Snap, Crackle and Pork Roast

Dec 26, 2023

By Esther Boateng (Inspired by Nordic Food And Living)

Whether you’re gearing up for the end of the year festivities or just fancy a slap-up meal a roast dinner is the perfect crowd pleaser. If you’re taking time out to cook this recipe you might as well go the whole hog and include all the trimmings: crackling, roast potatoes, roast vegetables, or snap peas with carrots, and homemade gravy. Don’t forget to add some of the juice from your pork roast to elevate the flavor of your gravy. If you prefer a thicker gravy increase the proportion of gluten free flour to parsnip vegetable powder. Regardless of the ratio you choose, your gravy will add a delicious touch to your roast.

Snap, Crackle and Pork Roast

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Category

Main

Image of Snap, Crackle and Pork Roast

Ingredients

1 medium onion, peeled and chopped
3 medium carrots, peeled and chopped
Boneless pork with rind attached
Salt
3+ cups water
1 tsp.+ Dr. Cowan’s Garden All Purpose Organ-Based Seasoning (optional)

Ingredients for Gravy:

3 Tbsp. Dr. Cowan’s Garden Pasture Certified A2/A2 Ghee
2 Tbsp. Dr. Cowan’s Garden Gluten-Free Flour
2 Tbsp. Dr. Cowan’s Garden Organic Burdock Root Powder
1 Tbsp. Dr. Cowan’s Garden Zesty Garlic Organ-Based Seasoning
2 Tbsp. full fat cream
1+ cup bone broth
Salt to taste

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Directions

Directions for Pork:

Pre-heat the oven to 440 degrees F.
Peel and chop the onions and carrots, and place in a deep roasting pan.
Add 3 cups of water to the pan. Set aside.
Score the rind of the pork with a sharp knife. Avoid cutting into the meat.
Rub a generous amount of salt deep into the grooves.
Place the meat on a rack with the deep roasting pan underneath. To achieve even cooking, make sure the roast lies flat. The deep roasting pan underneath will catch the juices and add flavor to your vegetables, which you can add to your gravy later.
Place in the oven at 440 degrees F for 15 minutes.
After 15 minutes, reduce the heat to 400 degrees F and continue cooking.
Insert a cooking thermometer into the roast.
When the core temperature of the roast is 135 degrees F, turn on the grill function in the oven. This helps the rind to crisp.
The roast is done when the temperature reaches 150 degrees F. This could take 1.5 hours or more depending on the size of your roast.
When the roast is done, remove it from the oven and let it sit for 15 minutes.
Cut into slices at each groove.

Directions For Gravy:

Melt the ghee in a moderately heated pan.
Add flour and burdock root powder, and stir for a couple of minutes.
Add bone broth, all-purpose seasoning and juices from the pork roast, and gently stir until you get your desired consistency.
Arrange pork and vegetables on a serving platter. Drizzle gravy over pork or serve in a gravy boat.

Recipe Note

Tips:

· Keep an eye on the rind to make sure it doesn’t get too brown and crisp. If you don’t have a grill function keep the oven door open a little, this will allow air to circulate and ensure your roast cooks evenly.

· Don’t worry if you can’t find pork with the rind still attached. Just grab a packet of Epic pork rinds from the store, crush it, mix it with a bit of all-purpose seasoning, and sprinkle it on top of your roast.

· If the vegetables seem dry, add more water while cooking. Alternatively, you can remove the vegetables from the oven when they’re cooked and continue cooking the roast.

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