Prep Time: 15 mins
Ready in: 1 hour approx
- 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
- 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.