Roast farmhouse pork

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)


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.

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