Roast Pork with Gravy - Father's Day Dinner

There is nothing better than the feeling of biting into the

crispy crackling of a perfectly cooked pork roast.

A lot of crunch, followed by a tiny bit of chewiness,

the textures in one mouthful are like nothing else.

INGREDIENTS (Serves 6)

3kg Pork Leg or Rolled Loin 
1/4 Cup Olive Oil
1 Tbsp Sea Salt
10 Desiree Potatoes, quartered
1kg Pumpkin, deseeded and cut into large roasting chunks
6 Green Onions with bulbs, trimmed
1Tbsp Rosemary Leaves, chopped
4 Apples, cored and quartered
1 Tbsp Brandy
2 Tbsps plain flour
1 3/4 Cups Vegetable Stock

To Serve:
Honey Carrots
http://beccannonsrecipes.blogspot.com/2011/09/honey-dutch-carrots.html

Asparagus with Crispy Breadcrumbs
http://beccannonsrecipes.blogspot.com/2011/06/asparagus-with-crispy-breadcrumbs.html

METHOD

Preheat oven to 250°C. Place pork on a roasting rack in a large roasting pan.

Rub 2 tbsps oil over rind. Sprinkle with sea salt, using fingertips to rub into rind. Roast for 20 minutes.

Place potatoes, pumpkin, onions, rosemary and remaining oil in a large bowl. Toss until well coated.

Reduce oven to 180°C. Roast pork for a further 40 minutes. Remove pork from oven and baste with pan juices. Arrange potatoes, pumpkin and onions around pork. Roast for a further 1 hour.

Arrange apples in roasting pan with pork. Baste with pan juices. Roast for a further 30 to 40 minutes or until pork is just cooked.

Remove pork to a plate. Cover loosely with foil. Stand for 15 minutes to rest.

Spread vegetables and apple over roasting pan. Increase oven to 220°C. Roast for a further 10 minutes or until golden and tender. Remove vegetables and apple to a serving platter.

Drain excess fat from roasting pan into a jug. Place oven pan over a  medium heat on the stove top.

Add 2-3 tbsps of pan juices, brandy and stir to scrape sediment from base of pan. Add flour. Cook, stirring, for 1 minute.

Remove pan from heat and stir in stock. Return pan to heat. Cook, stirring, until gravy comes to the boil.

Slice pork and serve with apple, potatoes, pumpkin, onions, aspargus, carrots and gravy.