Roast for 20 minutes ... Carve the pork thinly and serve with the vegetables and gravy. Resting the pork after roasting is important as it will help relax the meat and make it more succulent.

Preheat the oven to 220C/200C Fan/Gas 7. Rub 2 tablespoons of salt over the skin of the pork. Put the onions, garlic, bay leaves, sage and stock into a deep roasting tin. Sit the joint on top ...

For a few months now I have been craving an old-fashioned pork roast, one with the skin on that gets real crispy, sort of ...

Simmer for 2-3 minutes or until the gravy thickens and the pork is heated through. #9. Remove the lid and transfer the pork ...

It’s an awesome meal, a set-it-and-forget-it pot roast that leads to a tangle of beef in a fiery gravy with real depth and ...

This way, the apples are perfectly tender, and the veggies are cooked just right. Hungry? This is a one-dish entree. The sides roast along with the pork. The gravy is SO good. You’ll want to pour it ...

Add 2 frozen or thawed pork hocks to kettle and top with lightly ... Serve with bacon and onion gravy. Cook bacon until crisp. Add onion and cook until onions are translucent.

While us Brits may not be culinary leaders, there is one meal as a nation we truly excel at - the humble Sunday roast. Tender ...