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epic roast pork
epic roast pork
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Total Time:
2 hours 30 minutes
Try my fusion roast pork with American Southern flavors like peaches, pumpkin, bay leaves, and bourbon. Served with double crackling and rich gravy, this is a must-try dish.
Ingredients:
  • 8-rib higher-welfare pork loin chine bone removed (ask your butcher to remove the skin but hang onto it for amazing double crackling)
  • olive oil
  • 2 kg small Maris Piper potatoes
  • 8 small parsnips
  • bourbon
  • 1 small pumpkin (2kg)
  • 2 teaspoons fennel seeds
  • 2 teaspoons black peppercorns
  • 6 fresh bay leaves
  • 1 lemon
  • 1 sprig of fresh rosemary
  • 1 sprig of fresh thyme
  • 125 g Maldon sea salt
  • 1 red onion
  • 1 apple
  • 1 pear
  • 1 peach
  • 200 g higher-welfare minced pork shoulder
  • 2 tablespoons plain flour
  • 1 heaped teaspoon wholegrain mustard
  • 1 litre organic chicken stock
Instructions:
  • Chill the pork skin in the fridge uncovered while you prepare the pork. Preheat the oven to 240°C/475°F/gas 9. Make the flavoured salt by crushing fennel, peppercorns, bay, lemon zest, and herbs together with salt. Score the pork fat, then massage in 1 tablespoon of flavoured salt and olive oil. Parboil and steam the potatoes, then place them in a baking tray with the parsnips. Cook the pork and vegetables in the oven for 1 hour 20 minutes at 200°C/400°F/gas 6. Prepare the sauce by wrapping onion, apple, pear, peach, and bourbon in a sealed foil parcel and cook for 1 hour 10 minutes. Rest the pork for at least 30 minutes. Drain the potato fat and reserve. Drain the fruit parcel and chop the contents for serving later. Roast the pumpkin wedges in the oven until golden. Cook the reserved pork skin and pumpkin for 30 minutes for crackling. Make the gravy by frying onion and minced pork, then adding flour, mustard, bourbon, and stock. Cook until thick. Serve the pork, crackling, vegetables, and fruity sauce at the table.

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