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Preparing your kitchen...
Sunday roast pork
Dinner
Difficulty
0
Prep15m
Cook70m
Servings
4
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menu_bookPreparation Timeline
1
Step 1
Preheat oven to 220°C/200°C fan-forced. To prepare potatoes, drain potatoes in a colander and toss for 1 minute to rough up the edges slightly.
2
Step 2
Pat pork rind dry with paper towel. Remove string from pork and re-tie with 5 pieces of cooking string.
3
Step 3
Rub rind with rice bran oil and season with salt, then arrange on a wire rack.
4
Step 4
Coat bottom of a shallow roasting pan with olive oil and preheat in oven for 5 minutes. Remove pan from oven and add potato, carefully tossing in oil. Season well.
5
Step 5
Set the wire rack over the roasting pan and place potato around pork. Roast potato and pork in oven for 1 hour, tossing potato every 15 minutes, or until golden and crisp, pork is cooked through, and rind is golden and crackled.
6
Step 6
Meanwhile, to prepare carrots, toss carrots, honey and chilli together in a medium bowl. Line a large baking tray with baking paper. Transfer carrots to prepared tray and add to oven in the last 25 minutes of roasting time. Roast until caramelised and cooked through.
7
Step 7
Remove carrots, potatoes and pork from oven. Set pork aside for 10 minutes to rest. Slice.
8
Step 8
Add puddings to a baking dish. Bake in oven according to packet instructions or until heated through.
9
Step 9
To prepare peas, place peas and butter in a microwave-safe bowl. Cover and microwave on high for 3 minutes or until peas are vibrant and cooked through. Top with parmesan.
10
Step 10
Combine gravy and ⅔ cup boiling water in a jug. Season generously with freshly cracked black pepper. Stir to combine.
11
Step 11
Divide pork, potato, peas, carrot and pudding among plates and drizzle with gravy. Serve.