Sumac Rubbed Pork Roast with Crackling

Succulent pork, crispy golden crackling and tender roast vegetables...this is a meal, inspired by taste and bbc food, that's guaranteed to please. Please a crowd with this effortless one-dish pork roast with crisp golden crackling.
Sumac comes from the berries of a wild bush that is native to the Middle East. The deep red berries are dried and ground into coarse powder. It's a widely used spice, either as a rub, or marinade, or in a dressing, in Middle Eastern and Mediterranean cooking. Sumac has a pleasantly tart, tangy lemony flavour that goes really well meat and vegetables.

1.5 -2 kg Pork shoulder, or butt, skin-on
1 tbsp Lard, melted or oil
4 tsp Sumac
Sea salt to taste
1 Large onion, peeled and sliced
400 g Green beans
100 ml Chicken broth or water
1 tbsp Spelt flour

Remove the pork from the fridge for 1 hour before you want to cook it, to let it come up to room temperature. Preheat the oven to 220C/425F.
Dry the roast with a paper towel. With a small sharp knife, deeply score the skin at 1cm intervals, without cutting into the meat.
Rub the roast with lard or oil, lemony sumac and sea salt. Make sure the lard and seasonings are worked into the scores. Turn it over and season the underside of the meat with sumac and a few pinches of salt.
Place the pork, skin-side up, in a roasting tray and roast for 30-40 minutes, or until the skin has started to puff up and you can see it turning into crackling. Turn the heat down to 180C/350F and cook for a further 2 to 2.5 hours, or until cooked through.
In the last 30 minutes of cooking time, add the onion and green beans into the roasting tray and mix with the fat in the tray.
Carefully move the meat to a serving dish, cover again with tin foil and allow to rest for 15 minutes while you make the gravy. Transfer the green beans to a warm plate and set aside.
Scrape up all the sticky bits and onions from the tray and pour into a skillet. Stir broth and spelt flour together and add to the skillet. Bring the mixture to a boil, stirring constantly with a wooden spoon. Let it simmer for a few minutes until thickened.

33 comments:

Natalia 11/12/19 13:21: Wow, I have never tried to make pork thos way, looks so good and delicious, I should definitely try this recipe!
Nancy Chan 11/12/19 13:25: Looks really good especially with crispy skin.
mary anderson 11/12/19 16:53: I really love this meal. Thank you. I am glad that everything turned out so well. Where did you get your fantastic recipes?
GiGi Eats 11/12/19 19:02: Sumac is such an under-rated yet amazing spice!! I friggin LOVE it on chicken,. I have never had it on anything other than chicken and eggs but I NEED TO CHANGE THAT!
Cheyanne @ No Spoon Necessary 11/12/19 21:34: Well if this isn't pork perfection, I don't know what is! The meat looks so juicy and tender, and that crackling can't be beat! This would be perfect to serve at a holiday party... if I can wait that long! YUM!
Dahn @savorthebest 11/12/19 21:36: This will make a great Sunday dinner this weekend! The crackling sounds amazing
Gloria Baker 11/12/19 23:39: What amazing idea Angie, I bought Sumac (for Ottolengui recipe) but still I dont use !!
Anonymous 12/12/19 01:48: This pork looks so good, Angie! I love sumac, but have only used it in salad dressing for Fattoush. I love the idea of using in a savory way like this.
Valentina 12/12/19 02:38: Gorgeous meal. I can see this being much loved for a beautiful holiday dinner party. And really, all year long. :-) ~Valentina
All That I'm Eating 12/12/19 13:07: This looks amazing, I love sumac! And serving it with green beans is a touch of genius.
Roz | La Bella Vita Cucina 12/12/19 14:00: I love the golden crackling on this pork roast, Angie! I have some 'lardo' with rosemary and garlilc that would work wonderfully with your recipe! Thanks for such a great recipe!
Ciao,
Roz
Kitchen Riffs 12/12/19 15:45: This looks terrific! I LOVE a good pork roast -- even more than a beef roast. You've added some wonderful flavor to yours. Thanks!
R's Rue 12/12/19 15:50: Yum.
foodtravelandwine 12/12/19 16:03: I love sumac....that sour taste must go very well in your dish!!.......Abrazotes, Marcela
Pam 12/12/19 17:52: Great flavor combination. The pork looks perfectly cooked.
Whats Cookin Italian Style Cuisine 12/12/19 21:22: that sounds delicious and juicy!
Evelyne CulturEatz 13/12/19 03:16: What a gorgeous golden crust on that pork roast. Great idea with sumac, I have so much will try it.
Amelia 13/12/19 03:53: Hi Angie, this pork dish look really good and delicious. As usual, excellent pictures. Cheers.
Carolyna's world 13/12/19 09:00: I am vegetarian so its not a recipe for me but I am sure that my dad will be love it :-)
Ashley@CookNourishBliss 13/12/19 14:46: I haven't made a pork roast is too long! This looks delicious!
Suja Manoj 13/12/19 16:24: Love the flavor of sumac, roast looks so yummy
Tania@MyKitchenStories 14/12/19 11:52: Angie wow that looks mouthwatering. Great idea to use the rub
fimere 14/12/19 18:40: un plat gourmand et appétissant
bonne soirée
Evi Erlinda 15/12/19 00:51: Yum! Very tender and juicy!
Balvinder 15/12/19 23:12: A nice recipe!
Julie 16/12/19 04:37: perfect festive meal..looks delicious :)
Adina 16/12/19 12:31: I love sumac, so I know I would love this pork roast! It looks great!
SavoringTime in the Kitchen 16/12/19 18:28: Oh, that crispy skin looks so good, Angie! It's difficult to find skin-on pork or ham here for some reason but if I could, I'd love to try this!
Pam 16/12/19 21:21: This looks delicious, Angie! Yum! And the crackling only makes it better, thanks for the recipe!
tigerfish 17/12/19 02:51: I bet everyone fights for their piece of pork roast with crackling skin.
The-FoodTrotter 19/12/19 23:47: OMG it looks so tasty and moist! I want ^^
Catherine 21/12/19 17:27: Dear Angie,

I love pork roast and the crispy skin is a favorite!! xo Catherine
Noob Cook 29/1/20 06:04: I always love home-made siu yok for the crackling crispy skin. The sumac spices is something new to me!