Wednesday, 24 December 2014

Recipe for slow roasted Pork


Serves 8

4kg of Pork belly or Shoulder of pork. (You can get your butcher to score the skin or alternatively using a sharp knife score the skin)
1 tablespoon of mixed spice
1 teaspoon of freshly ground black peppercorns
1 teaspoon of fresh or dry thyme
1 teaspoon do dark brown sugar
1 teaspoon of grated ginger (optional)
2 diced green chillies (optional)

1 teaspoon of salt

1 large onion cut into chunks
2 medium sized carrots cut into chunks
2 bay leaves
500ml of stock or cider.
1 whole garlic cut sideways in two
1 cup of water


Pre heat your oven to 220*c or has mark 7
Boil the water.
Place the meat with the skin side up in a tray.
Pour the hot water quickly on the skin, you will notice the cuts on the skin open up. 
Quickly take the meat out of the water and pat it dry with a kitchen towel.
Discard the water.

Mix the spices together.

Using the salt rub it into the skin, then turn the pork over and rub the spices into the meat. 

It's best to marinade your meat at least 12 hrs in the fridge to allow the spices to permeate the pork.

Take the meat out of the fridge and bring to room temperature 

Using a clay pot with a lid, Tagine or roasting tray (I prefer to use my clay pot from Tierra Negra as it cooks the meat in it's own juices).

Place the onions, garlic and carrots at the bottom of your tray, pour the stock/ cider into the tray and place the Pork on top with the skin side up. 

Place the pork in the oven for 30 minutes till you see the skin crackling. Turn the heat down to 160*c, if using the roasting tray use double foil to seal the meat and if using a clay pot or Tagine then cover it with it's lid. 

Cook this for another 5hrs and then take the pork out of the oven. 

Gently lift the pork and transfer to a chopping board to rest. Cover with a foil to rest the meat

Strain the juice from the meat (making sure you push the sticky bits from the vegetables) into the saucepan. Scoop the excess fat from the sauce and use to roast your potatoes.

Add 100ml of port to the jus and cook till the alcohol has evaporated. 
Transfer your jus into a sauce bowl and serve alongside your roast. 

Best served with crispy roasted potatoes, steamed Kale, red cabbage and apple sauce. 

An alternative roast for Christmas. Merry Christmas. 
All pictures are from the author of this blog.