Gordon Ramsay’s roast pork recipe is a masterclass in achieving perfectly crispy crackling and tender, juicy meat. This dish works because it balances simple seasoning with precise cooking techniques, transforming a humble pork shoulder into a show-stopping centerpiece. Whether for a Sunday roast or a special family meal, this recipe delivers rich flavors and a satisfying texture every time.
Ingredients
- 1.5 kg (3.3 lbs) pork shoulder with skin on
- 2 tsp sea salt (for the skin)
- 1 tbsp olive oil
- 3 garlic cloves, crushed
- 1 tbsp fresh rosemary, chopped
- 1 tbsp fresh thyme leaves
- 1 tsp black pepper, freshly ground
- 1 onion, quartered
- 2 carrots, roughly chopped
- 2 celery sticks, roughly chopped
- 200 ml (about ¾ cup) dry white wine or cider
- 200 ml (about ¾ cup) chicken or vegetable stock
Instructions
- Prepare the pork skin: Using a very sharp knife, score the pork skin in parallel lines about 1 cm apart, cutting through the skin but not into the meat. Pat the skin dry thoroughly with paper towels—moisture is the enemy of crisp crackling.
- Season the skin: Rub the sea salt vigorously into the scored skin, pressing it into the cuts. This helps draw out moisture and promotes crispiness. Set the pork aside while you prepare the rest.
- Preheat the oven: Heat your oven to 240°C (464°F) on the fan setting or 250°C (482°F) conventional. High heat at the start is essential for the crackling.
- Prepare the herb rub: In a small bowl, mix the olive oil, crushed garlic, rosemary, thyme, and black pepper. Rub this mixture all over the meat side of the pork (not the skin).
- Arrange the roasting tray: Spread the onion, carrots, and celery evenly in a roasting tray. Place the pork shoulder on top, skin side up. The vegetables will add flavor to the drippings and keep the pork elevated.
- Roast at high heat: Place the pork in the hot oven and roast for 30 minutes. This initial blast of heat will start the crackling process.
- Lower the temperature: After 30 minutes, reduce the oven temperature to 160°C (320°F) and roast for a further 2 to 2.5 hours. Baste the pork occasionally with the pan juices to keep it moist.
- Add liquid and continue roasting: Pour the white wine or cider and stock into the tray around the pork (not over the skin). This will keep the vegetables moist and create a base for the gravy.
- Check the crackling and finish: If the crackling isn’t crispy enough after 2.5 hours, turn the oven back up to 220°C (428°F) for 10-15 minutes. Keep a close eye to avoid burning.
- Rest the meat: Remove the pork from the oven and transfer to a carving board. Cover loosely with foil and rest for 15-20 minutes before carving. Resting allows the juices to redistribute, keeping the meat juicy.
- Make the gravy: Strain the roasting tray juices into a saucepan, discarding the vegetables. Bring to a simmer and reduce slightly. Adjust seasoning as needed.
- Serve: Slice the pork shoulder, ensuring each portion has a piece of crispy crackling. Serve with the homemade gravy.
Tips
- Skin preparation: For extra crispy crackling, leave the scored pork uncovered in the fridge overnight to dry out the skin before roasting.
- Substitutions: If you can’t find pork shoulder, a pork loin with skin can work but may be leaner and cook faster—adjust times accordingly.
- Storage: Leftover roast pork keeps well in an airtight container in the fridge for up to 3 days. Crackling loses crispness but can be revived in a hot oven.
- Common mistake: Avoid basting the skin directly with juices or fat, as this softens the crackling. Only baste the meat side.
Serving Suggestions
This roast pork pairs beautifully with classic British sides like creamy mashed potatoes, roasted root vegetables, and steamed greens such as broccoli or kale. Apple sauce or a tangy cranberry relish complements the rich flavors and adds a refreshing contrast. For a more indulgent meal, serve with buttery Yorkshire puddings and a rich gravy made from the pan drippings.
Variations
To add a twist, try incorporating spices like fennel seeds or Chinese five-spice into the herb rub for a subtle aromatic flavor. For a Mediterranean flair, add lemon zest and oregano instead of rosemary and thyme. Another variation is to use a pork belly cut for even fattier, crispier crackling, adjusting the cooking time to about 2 hours at 160°C after the initial high heat blast. You can also add sliced apples and onions to the roasting tray for a sweeter, more caramelized base for your gravy.
Storage and Reheating
Store leftover pork in an airtight container in the refrigerator for up to 3 days. To keep the crackling crispy, place the pork and crackling separately in the oven at 180°C (356°F) for 10-15 minutes before serving. Avoid microwaving as it softens the crackling and dries the meat. For longer storage, pork can be frozen for up to 2 months; thaw overnight in the fridge before reheating gently in the oven.
Frequently Asked Questions
How do I get perfect crispy crackling every time?
Dry the pork skin thoroughly before cooking, score it well, and salt it generously. Starting the roast at a very high temperature helps the skin blister and crisp up. Avoid covering the skin with foil or basting it during cooking, as moisture softens the crackling.
Can I use a different cut of pork for this recipe?
Pork shoulder is ideal due to its fat content and connective tissue that breaks down during slow roasting, yielding tender meat. Pork loin works but is leaner and can dry out. Pork belly will give even crispier crackling but requires shorter cooking time.
How do I know when the pork is cooked through?
Use a meat thermometer to check for an internal temperature of 70-75°C (158-167°F) in the thickest part of the meat. The juices should run clear when pierced. Overcooking can dry the meat, so monitoring temperature is key.
Is it necessary to rest the pork after roasting?
Yes, resting the meat for at least 15 minutes allows the juices to redistribute, ensuring the pork is moist and tender when sliced. Cutting immediately after roasting causes the juices to run out, resulting in drier meat.
Can I prepare this recipe ahead of time?
You can season and score the pork the day before and leave it uncovered in the fridge to dry the skin. The roast itself is best cooked fresh, but leftovers reheat well as described above.
What can I do if my crackling isn’t crispy after cooking?
If the crackling is soft, increase the oven temperature to 220°C (428°F) and roast for 10-15 minutes while watching carefully. Alternatively, place the pork under a hot grill for a few minutes to crisp up the skin, but watch closely to prevent burning.
Mastering Gordon Ramsay’s roast pork recipe means understanding the balance between heat, seasoning, and patience. Following these steps ensures a succulent roast with irresistible crackling that’s perfect for any occasion.
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