Cook the roast for 15 minutes, let it cool.
Carve the rind by cutting parallel cuts in the rind with 4 mm intervals.
Add salt and pepper. Turn up the rind and place in a roasting dish, pour in 2 cups of water in the dish.
Place the pork roast in the oven at 210 degrees for about 50 minutes, when the temperature is 70 degrees, check the rind. If the rind are not really crusty, turn on the grill and grill the pork roast for a few minutes until the rind is crisp and has a nice color.
Sauce to the pork roast:
Melt the butter in a Sauce pan. Add the flour, stirring and fry until light brown.
Add the cooking broth, milk and cream, stirring and small drop of water. Boil sauce stirring for 5 minutes. Reduce heat and simmer alongside.
Season with salt, pepper and soy and possibly some jelly.
Serve homemade roast pork with boiled potatoes or you can boil small potatoes and then fry them in a little butter and a half teaspoon of sugar.
You can also roast root vegetables and potatoes in the pan with the pork roast. Red cabbage, Brussels sprouts and gravy or sauce added.
1 kg boneless cutlet with rind
2 tsp finely ground black pepper
2 tsp salt
3 tbsp plain flour
2 tablespoons butter
2 cups cream
1 cup milk
the broth from the roast
1 teaspoon of Chinese soya
salt and pepper
1 teaspoon of jelly (currant jelly)