Back to Compton House Bed & Breakfast Newark recipe page Compton House B&B Roast Spiced Pork recipe- Serves 8-10 |
I think it is always better to cook seasonally, and this is a wonderful joint if you are having friends for a Winter Sunday Lunch. It is easy to prepare, and you need to be organised and do it in advance, but it is worth it. It was given to me by my Mother’s Irish neighbour, who incidentally, gave us our first buttermilk plant for the Soda Bread. Boned Loin of Pork with Rind on for Crackling 7-8lb ¼ teaspoon of ; ground mace, allspice, cumin, ground rosemary Good pinch of; cayenne, dried thyme, dried sage 2 tablespoons coarse sea salt Crush the garlic and grind the juniper berries. Combine all the ingredients and rub them well into the skin and flesh of the joint, making sure all the surfaces are spiced. With a very sharp knife, slice through the skin to the fat (not through to the meat) in thin ¼ inches so you get excellent crunchy crackling. Cover with cling film and leave the joint in the fridge for 3 days to get thoroughly infused. When you are ready to cook, take the joint out of the fridge for an hour before cooking. Put the joint on a trivet in a baking tray, skin side up so the juices can run down to make the gravy, and roast without basting on gas mark 4 (180c, 350f) for 1½ hours, then turn up the heat to gas mark 7 (220c, 425f) for 1½-2 hours depending on the size of your joint. Make sure the meat is thoroughly cooked right through. The skin should make wonderful spiced crackling, and I use the juices to make a rich gravy, adding some red wine, soy sauce and perhaps a dash of English Mustard. This is delicious served with roast potatoes, red cabbage steamed with Bramley apples, and mashed parsnips with butter and Garam Masala. |