Yield: 4 servings
| Measure | Ingredient |
|---|---|
| 1 \N | Waitrose Farmhouse Pork Easy Carve Leg; weighing |
| \N \N | ; approximately 1kg |
| \N \N | ; (2lb 4oz) |
| \N \N | Salt |
| 15 millilitres | Ground cumin; (1tbsp) |
| 75 grams | Waitrose Golden Caster Sugar; (2 3/4oz) |
| 75 millilitres | Cider vinegar; (5tbsp) |
| 1 \N | Cm; ( 1/2\") piece fresh |
| \N \N | ; root ginger, finely |
| \N \N | ; chopped |
| 1 small | Red onion; finely chopped |
| 1 \N | Clove garlic; peeled and crushed |
| 450 grams | Rhubarb; roughly chopped |
| \N \N | ; (1lb) |
| \N \N | Salt and freshly ground black pepper |
| 1¼ millilitre | Each ground cinnamon and ground cloves; ( 1/4 tsp) |
| 75 grams | Raisins; (2 1/2 oz) |
THE RHUBARB CHUTNEY
Stand the pork in a roasting tin and rub a little salt and cumin into the rind.
Place in a preheated oven at 220ºC, 425ºF, gas mark 7 for 15 minutes while preparing the chutney.
Dissolve the sugar in the vinegar over a low heat, then add the remaining ingredients. Bring to the boil and simmer for 10-15 minutes to reduce the liquid by half.
Spoon the chutney around the pork and reduce the oven temperature to 180øC, 350øF, gas mark 4 and continue roasting for 1 hour 45 minutes, or until thoroughly cooked.
Transfer the pork to a warmed serving dish and let it stand for 10 minutes.
Serve with the rhubarb chutney. Converted by MC_Buster.
NOTES : The tart flavour of the rhubarb chutney goes particularly well with pork. Serve this unusual roast with couscous and roasted vegetables.
Converted by MM_Buster v2.0l.