Crisp Crackling Roast Pork with a Red Currant Gravy Recipe
Enjoy tender, juicy roast pork with a perfectly crisp crackling, complemented by a rich and tangy red currant gravy.
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Ingredients
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Main Ingredients
Method
Cooking Instructions
Prepare the Pork
Preheat the oven to 220°C (428°F). Score the skin of the pork shoulder in a crisscross pattern and rub it with olive oil, salt, and black pepper. Place garlic cloves and thyme sprigs on top.
Roasting
Place the pork on a roasting rack in a roasting pan. Roast for 30 minutes at high heat until the skin is crisp. Reduce the temperature to 160°C (320°F) and continue roasting for about 3 hours, or until the internal temperature reaches 70°C (160°F).
Rest the Pork
Once cooked, remove the pork from the oven and let it rest for at least 20 minutes before carving.
Make the Gravy
While the pork rests, use the pan drippings to make the gravy. Place the pan over medium heat, add chopped onion and cook until softened. Stir in red currant jelly, chicken broth, and red wine. Bring to a simmer and cook until slightly thickened. Strain if desired.
Serve
Carve the pork and serve with the red currant gravy.
