Herby Roast Pork

Herby Roast Pork

This Herby Roast Pork is a lovely way to cook our rolled shoulder of pork. The use of lots of herbs, spices and shallots gives a boost to the overall flavour and results in a delicious gravy.

Herby Roast Pork

March 22, 2019
: 6-8
: 20 min
: 2 hr 5 min
: 2 hr 25 min
: Moderately easy

Roast Pork takes some beating and this Herby Roast Pork recipe using lots of herbs produces an exceptionally fine roast lunch with lots of delicious infused gravy.

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Ingredients
  • 1.75 kg rolled shoulder of pork
  • 1 tsp fennel seeds, crushed
  • 1 tsp crushed chilli flakes
  • 1 tsp sea salt flakes
  • freshly ground black pepper
  • grated zest of 1 lemon
  • 4 cloves garlic, finely chopped
  • 20g fresh parsley, chopped finely
  • 2 tsp fresh rosemary leaves, chopped
  • 2 tsp fresh thyme leaves
  • 5 tbsp olive oil
  • 12 echalion shallots, peeled and halved
  • 1 tsp sea salt flakes
  • 1 tbsp plain flour
  • 200ml white wine
Directions
  • Step 1 Remove the meat from its packaging the day before to allow the skin to dry out. Remove from the fridge two hours before cooking. Pre-heat the oven to 250’C/230’C fan/gas mark 9.
  • Step 2 Place the meat on a chopping board and remove the skin, keeping to one side.
  • Step 3 In a small bowl mix the lemon zest, garlic, crushed fennel seeds, chilli flakes, seasoning, parsley, rosemary and thyme with 2 tbsp oil and mix to a paste.
  • Step 4 Spread this mixture on the meat and pop the skin back on top. Re-tie with string to keep the skin in place.
  • Step 5 Place the shallots in a roasting tin, place the pork on top and drizzle the remaining 3 tbsp oil over. Sprinkle the pork with the remaining 1 tsp sea salt.
  • Step 6 Roast the pork for 35 minutes, until the crackling is golden and bubbled. Reduce the heat to 180’C/160’C fan/gas mark 4 and cook for a further 90 minutes or until cooked to your liking. Remove from the oven, cover with foil and allow to rest for 15 mins before carving.
  • Step 7 Meanwhile make a gravy using the juices in the tin with 1 tbsp flour and 200ml white wine. Serve with roasted vegetables and cannellini bean mash.

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