The Ultimate Roasted Pork with crackling and gravy

The Ultimate Roasted Pork with crackling and gravy


  • 3kg pork pancetta
  • 4  large onions
  • kosher salt
  • freshly ground pepper
  • olive oil
  • 2 oranges


  1. The first thing to do is to score the skin with a very sharp knife. (Or if you want, ask your butcher to do that for you) CAUTION … score the FAT only, not up to the meat or else you will lose moisture!
  2. Preheat your oven to its maximum (home ovens usually go up to 240 degrees Celsius)
  3. Rub plenty of kosher all over the meat. Be sure to massage well especially on top and please, be generous! Add pepper and rub the skin with a couple of tablespoons of olive oil.
  4. In your baking tray, thickly slice the onions and create a layer for the meat to be placed onto.
  5. Bake for 30 minutes at the maximum temperature. This move will seal the juices but will create a wonderful crisp crackling!
  6. Then, remove from the oven (carefully!!!) and place the 2 oranges which you have sliced close to and around the meat. (Pork can sometimes have an intense odour…oranges not only help with that, but give flavour too!)
  7. Continue cooking at 170 for another 2 hours, uncovered.
  8. When ready, remove from oven and let stand for 20 minutes to rest. The onions underneath will have caramelised and with the juices the meat has released, you can make a delicious gravy! How do you do this? Strain the juices from the pan into a small saucepan, add half a cup (120ml) of meat stock and 1 tsp cornflour dissolved in a little cold water. mix well over high temperature and just as it begins to thicken, remove it from the heat. Add the caramelised onions and just….indulge!