Name: Roast Pork with Provençal Vegetables and Potatoes
Yield: Serves 4-6
Cuisine: British
Ingredients: 12 large sage leaves; 1 garlic clove, thinly sliced; 1 kg (2¼ lb) boned pork, rind removed; 4 tomatoes, cut into quarters; 2 aubergines, peeled and cut into large cubes; 500 g (18 oz) potatoes, peeled and thinly sliced; 20 g (¾ oz) lard, thinly sliced, or 1 tablespoon olive oil; 2 teaspoons salt; 1 bay leaf; 1 teaspoon thyme; 3 onions, thinly sliced; 1 bouquet garni; 4 tablespoons olive oil

Preparation info

Serves
4-6

Difficulty
Easy

Appears in

Potty!

By Clarissa Dickson Wright

Published 2010

About

I have never really understood why the French remove the rind from their pork before cooking, thus losing the joys of crackling. The same is found in Scottish cooking, so it may be that historically the pigs never fattened sufficiently to produce proper crackling. The rind is usually cut into small pieces and added to the dish, or where it is not used it is kept for another day.