Roast Pork With Extra Crackling

• 1 None rack of pork (3 1/3 lbs), skin scored
• 1 piece pork belly, skin scored
• None None Olive oil
• None None Sea salt
• 2 tbsp flour
• 2 cups chicken or veal stock

1. Bring rack of pork and pork belly to room temperature; pat dry with paper towels. Preheat the oven to 450u0b0F.
2. Lightly oil skin on rack and belly and sprinkle with sea salt. Heat 2 tbsp oil in large shallow roasting pan on high heat. Add pork skin-side up. Transfer to oven and roast for 1 hour or until juices are pale rosy. After 35-40 mins, once skin has crackled, reduce oven temperature to 400u0b0F. Do not baste. Transfer to a cutting board to rest; do not cover.
3. Drain off all but 1 1/2 tbsp fat from roasting pan. Stir in flour. Stir on medium heat to let roux brown a little. Add half the stock, stirring with a spatula to break up lumps. Stir in remaining stock and bring to a boil. Cook gently for 2 mins. Add salt to taste; keep warm.
4. Slice pork thinly and arrange on a heated platter. Cut pork belly into chunks and serve separately. Pour gravy into a gravy boat. Serve with apple sauce, potatoes and a green vegetable such as broccoli.

rack of pork, pork belly, olive oil, salt, flour, chicken

Taken from recipes-plus.com/api/v2.0/recipes/33976 (may not work)