Roasted Pork with A Muscovado Crust Recipe
Ingredients
| 1.5kg Boneless pork shoulder, skin scored | ||
| Garlic | 3 Clove (5gm), peeled | |
| 1/4 tsp Flaky sea salt | ||
| 1/4 tsp Chilli flakes | ||
| 1/4 tsp Freshly ground black pepper 1 Lemon, zest | ||
| 40 g Light muscovado sugar | ||
| 1 tbsp English mustard powder | ||
| Dijon Mustard | 1 Tablespoon | |
| Olive oil | 1 1/4 Tablespoon | |
| Onions | 3 , diced | |
| Carrot | 1 , diced | |
| Celery | 1 , diced | |
| Red wine | 125 Milliliter | |
| 400 g tin Chopped tomatoes | ||
| 2 tbsp Concentrated tomato puree | ||
| 1 Bouquet garni (3 parsley stalks, 1 rosemary sprig and 1 bay leaf, tied together) | ||
Directions
Untie the pork, if rolled; lay it skin-side down on a chopping board.
Mash the garlic and the salt with a pestle and mortar until you have a smooth paste.
Mix in the chilli flakes, pepper and lemon zest.
Spread over the flesh of the pork; roll up and tie tightly at 5cm intervals.
In a small bowl, mix together the sugar, mustards and some black pepper; rub onto the scored skin of the pork.
Preheat the oven to 180°C/gas 4.
In a large casserole dish, warm the olive oil over a medium-low heat.
Saute the onions until soft.
Add the carrots and celery; saute for a further 5 minutes.
Pour in the red wine; stir for 2 minutes.
Add the tomatoes, puree and the bouquet garni.
Simmer for 5 minutes.
Put the pork on top.
Cover tightly with a lid and put in the oven.
After 1 hour 30 minutes, increase the oven temperature to 220°C/gas 7.
Remove the lid; bake for 35-40 minutes more, basting from time to time with the tomato juices until the pork's glazed crust is a deep golden brown.
Transfer to a warm plate and rest for 15 minutes covered loosely with foil; keep the sauce warm.
Serve the pork in thick slices with the sauce spooned over.
Mash the garlic and the salt with a pestle and mortar until you have a smooth paste.
Mix in the chilli flakes, pepper and lemon zest.
Spread over the flesh of the pork; roll up and tie tightly at 5cm intervals.
In a small bowl, mix together the sugar, mustards and some black pepper; rub onto the scored skin of the pork.
Preheat the oven to 180°C/gas 4.
In a large casserole dish, warm the olive oil over a medium-low heat.
Saute the onions until soft.
Add the carrots and celery; saute for a further 5 minutes.
Pour in the red wine; stir for 2 minutes.
Add the tomatoes, puree and the bouquet garni.
Simmer for 5 minutes.
Put the pork on top.
Cover tightly with a lid and put in the oven.
After 1 hour 30 minutes, increase the oven temperature to 220°C/gas 7.
Remove the lid; bake for 35-40 minutes more, basting from time to time with the tomato juices until the pork's glazed crust is a deep golden brown.
Transfer to a warm plate and rest for 15 minutes covered loosely with foil; keep the sauce warm.
Serve the pork in thick slices with the sauce spooned over.
Chef
