Yield: 4 servings
|1 \N||Waitrose Farmhouse Pork Easy Carve Leg; weighing|
|\N \N||; approximately 1kg|
|\N \N||; (2lb 4oz)|
|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.