Here is our Executive Chef Mark Baylis’s secret to a Crackling (literally) Christmas!
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These sauces will take your pork crackling to another level.
A luscious, aromatic sauce that builds the flavours of your roast pork, perfect for a rich Christmas lunch.
Ingredients
- 150g KNORR Jus
- 1L Warm water
- 50g KNORR Italian Glaze with Balsamic
- 15g Rosemary chopped
- Roast pork
Method
- Whisk in 150g KNORR Jus into 1L hot water. Bring to the boil stirring continuously.
- Add KNORR Italian Glaze with Balsamic and rosemary, reduce heat and simmer for a further 2 minutes. Serve.
A perfect complement to succulent roast pork, the apple cider lifts and freshens the gravy, making for a great summer roast.
Ingredients
- 375ml Apple Cider
- 140g KNORR Gluten Free Rich Brown Gravy
- 1L Warm water
- Roast pork
Method
- Add apple cider to a saucepan with 1L of hot water and whisk in 140g KNORR Gluten Free Rich Brown Gravy. Bring to the boil stirring continuously, reduce heat and simmer for a further 2 minutes. Serve.
A twist on a classic condiment, this textured, earthy mustard sauce turns roast pork in to a festive favourite.
Ingredients
- 500ml KNORR Garde d'Or Hollandaise Sauce
- 500g Thin cream
- 150g COLMAN’S Wholegrain Mustard
- Roast pork
Method
- Combine KNORR Garde d'Or Hollandaise Sauce, thin cream and COLMAN’S Wholegrain Mustard in a saucepan and bring to a simmer. Serve.
