Phil Vickery's Mother's Day roast
Ahead of Mothering Sunday, Phil Vickery is here with his secret to the most succulent roast pork with golden crackling - not forgetting the secret to that all important snap!
Please note: If you are unsure or would like more information regarding reheating food safely, please check the Food Standards Agency website and consult their reheating guide.
Roast pork with crackling
Ingredients
2 kg boned shoulder of pork, skin scored with a sharp knife, boned and rolled
Salt
Freshly milled black pepper
Chicken stock
Method
Preheat the oven to 200°c / gas mark 6
Rip off about ½ metre of silver foil and scrunch up into a bed for the pork to sit on as a trivet (this is to stop the bottom of the pork frying in its own fat and juices)
Season the skin well with salt and pepper and pop the pork into the oven
After 1 hour 30 minutes remove the pork from the oven and check it is cooked by inserting a skewer or thin-bladed knife into the thickest part of the meat. The juices will run clear, if not then pop back in the oven for a further 15-30 minutes.
Remove the skin with a long-bladed knife making sure that most of the fat is left on the loin
Pop the crispy skin back into the oven on a baking tray fat side up, to crispen up further. Take care, as the crackling will burn quickly.
Meanwhile wrap the pork well in silver foil in a warm place, to let the juices settle and the meat tenderize. Place the tray on the stove and scrape off all the bits stuck to the bottom. Spoon off a little of the fat, then add a little flour to soak up the remaining fat.
Add hot chicken or pork stock and stir well until thickened, then pour into a jug and keep warm
Bramley apple sauce
Ingredients
½ tsp allspice
200ml approximately cold water
3 large Bramley apples, chopped
salt and freshly ground black pepper
50g unsalted butter
Method
Place the allspice, water and the chopped apples into a saucepan over a medium heat
Place a lid on and cook for 15 minutes until the apples are soft and pulpy and you have a nice thick stew
Season with a little salt and pepper and the butter