Serves 4-6
Takes 8 hours
If you like the flavour and texture of hog roast or 'pulled pork', this recipe is for you. It’s a fantastic dish that you can pop into the oven and walk away from for 5 hours, then attend to the vegetables during the last few hours. It is also a great way of feeding lots of people quite cheaply - just double these quantities for eight to ten people. The cooking time is not vastly different - maybe add 30 to 45 minutes to the meat cooking time for 1600g pork
You will need a large steel baking tray, about 6-8 cm deep
800g pork loin or shoulder
1 dspn fennel seeds (the contents of a fennel teabag work well)
1 dspn dill seeds
1 nettle teabag (optional)
1 dspn pepper corns (we use a mixture of green, white and black)
teasp of sea salt
zest of 1 lemon
2 very large potatoes, peeled and cut into 5 cm chunks
8 shallots, skinned, but kept whole
8 large carrots, peeled and cut into 5 cm chunks
1 large soft pear, skinned and cut into 2.5 cm chunks
1 large dessert apple, peeled, cored and grated (2 small Russets works well too)
160ml Vegetable Nage or Stock
150ml white wine
1 tbsp plain flour
- Pound the seeds, salt, peppercorns, and zest in a pestle and mortar. Slash the pork joint’s skin through to the fat every 3cm or so, and then rub in the seed and pepper mixture all over the joint, pushing it into the slashes. Tie it up with butcher's string, and place it in your baking tin
- Set your oven to 160°C (140°C for fan ovens) or gas mark 1
- Place the pork in the oven for 5 hours. Do other things. Do not be tempted to open the oven during this time
- After 5 hours add the potatoes. An hour after this, add the carrots and shallots. After a further 30 minutes add the fruit
- 45 minutes after the fruit has been added, check the texture of the vegetables, everything should be cooked through. The pear chunks should have a little bite to them. Turn the oven off, and remove the baking tin. Place the pork on a serving plate, and cover with foil or greasproof paper. Place the veg and fruit in a serving dish and keep warm in the oven
- Put the baking tin on the hob, and heat until the juices start to bubble. Tip the tray up so that all juices run into one corner, and using a wooden spoon, stir in the plain flour until you have a smooth paste. Put the tin flat on the heat, and whisk in the wine, and once bubbling add the stock. Cook through on the lowest heat possible for 4-5 minutes, checking the seasoning as you do. Put in a gravy boat, or jug
- Serve the joint of meat by removing and breaking up the crackling, and flaking the meat so that people can help themselves – it is far too moist and melting to be able to slice. Serve with the roast fruit and veg, gravy and a dark green leafy vegetable such as calvo nero, spinach or kale