Simple Roast Pork With Rhubarb Ketchup

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  • Serves: 4
  • Prep Time: 15 mins
  • Ready in: 1 hour approx
  • Difficulty: Easy
  • Print Recipe:
Simple Roast Pork With Rhubarb Ketchup

Ingredients

  • salt and freshly milled black pepper
  • For the Ketchup
  • 500g rhubarb, cut into 2cm chunks
  • 50mls cold water
  • 100mls white wine vinegar
  • 100g castor sugar
  • salt and freshly ground black pepper

Method

  • Pre heat the oven to 200C gas 4.
  • Scrunch up a large piece of foil and place in the centre of a baking tray.
  • Season the pork really well.
  • Pop into the oven and cook for 20 minutes.
  • Then turn down the heat to 180C and cook for a further 30-40 minutes.
  • Meanwhile, wash the rhubarb well and place into a stainless steel pan.
  • Add the water cook over a gentle heat until you have a thick stew.
  • Liquidize then pass through a fine sieve.
  • Then add the castor sugar, salt, pepper and vinegar to the sauce and bring to the boil.
  • Cook down gently until the sauce is thick, similar to double cream, this will take about 15-20 minutes.
  • At the 30-40 point of the pork cooking, remove the joint and cut away the strings if using a boned rolled and tied joint.
  • With a long sharp knife, cut the skin away from the fat, as closed as possible to the skin.
  • Turn the oven up to 220C and place the skin soon to be crackling back on the foil, fat side up and return to the oven.
  • Wrap the cooked pork in foil and rest for at least 30-40 minutes.
  • Cook for 15 minutes to crisp up nicely, this may take a few minutes shorter or longer, depends on the pork and the skin.
  • Carve the pork and in thick slices and serve with the warm ketchup, and crackling.

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