Here’s a traditional pork roast perfect for Christmas Day or any Sunday lunch. I’ve used Bangalow Sweet Pork from our friends at Trevor Mead Quality Meats here in Byron Bay. The Bangalow Sweet Pork fat content was tested by the CSRIO and the results indicate it is predominately unsaturated in excess of 60% (unpublished data, Food Science Australia 1998). This fat profile is the basis of our unique flavour and tenderness compares favourably with other meats, including most pork generally available in Australia.

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Roast Pork & gravy


  • Author: Samantha Gowing
  • Total Time: 0 hours
  • Yield: Serves 4

Description

“Just add flour, salt, a little red wine. And don’t forget a dollop of tomato sauce”

If you live in Australia then you’ll know that today is Gravy Day, a day deeply marinated in the rich fabric of our culture thanks to Paul Kelly’s story of Joe, in jail and missing Christmas. It is our national Christmas Carol, of sorts.


Ingredients

Units Scale

For the pork 

800g – 1kg Bangalow sweet pork rolled loin, skin on, scored,
*room temperature, very important
1 Tbsp Brookfarm macadamia oil
1 tsp salt

For the gravy
3 tsp butter
1 Tbsp cornflour (gluten-free)
1/2 cup chicken stock
1/2 cup pan juices
1/2 cup red wine
A dollop of tomato sauce
Salt


Instructions

For the pork

  1. Allow the pork to come to room temperature.
  2. Rub pork all over with macadamia oil and salt and stand for at least 1 hour.
  3. Preheat the oven to 220 C.
  4. Line a baking dish with baking paper.
  5. Place pork in baking dish skin side up and place in hot oven.
  6. Cook for 20 minutes, remove from oven.
    *Do not let the crackle burn! Let it blister and turn light gold colour.
  7. Reduce oven to 160 C.
  8. Return to oven, bake 1 hour until cooked to 145 C. in the centre of the meat.
    *You will need to use a meat thermometer for this important step.
  9. Remove from oven, rest for 10-15 minutes covered with tin foil to keep warm.
  10. Carefully carve rested meat.
  11. Either remove the crackle or pierce it with a sharp knife and slice the meat.
  12. Arrange on warm plates, serve with roasted vegetables and gravy.

For the gravy

1. Melt butter in a saucepan over a low heat.
2. Whisk in cornflour until well combined.
3. Add stock, wine and pan juices, simmer to thicken.
4. Add tomato sauce, season with salt to taste.

Notes

How to Make Gravy lyrics © Sony/ATV Music Publishing LLC, Warner Chappell Music, Inc
Songwriters: Paul Maurice Kelly

  • Prep Time: 1 hour
  • Cook Time: 1.5 hours
  • Category: Comfort food
  • Method: Roast
  • Cuisine: Australian

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