Roast Pork, Scratching and Sweet Potato Roast

PorkSweetPotatoRoastedGarlicGravy-JustinaSullivan

 

Roast Pork Scratching and Sweet Potato Roast

I made this on a very cold, grey and windy Sunday in London and it cheered me up nicely (along with a glass of red wine (but beer would also pair very well!).

 

 

Roast Pork, Scratching and Sweet Potato Roast

Serves 4

 

INGREDIENTS:

1kg boneless pork leg joint
Sea Salt
7 sweet potatoes peeled and cut into chunks (6 are for mash and one is reserved for the gravy)
1/2 garlic clove, crushed
Salt and Pepper
Olive oil
300ml reserved sweet potato water (see recipes for instructions)
1 chicken stock cube
1/2 white onion, peeled and ends removed
1 sprig of thyme
220g green beans
1 tsp lemon rind

 

METHOD:

  1. Preheat oven to 180°C, 200°C fan-forced or Gas mark 6.
    Rest pork at room temperature for 30 minutes before roasting.
    Sprinkle pork with sea salt. On a roasting tray, place pork in the centre of a pre-heated oven and cook for 1 hour. Increase the oven temperature to 220°C/Fan 200°C/Gas 7 and cook for remaining 30 minutes (If crackling is not crisp enough once out of the oven, gently remove scratching from the meat and place under a hot grill until nice and crunchy.

  2. Whilst pork is roasting, peel sweet potatoes, cut into chunks, bring to the boil in salted water then turn to simmer for approximately 20 minutes or until soft. Drain but keep the sweet potato cooking water as this will make your gravy base. Mash potatoes with a good drizzle of olive oil and season with salt and pepper.
  3. Make your gravy once pork has come out of the oven and is resting. Using the roasting pan, add 300ml of the sweet potato cooking water to the tray. Scrape all the bits off the pan and combine the pork fat into the water. Transfer liquid into a saucepan then add a chicken stock cube, the white onion halve and the remaining peeled and chopped sweet potato chunks. Bring to the boil then simmer until potato is soft and sauce has thickened. Remove thyme twig. Using a hand blender, blend gravy until smooth. Taste and season with salt and pepper if necessary.
  4. While gravy is simmering fill the base of a medium saucepan with 1cm of water. Add beans, cover with a lid and allow to come to the boil (you will see the lid moving and steam coming out) turn to simmer for approximately 7 minutes. Drain and toss beans in olive oil then add lemon rind and season with salt and pepper.
  5. Carve pork and divide between plates with cracking on top, sweet potato mash, green beans and pour over gravy.

 

 

 



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