Roast Pork with Cider Gravy

Ingredients:

1.5kg boneless leg of pork, rolled
1 tbsp olive oil
1/2 tsp sea salt

For the Gravy:
1 tbsp olive oil
2 shallots, peeled and finely chopped
300ml cider (dry is best)
500ml pork stock (either freshly-made from pork bones or with a stock cube)
1 tsp fresh thyme leaves
2 tbsp plain flour

Method:

Arrange the pork on a rack in a large roasting tin. Score the fat in a diamond pattern (easiest done with a sharp knife such as a craft knife).

Drizzle the olive oil over the pork then scatter over the sea salt and rub into the pork. Transfer to an oven pre-heated to 180°C and roast for between 100 minutes and 120 minutes, or until the pork is cooked through and the juices run clear and the crackling is crispy. Remove from the oven and transfer the meat to a chopping board. Cover with kitchen foil and set aside to rest for 10 minutes.

In the meantime, prepare the gravy. Heat the oil in a pan and add the shallots. Cook gently for about 3 minutes, or until softened but not coloured. Pour in 4 tbsp of the pork roasting pan juices and scatter over the flour. Stir to combine and form a smooth roux then cook, stirring constantly, for 2 minutes.

At this point whisk in the cider until smooth. Bring to a boil and cook for 2 minutes, until thickened. Add any remaining juices from the pork then beat in the stock and the thyme leaves.

Cook gently for about 5 minutes, or until thickened to your liking. Turn the gravy into a sauce boat, slice the pork and serve.

This goes very well with maple and orange chantenay carrots.

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