Delia Smith Roast Pork Recipe

This definitive Delia Smith Roast Pork Recipe is a succulent and impressive Sunday lunch centerpiece, which uses a specific high-heat technique to create perfect, glass-like crackling. It’s a foolproof traditional roast, served alongside soft roasted apples and a rich cider gravy.

Delia Smith Roast Pork Ingredients

The Meat & Crackling:

• 1 joint of Loin of Pork (approx. 4-5 lb / 1.8-2.25 kg): Rolled and tied. Ask your butcher to score the skin finely for you (or do it yourself with a Stanley knife).
• 1 tablespoon Sea Salt (crushed): Essential for drawing out moisture to crisp the skin.
• 1 tablespoon Oil: Helps conduct the heat into the rind.

The Roast Accompaniments:

• 2 large Onions: Cut into thick slices. These act as a trivet to lift the meat and flavor the juices.
• 8 small Cox’s Apples: Left whole and cored. These roast alongside the pork for a classic sweet-tart pairing.

The Gravy:

• 1 level dessertspoon Flour: To thicken the juices.
• 10 fl oz (275 ml) Dry Cider: Pork and apple is the theme here; cider enhances that.
• Salt and Pepper: To season.

How To Make Delia Smith Roast Pork

1. Prepare the Meat: Take the pork out of the fridge 1 hour before cooking. Preheat the oven to a searing 475°F (240°C).
   • Crucial Crackling Step: Dry the skin thoroughly with kitchen paper. If the skin is wet, it will steam, not crackle.
2. Season: Place the onion slices in a roasting tin to form a base. Place the pork on top. Rub the skin all over with the oil. Crush the sea salt and massage it deep into the scored lines of the skin.
3. The High Heat Blast: Place the tin on a high shelf in the oven. Roast for 25 minutes until the skin starts to blister and harden.
4. Low and Slow: Turn the oven heat down to 375°F (190°C). Continue to roast.
   • Delia’s Calculation: Allow 35 minutes per lb (450g). Do not baste the meat, or the crackling will go soft.
5. Add the Apples: About 45 minutes before the end of the cooking time, place the whole cored apples into the tin around the pork.
6. Rest: Remove the pork and apples to a warm serving platter. Leave the onions in the tin. Do not cover the crackling with foil, or it will become soggy. Let the meat rest in a warm place for 20-30 minutes.
7. Make the Cider Gravy: Place the roasting tin with the onions and meat juices over direct heat. Sprinkle in the flour and whisk quickly to absorb the fat. Gradually whisk in the dry cider. Bring to a boil, scraping up the sticky bits from the bottom. Simmer until thickened, then strain into a jug.

Recipe Tips

• The “Dry Skin” Rule: Moisture is the enemy of crackling. Delia emphasizes drying the skin with paper towels until it is bone dry before applying oil. Some cooks even use a hair dryer on the skin for a few minutes!
• Carving Strategy: Don’t try to carve through the hard crackling while it’s attached to the meat. Run a knife underneath the crackling to detach it in one large piece, break it into shards, and then carve the meat underneath.
• Salt Type: Use flaky sea salt (like Maldon) rather than fine table salt. The larger crystals get stuck in the scores and help blister the fat better.
• Emergency Fix: If the crackling isn’t crisp enough when the meat is done, cut it off the joint and place it back in the oven on a baking sheet at a high temperature (or under the broiler/grill) for a few minutes while the meat rests. Watch it closely so it doesn’t burn.

What To Serve With Delia Smith Roast Pork

• Sage and Onion Stuffing: A savory classic.
• Braised Red Cabbage: The vinegar notes cut through the rich pork fat.
• Roast Potatoes: Cooked separately for maximum crunch.
• Mustard Mash: If you prefer mash over roasties.

How To Store Delia Smith Roast Pork

• Refrigerate: Store leftover pork (without the crackling, as it goes soft) in an airtight container for up to 3 days. It is excellent cold in sandwiches.
• Freezing: You can freeze the cooked meat slices in gravy for up to 2 months. The roasted apples do not freeze well.

Delia Smith Roast Pork Nutrition Facts

• Calories: 480 kcal
• Carbohydrates: 12g
• Fat: 28g
• Protein: 45g
• Sugar: 8g

Nutrition information is estimated per serving including apple and gravy.

FAQs

Try More Recipes:

• Delia Smith Pork Stroganoff Recipe
• Delia Smith Roast Chicken Recipe
• Delia Smith Rice Salad Recipe