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Cumin and salt crusted pork roast
Cumin and salt crusted pork roast
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Prep Time:
10 minutes
Cook Time:
65 minutes
Total Time:
75 minutes
Try Curtis Stone's delicious cumin & salt-crusted pork roast with braised bok choy and baby carrots for a quick and flavorful family meal.
Ingredients:
  • 42.00 gm Smart Buy Soy Sauce
  • 187.50 ml Brand Real Chicken Liquid Stock
  • 3 small buk choy (or pak choy), halved vertically
  • 30g Brand Unsalted Butter
  • 1kg Brand Easy Carve Pork Roast
  • 9.60 gm Brand Sea Salt
  • 10.00 gm Brand Ground Cumin
  • 2cm piece fresh ginger, peeled, finely chopped
  • 4 sprigs fresh thyme
  • 2 shallots, finely chopped
  • 500g bag baby carrots, cut in half on an angle
Instructions:
  • Preheat the oven to 250C (230C fan-forced). Season the pork shoulder generously with sea salt and cumin, making sure to massage the seasonings into the scored skin. Place the pork on a rack in a baking dish, skin side up, and roast for 20 minutes until the skin is crisp.
  • Lower the oven temperature to 180C or 160C fan-forced and continue cooking for 45 minutes or until a meat thermometer inserted into the center reads 55˚C (cook for 20-25 minutes per 500g of weight as a guide).
  • After cooking the pork, take it out of the oven and let it rest for 15 minutes to enhance the flavors.
  • Prepare the vegetables while the pork is resting.
  • In a large deep heavy-based frying pan, heat oil over high heat until it shimmers.
  • Sauté shallots, ginger, and thyme for 1 minute. Next, add carrots and cook for 2-3 minutes until slightly softened. Finally, place bok choy cut side down and cook for 2-3 minutes until lightly caramelized.
  • Distribute the butter in small pieces evenly around the bok choy.
  • Pour in the stock and soy sauce, bring to a boil, cover, and cook for 2 minutes. Flip the bok choy over and simmer on low heat for an additional 2 minutes until tender and the sauce thickens slightly.
  • Using a serrated knife, slice the pork and serve alongside braised bok choy and carrots.

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