Name: English Roast Pork with Yorkshire Pudding and Potatoes
Total time: 150 min
Yield: 4 servings
Cuisine: English
Ingredients: 1.5 kg pork shoulder; 2 tbsp goose fat; 2 tbsp olive oil; 1 onion, chopped; 2 cloves garlic, minced; 1 tbsp rosemary; 1 tbsp thyme; Salt and pepper to taste; 2 kg potatoes, peeled and cubed; 1 cup beef broth; 1 egg; 1 cup milk; 1 tbsp flour; Gravy mix (optional)

English Roast Pork with Yorkshire Pudding and Potatoes

A traditional Sunday roast featuring succulent roast pork, crispy Yorkshire pudding, and rich gravy.

150 minutes4 servings

Method

Preheat oven to 190°C (375°F).
Season pork with salt, pepper, rosemary, and thyme. Sear in a large oven-safe pot with goose fat and olive oil.
Add onion, garlic, and herbs. Cover and roast for 2 hours.
Meanwhile, prepare Yorkshire pudding: mix egg, milk, flour, salt, and pepper. Pour into a preheated baking dish with hot fat.
Bake for 20-25 minutes until puffed and golden.
Remove pork, let rest, then slice. Serve with potatoes, gravy, and Yorkshire pudding.
Before serving, check that the thickest part of the poultry reaches 74°C (165°F) with a food thermometer.

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