- 3kg pork pancetta
- 4 large onions
- kosher salt
- freshly ground pepper
- olive oil
- 2 oranges
- 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!
- Preheat your oven to its maximum (home ovens usually go up to 240 degrees Celsius)
- 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.
- In your baking tray, thickly slice the onions and create a layer for the meat to be placed onto.
- Bake for 30 minutes at the maximum temperature. This move will seal the juices but will create a wonderful crisp crackling!
- 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!)
- Continue cooking at 170 for another 2 hours, uncovered.
- 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!