Simple Roast Pork With Rhubarb Ketchup

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.