Yesterday we had a lovely piece of roast pork. It was a outdoor reared pork roasted on a bed of vegetables (and apple). It was lovely and tender and covered in crispy crackling.
My technique is relatively simple, set oven to the highest temperature. Place the pork on some root vegetables (this time I used carrot and parsnip). I do add some olive oil onto the skin of the pork. Once I have put the pork in the oven, I turn the temperature down to about 160℃.
Cook for about an hour, I then baste the pork and add more chopped vegetables to the pan, onion, carrots, mushrooms and parsnips. Place back in the oven.
When the pork is cooked, allow to sit for a while to rest.
I served the pork with roast potatoes, roasted sweet potatoes, roasted parsnips and some steamed green vegetables.
I made a delicious gravy using the cooking juices and beef stock.