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Serves 6-8


2 lb. pork roast
1 tsp. salt
1 tsp. sunflower oil
l lb. boiled baking potatoes, peeled and cut into chunks
1 tbsp. butter
1 tbsp. fresh tarragon, finely chopped
1 cup water
1 cup pork stock from roast
1 tbsp. Dijon mustard
3 tsp. cornstarch
selection of steamed vegetables


Preheat oven to 350 F (180 C). Score rind of roast. Rub rind with sunflower oil and salt. Wrap roast in foil and cook for 2 hours until tender.

Twenty minutes before roast is ready, drain stock from roast. Put stock in a pan. Add water and Dijon mustard. Bring to a boil. Whisk in cornstarch, cooking for 2 minutes until thickened. Keep warm.

Melt butter in a pan. Add tarragon. Fry tarragon for 3 minutes. Put potatoes in serving dish and toss in tarragon butter. Carve roast and serve hot with boiled tarragon potatoes, Olde English pork mustard gravy, and a selection of steamed vegetables of choice.