Roast pork dinner Recipe

Name: Roast pork dinner
Prep time: 30 min
Cook time: 180 min
Total time: 210 min
Yield: 6 servings
Cuisine: British
Ingredients: 2.5 kg boneless pork loin with skin on (or bone-in shoulder); 2 tbsp olive oil; 2 tsp salt; 1 tsp black pepper; 1 tbsp fennel seeds (optional); 8 large potatoes, peeled and halved; 3 tbsp goose fat or vegetable oil; 4 carrots, peeled and cut into chunks; 2 onions, quartered; 500 ml chicken stock; 2 tbsp plain flour; 1 tbsp apple sauce (to serve)

British · Main course · 210 min total

Roast pork dinner recipe videos

A classic British roast pork dinner with crispy crackling, tender meat, and all the trimmings. Perfect for a Sunday family meal.

30
min prep

180
min cook

6
servings

650
kcal/serving

Ingredients

2.5 kg boneless pork loin with skin on (or bone-in shoulder)
2 tbsp olive oil
2 tsp salt
1 tsp black pepper
1 tbsp fennel seeds (optional)
8 large potatoes, peeled and halved
3 tbsp goose fat or vegetable oil
4 carrots, peeled and cut into chunks
2 onions, quartered
500 ml chicken stock
2 tbsp plain flour
1 tbsp apple sauce (to serve)

Instructions

Preheat oven to 240°C (220°C fan). Score the pork skin in a diamond pattern with a sharp knife, ensuring you cut just into the fat, not the meat. Rub oil, salt, pepper, and fennel seeds all over the skin.
Place pork in a roasting tin, skin side up. Roast for 25 minutes until the skin starts to crackle. Reduce oven to 190°C (170°C fan) and continue roasting for 1 hour 30 minutes (for loin) or 2 hours (for shoulder), until internal temperature reaches 71°C.
Meanwhile, parboil potatoes in salted water for 10 minutes. Drain and shake in the colander to roughen edges. Toss in goose fat and season with salt.
After the pork has cooked for 1 hour, add potatoes, carrots, and onions to the roasting tin around the pork. Baste with pan juices. Return to oven and cook for the remaining time, turning vegetables halfway.
Once pork is cooked, transfer to a board and rest for 20 minutes, covered loosely with foil. Increase oven to 220°C (200°C fan) and roast vegetables for an extra 15 minutes until golden and crispy.
To make gravy: Place the roasting tin on the hob over medium heat. Stir in flour and cook for 1 minute. Gradually add chicken stock, scraping up any browned bits. Simmer for 5 minutes until thickened. Season to taste.
Carve the pork into slices, ensuring each piece has crackling. Serve with roast potatoes, carrots, onions, gravy, and apple sauce.

Tips

For extra crispy crackling, leave the pork skin uncovered in the fridge overnight to dry out.
Resting the meat is essential for juicy results.
Leftover pork makes excellent sandwiches the next day.

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