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For the Rub:

  • Oil 30.0 ml
  • Black pepper (ground) 10.0 g
  • Fine sea salt 10.0 g
  • Aniseed (whole seeds or ground) 2.0 g
  • Cloves (ground) 1.0 g

For the Gravy:

  1. For the Rub:

    • Mix together all the ingredients until well-combined, and rub all over the pork before roasting.
    • Roast the pork in a preheated oven at 140˚C –160˚C (15 –20 minutes extra for bone-in cuts).
    • For a beautiful crackling, blister the roast at 220˚C for 30 minutes. Turn the heat down to 140˚C until cooked.
  2. For the Gravy:

    • In a pot, bring the vodka to the boil, then add 400 ml of the water and bring back to the boil.
    • In a bowl, add the Knorr Brown Sauce powder and the rest of the water and mix well, then add to the boiling vodka water. Whisk well, then add the pineapple juice and pineapple essence, and simmer for 2 minutes.
  3. Chef’s Tip:

    • For a non alcoholic version, substitute the vodka with apple cider vinegar.