Streaky pork makes the sweetest and juiciest roast of pork; make sure to buy it with the skin on to get the crackling.
Score the skin at 7mm intervals – let your butcher do this if possible because the skin is quite tough. (This will also make it easier to carve later.) Mix or liquidize the ingredients for herb paste and rub into the pork.
To make gravy, de-grease the roasting pan and add the chicken stock to de-glaze the pan. Bring to the boil. Season and thicken with a little roux if desired. Freshly chopped herbs may be added to the gravy. Serve with crispy, roast potatoes and apple sauce.
© 2001 Darina Allen. All rights reserved.