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This savory roast pork with gravy brings comfort and warmth to any winter evening. The pork shoulder becomes tender and juicy with a perfectly crispy crackling, enhanced by fragrant cumin and a rich homemade gravy. It’s a dish that feels special on a busy weeknight yet simple enough for family gatherings.
I remember the first time I roasted this pork during a cold winter. The aroma filled the house, and by the time we sat down, everyone was smiling and eager to dig in. Now it’s a regular at our table when we want to feel truly satisfied.
Ingredients
- Pork shoulder with skin on: essential for crispy crackling, choose a well-marbled piece for tenderness
- Olive oil: for rubbing, adds a subtle fruitiness canola oil works if you prefer a neutral taste
- Salt: enhances all flavors, adjust according to preference
- Black pepper: freshly ground gives the roast a warm kick white pepper is an option for a milder note
- Ground cumin: adds an earthy aroma and depth you can experiment with paprika or garlic powder for variation
- Onions: quartered, they caramelize beautifully and keep the pork moist
- Water: used for roasting chicken or vegetable stock can enrich the flavors
- Chicken stock cube: pick a good quality one vegetable stock cube for vegetarian gravy option
- Cornflour: thickens the gravy smoothly arrowroot powder can be used if gluten-free is needed
- Cold water: mixes with cornflour to make a slurry for the gravy
Instructions
- Preheat the oven:
- Set your oven to 180 degrees Celsius and allow it to fully heat while you prepare the pork. This ensures a steady cooking temperature from the start.
- Prepare the pork:
- Dry the pork skin thoroughly using paper towels. Scoring the skin with shallow lines helps the fat render out and creates that sought-after crispy crackling. Be careful not to cut too deep into the meat.
- Season the flesh:
- Rub the pork flesh side with ground cumin, salt, and black pepper. This seasoning penetrates the meat, bringing aromatic warmth beneath the crisp skin.
- Add onions and water:
- Place quartered onions in a large roasting tray and pour two cups of cold water around them. The onions add sweetness while the water keeps the meat from drying out.
- Roast the pork:
- Put the pork shoulder on top of the onions and roast for one and a half hours. Halfway through cooking, add the remaining two cups of water carefully without lowering the oven temperature.
- Crisp the crackling:
- Increase the oven temperature to 240 degrees Celsius for the last twenty minutes. This high heat crisps up the skin into an irresistible crackling. Keep a close eye to avoid burning.
- Let it rest:
- Remove the roast from the oven and allow it to rest for at least twenty minutes. Resting helps the juices redistribute, making every slice tender and juicy.
- Prepare the gravy:
- Strain the pan juices into a saucepan. Dissolve the stock cube in boiling water and combine with the pork juices.
- Thicken the gravy:
- Mix cornflour with cold water until smooth to create a slurry. Whisk this into the saucepan and bring to a boil, stirring constantly until the gravy thickens to your liking.
- Serve and enjoy:
- Slice the roast pork and serve with the luscious gravy. Apple sauce or roasted vegetables make excellent accompaniments.
Cumin is my favorite ingredient here — its warm, slightly smoky flavor transforms the pork without overpowering it. One winter when my family tried this recipe for the first time, the crackling was so good it disappeared before the meat. It’s simple touches like scoring the skin and resting the meat that make all the difference.
Storage tips
Store leftover roast pork tightly wrapped in the refrigerator and consume within three days for the best flavour. Gravy keeps well separately in an airtight container for up to two days. Reheat gently to avoid drying out the meat.
Ingredient substitutions
Swap olive oil for canola or sunflower oil to keep a neutral flavour. Use smoked paprika instead of cumin for a smoky twist. Cornflour can be replaced with arrowroot powder if gluten-free is preferred.
Serving suggestions
Pair this roast pork with creamy mashed potatoes or roasted seasonal vegetables. Serve alongside a crisp green salad to balance richness. Apple sauce or Dijon mustard make perfect condiments.
Serve this roast for a cozy family meal and let the gravy bring everyone together. Leftovers make a quick satisfying dinner the next day.
Common Recipe Questions
- → Comment obtenir une peau croustillante sur le porc rôti ?
Il est important de bien sécher la peau, de la quadriller avant cuisson, puis d'augmenter la température du four en fin de cuisson pour obtenir un croustillant parfait.
- → Quels apports le cumin apporte-t-il au plat ?
Le cumin parfume la viande d'une note chaude et légèrement épicée, enrichissant ainsi la saveur globale du plat.
- → Puis-je remplacer le bouillon de poulet dans la sauce ?
Oui, un bouillon de légumes peut être utilisé pour une saveur plus douce et une option végétarienne.
- → Comment épaissir la sauce sans farine ?
La fécule de maïs ou l'arrow-root sont d'excellents agents épaississants sans gluten pour une sauce onctueuse.
- → Combien de temps doit durer le repos de la viande après cuisson ?
Un temps de repos d'environ 20 minutes permet aux jus de se répartir uniformément, assurant une viande tendre et juteuse.