Now. Tonight's meal was Roast Loin of Pork (with crackling) served with brown rice, squash and gravy. It sounds complicated but was easy. It just took a bit of planning and took about 3 hours to cook, but most of that was just oven time. I spent most of the time playing with the baby.
I can't believe how good it was. I didn't give the crackling to the kids because it is a bit tough. It really was a delicious meal.
Ingredients:
- oil (preferably olive oil)
- rolled pork loin (with crackling) (that's just the fat and skin)
- squash or any other vegetables (carrots, potatoes ... I used squash because its all I had in the fridge)
- 1 medium onion (I prefer the red ones because they are sweet)
- 1 tablespoon plain flour
- stock 10 oz or 300 ml (I used a vegetable cube in water)
- Salt and any other preferred herbs
1. Heat oven to 240 C (220 C if using fan) or if you use Fahrenheit heat to 460 degrees. Oil a roasting pan and place pan in hot oven for 10 minutes.
2. Season all sides of pork with salt (I used coarse salt) and other herbs of preference. Cut onion into circles and place on bottom of pre-heated pan. Place seasoned pork loin on top of onions so that the loin does not actually touch the pan. Place in oven for 20 minutes.
3. Reduce heat to 190 C (170 C with fan) or 370 Fahrenheit and cook for 30 minutes per 500 grams (or 30 minutes per pound).
4. When the pork has about 40 minutes left, cook brown rice and toss cut vegetables straight into cooking tray with pork loin.
5. After cooking time is complete blast heat back up to 240 C (220 C if using fan) or if you use Fahrenheit heat to 460 degrees for 10 minutes to get a crispy crackling.
6. Remove pork and place in a warm place before carving into slices.
7. In a pot (on hob) add about 4 tablespoons of the excess fat & oil from cooking pan to stock. Bring to a bubble and slowly add the flour (sifting is best). Keep stirring. Let bubble for 5 minutes. It should turn into a thick gravy.
Serve.
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