This is a delicious take on the classic roast pork, the difference being that this is incredibly easy to make, and quite probably even yummier. Also for those who find pork too dry in general, try this, as the wine moistens it.
When we lived in France we used to make this with rouelle which is “round steak” in English. In France this is also the cheapest piece of pork you can get in general, but in the UK it’s a bit harder to come by. This time round I used a half boneless leg joint, but you can use pretty much any pork joint for this recipe.
As you can see from the photo the pork is cooked with potatoes, you can serve it just with this accompaniment, or you can add some greens. I’m French so personally I eat this dish with French mustard, but when in Rome and all that….so you might want to consider some apple sauce 😉
This week I am linking up to both Recipe of the week and Tasty Tuesdays, click on the linkys below to discover some fab recipes!
- Pork - 1.5kg (half boneless leg joint)
- Potatoes - 1.5kg
- White wine - 500ml
- Onion - 2
- Butter - 30g
- Olive oil - 4 tbsp
- Put the olive oil, salt and pepper in the roasting tray and rub the pork in it
- Slice the onions, cut the potatoes in 3 cm pieces and mix them well in the roasting tray around the pork joint
- Pour the white wine and put the butter on top of the pork joint
- Cook in the oven for 1h30 at 240ºC stirring the potatoes every half an hour
Put the oven on at full whack. Get all your ingredients ready.
Make sure the joint is scored, if it isn't, get yourself a sharp knife, slice into the rind in parallel lines, about 1-2cm apart, you want to just cut through the rind, don't cut down into the fat. Next put the olive oil, the salt and the pepper in the roasting tray. Add your pork joint and rub it into the oil and seasoning, using your hands. When it's done put it with the rind on top so it can make wonderful crackling.
Peel and thinly slice the onions. Wash the potatoes well (you don't need to peel them) and cut them into 3 cm pieces. Add the potatoes and the onions to the roasting tray and mix them well with the olive oil, salt and pepper. The pork joint should sit in the middle.
Pour the white wine over everything. Put the butter on top of the pork so it can melt and go into the cracks you've made in the rind. Cook in the oven for 1h30 at 240ºC, basting and stirring the potatoes every half an hour. Towards the end, if the potatoes are getting too dry, don't hesitate to add a bit more white wine, but you'll need to do this at least 10 minutes before the end of the cooking time or your wine won't be cooked enough, and you will taste the alcohol. Although some people may prefer it that way!
- This dish is even better reheated in the oven the day after as the potatoes and the meat soak up the juices.
- Only baste the potatoes and the onions, not the pork joint, every half an hour, so they don't burn and stay moist, if you baste the pork you won't get any crackling.
Don't forget, if you like this recipe please share it! We'd love it if you came back and shared your comments, thoughts, and rating on this dish once you've cooked it. Bon appétit!