In traditional british sunday roast lunches, roast pork appears as often as roast beef. Don't wait for a special occasion to make it, as its flavor and texture are so perfectly delicious, you're going to love our recipe and serve it over and over. Our perfectly moist and evenly cooked meat is surrounded by a crisp and sharp crackling. The crackling can be either left on or removed at the end of cooking and served separately. Our recipe includes a silky gravy, which is a perfect accompaniment to the meat. Try seasonal vegetables, applesauce, and a sage and onion stuffing to complete your meal. And if it's a sunday lunch, don't forget the traditional yorkshire puddings. If you buy a large cut of pork, simply adjust the cooking time to suit the size (see below). Plus, you can never have too much leftover pork to make delicious sandwiches for lunch the next day.
