Pub Roast Pork

Serves 4

There’s nothing more nostalgic than a proper pub roast. Crispy crackling, fluffy potatoes, rich gravy, this will take you straight back to a Sunday session at your local or maybe even the kitchen table with your family!

Ingredients

• 1 boneless leg or shoulder of pork (approx 2-2.5kg) (avoid loin — it’s much harder to get that perfect crackle)

• 6 potatoes, peeled and quartered

• 1 large sweet potato, cut into chunks

• A few handfuls of green beans, trimmed

Pub-Style Gravy

• Maggi Rich Beef Gravy Powder (3 tablespoons mixed with water to create a slurry)

• A small pot of boiling water (approx. 3 cups)

• A splash of red wine

• Pork resting juices

• Salt and pepper

• A splash of tomato sauce

Make the gravy according to packet instructions using boiling water. Keep it on a gentle heat, then stir through red wine, the pork juices, salt, pepper, and a splash of tomato sauce for that classic pub tang.

Method

Prepare the Pork

For the best crackling, prep your pork the day before if you can. Remove it from the packaging, pat the skin completely dry, and leave uncovered in the fridge overnight (or at least for a few hours).

When ready to cook, rub the pork all over with olive oil, then generously massage salt into the skin.

Preheat your oven to 220°C, place the pork in, and immediately reduce the temperature to 160°C. Roast for 1.5 hours, then turn the heat back up to 220°C for the final blast to crisp up that crackling.

Roast the Potatoes

While the pork is cooking, par-boil the potatoes in salted water for 5 minutes. Drain well, then toss in a roasting tray with beef tallow, duck fat, or olive oil.

Roast in the oven until golden, crispy on the outside, and fluffy in the middle.

Cook the Greens

Steam or boil the green beans until just tender. Keep them bright and fresh — they’re the balance to all that richness.

To Serve

Rest the pork before slicing. Serve with crispy potatoes, sweet potato, greens, and a generous pour of gravy. Don’t forget a side of apple sauce.

Rhys’ Tips for a Top Sunday Roast:

• Get your pork from your favourite butcher. Supermarket will suffice, but butcher’s meat is always better!

• Pat your pork dry and let it rest in the fridge overnight.

• Always par-boil your vegetables before roasting! Even if you just steam them in the microwave first. This will ensure they crisp up but remain soft in the middle. 

• Everyone loves their gravy their own way. Make it to your desired thickness and splash in your own additions! I agree with Paul Kelly, that red wine and tomato sauce add a little tang to a roast lunch or dinner …