutes, then remove the salt and any excess moisture (this makes the crackling super crunchy).

To calculate cooking time cook for 25 minutes per 450g, plus an additional 25 minutes. Place in oven for 20 minutes, then place the water into the roasting tin.  Lower the temperature to 180C/gas 5 for the remainder of the cooking time.

Remove the pork from the oven, cover in tin foil and allow to rest on a plate for 20 minutes.
Make the stuffing following pack instructions and shape into balls. 

Use the fat in the roasting tin to make the gravy by mixing the flour, stock with the fat from the tin.

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