RECIPE OF Roast Pork IN ENGLISH | CHINESE - HOW TO COOK Roast Pork IN ENGLISH | CHINESE

Ingredients

• 1.35 kg/3 lb loin of Pork, preferably free-range
• 4 tbsp extra virgin rapeseed or olive oil
• Sea salt flakes
• 1 medium onion, halved with skin on
• 2 tsp plain flour
• 1 glass dry cider or white wine
• 1 pt/500ml chicken or vegetable stock
• 1 tsp ice cold butter

Preparation

• The pork should be at room temperature before you start this recipe. Using a paper towel dry the pork all over including the skin.
• Using a very sharp knife (A Stanley or Craft knife works well) make slashes approx a finger width apart across the skin, don't cut through to the meat, about half way down the fat is good.
• Rub the skin with the oil ensuring it goes down into the slashes. Sprinkle with salt, again make sure it is down into the slits.
• Place the pork into a large roasting tin. Tuck the two onion halves under the meat, this will help keep the meat upright as well as adding flavour to the meat. Cook for 1 hour and 40 minutes. If you are using a larger or smaller joint then cook for 25 minutes per 450g/1lb, plus add on a further 25 minutes.
• Switch off the oven (unless you need to cook the crackling further, see note below). Remove the meat from the roasting tin and place onto a serving plate, cover loosely with foil and place in the oven with the door slightly ajar. If you need to keep the oven hot (ie for cooking potatoes or maybe Yorkshire Puddings then wrap the meat completely in foil and keep in a warm place.
• Remove the onion from the pan, then place the pan on the stove top over a high heat until the meat juices begin to bubble but not burning. Add the flour, and stir to blend into the meat juices. Pour in the cider or wine and scrape all the juices from the bottom of the pan, reduce to a sticky glaze. Do not leave the pan unattended as the reduction happens very quickly.
• Add the stock and stir well,
• Strain the gravy through a fine sieve into a saucepan and reduce by one-third. Add the butter in tiny pieces shaking the pan gently until the all the butter is absorbed. Keep warm until needed.
• Remove the crackling from the pork and carve into thick slices.
• Serve with pieces of crackling and the gravy, seasonal vegetables, Apple Sauce is a great accompaniment as is Sage and Onion Stuffing. Don't forget the traditional Yorkshire Puddings if it is a Sunday lunch.

      成份

  
          1.35公斤/3磅猪肉里脊，最好是散养
          4汤匙特级初榨菜籽油或橄榄油
          海盐片
          1个中等大小的洋葱，减半皮肤上
          2茶匙面粉
          1杯干苹果酒和白葡萄酒
          1角/500毫升鸡肉或蔬菜汤
      1茶匙冰冷的奶油

• 准备

  猪肉应在室温下启动这个食谱之前。用纸巾擦干猪肉各地，包括皮肤。
  用一个非常锋利的刀（斯坦利或美工刀效果很好），使斜线约手指在皮肤外的宽度，不会通过削减到肉，大约有一半下来的脂肪是好的。
  擦了油，确保它在皮肤深层分解成斜线。撒上盐，再确定它是下入孔内。
   将猪肉放入一个大烤盘。掖下肉两洋葱半，这将有助于保持肉的直立以及增加香味的肉。煮1小时40分钟。如果您使用的是更大或更小的关节，然后再煮每450克/1磅25分钟，再加上添加另外的25分钟。
• 巫婆关在烤箱（除非你需要做饭进一步噼里啪啦的，看下面的注释）。从烤盘取出肉，并放置到一个盘子，松散地覆​​盖铝箔和地点的同门微开炉。如果你需要保持烤箱热（即烹调土豆或者是约克郡布丁则完全包住肉薄片，并保持在一个温暖的地方。
• 起油锅去掉葱，然后放在火炉上方的声像通过高热量，直到肉汁开始泡沫，但不燃烧。加入面粉，搅拌混合成的肉汁。倒入苹果酒或葡萄酒，并从锅底刮所有的果汁，减少粘釉。不要让泛无人值守的减少很快发生。
  添加股票炒匀，
• 应变通过细筛肉汁倒入锅中，并减少了三分之一。加入黄油小块轻轻晃动锅子轻轻，直到所有的黄油被吸收。注意保暖，直到需要。
  从猪肉中取出噼里啪啦刻切成厚片。
  服务与噼啪​​声和肉汁，时令蔬菜片，苹果汁是一个伟大的伴奏因为是圣人和洋葱馅。不要忘记传统的约克郡布丁，如果它是一个星期天的午餐。