Delia Smith Roast Pork

This Delia Smith roast pork is a classic British roast done properly. The pork is tender and juicy, the crackling is crisp and golden, and the flavour is clean and savoury without being fussy. It is a straightforward recipe that suits confident beginners and experienced home cooks alike, with a total cooking time of around 2 hours depending on the size of the joint.

Ingredients

For the pork

• 2 kg pork loin or pork shoulder, rind on
• 2 tsp sea salt flakes
• 1 tsp freshly ground black pepper
• 2 tbsp olive oil

For the roasting base

• 1 large onion, sliced
• 2 carrots, roughly chopped
• 1 celery stick, chopped
• 1 bay leaf
• 300 ml hot water or light stock

How to Make Delia Smith Roast Pork

• Prepare the oven: Preheat the oven to 240°C or 220°C fan. Place a shelf in the middle of the oven so the pork cooks evenly and the crackling develops properly.
• Dry the rind: Pat the pork rind completely dry using kitchen paper. This step is essential for good crackling. Use a sharp knife to score the rind if it is not already done.
• Season the pork: Rub the rind with olive oil, then massage the sea salt firmly into the scored skin. Season the underside of the pork with black pepper.
• Prepare the roasting tin: Scatter the onion, carrots, celery, and bay leaf over the base of a large roasting tin. Pour in the hot water or stock.
• Start the roast: Place the pork on a rack set over the roasting tin, or sit it directly on the vegetables. Roast at the high temperature for 30 minutes to start the crackling.
• Lower the heat: Reduce the oven temperature to 180°C or 160°C fan. Continue roasting for 1 hour and 20 minutes, or until the pork is tender and cooked through.
• Rest the pork: Remove the pork from the oven, transfer to a board, and cover loosely with foil. Rest for 15 to 20 minutes before carving.

Tips for Perfect Roast Pork

How do I get really crisp crackling?

The rind must be completely dry before seasoning, and the oven must be very hot at the start. Salt helps draw out moisture and creates bubbles in the skin.

Should the pork sit on vegetables or a rack?

Either works well, but a rack allows heat to circulate and keeps the underside drier. Vegetables add flavour to the juices for gravy.

How do I know when the pork is cooked?

The juices should run clear and the internal temperature should reach 75°C in the thickest part of the meat.

Serving Suggestions

• Serve with roast potatoes and apple sauce
• Add steamed greens or buttered cabbage
• Pair with rich onion gravy made from the pan juices

Storage

Room temperature

Roast pork should not be left out for more than 2 hours after cooking.

Refrigerator

Store leftover pork in an airtight container for up to 3 days. Keep crackling separate if possible to retain texture.

Freezing

Freeze sliced pork without crackling for up to 2 months. Defrost overnight in the fridge and reheat gently.

Nutrition

• Calories: 420 kcal
• Carbohydrates: 2 g
• Protein: 38 g
• Fat: 28 g
• Saturated fat: 9 g
• Sodium: 620 mg

Nutrition values are estimates and may vary depending on ingredients used.

FAQs

Delia Smith Roast Pork

Recipe by Milli RoseCourse: MainCuisine: BritishDifficulty: Easy

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Calories

300

kcal

Total time

1

hour 

10

minutes

Classic Delia Smith roast pork with crisp crackling and tender, juicy meat. A traditional British Sunday roast made simple.

Ingredients

• 2 kg pork loin or shoulder, rind on

• 2 tsp sea salt flakes

• 1 tsp black pepper

• 2 tbsp olive oil

• 1 large onion, sliced

• 2 carrots, chopped

• 1 celery stick, chopped

• 1 bay leaf

• 300 ml hot water or stock

Directions

• Preheat the oven to 240°C (220°C fan).
• Dry and score the pork rind, then rub with oil and salt.
• Place vegetables and liquid in the roasting tin.
• Roast pork at high heat for 30 minutes.
• Reduce heat and continue roasting until tender.
• Rest the pork before carving.

Notes

• Dry skin is the key to good crackling.
• Always rest the pork before carving.
• Use pan juices for a rich gravy.