Roast pork with lemon potatoes

Roast pork with lemon potatoes

Hiríno sto fórno may patátas lemonáto

By
From
Lyndey and Blair's Taste of Greece
Serves
20
Photographer
Chris Chen

This is a do-at-home version of the most amazing whole roast pigs we saw at Messene market near Kalamata. They were set out on huge boards and the vendors cut big chunks with sharp cleavers. I was determined to work out my own way of doing it.

Talk to your butcher about this cut of pork. I found Peter’s Meats, who have national distribution, very helpful. The idea is to get a half saddle (that is, the loin still with the belly attached) in a size that will fit in your oven. Measure your oven first and tell the butcher what size.

Ingredients

Quantity Ingredient
1 pork loin, with flap on, (around 5 kg)
1/4 cup lemon juice, about 2 lemons, skins reserved
30ml extra-virgin olive oil
1 bunch oregano
1 teaspoon salt
rigani

Lemon potatoes

Quantity Ingredient
8 potatoes, peeled and cut into quarters lengthwise
1/4 cup lemon juice, about 2 lemons, skins reserved
1/4 cup extra-virgin olive oil
1/2 cup chicken stock or water

Method

  1. Preheat the oven to 170°C (150°C fan-forced). Lay the pork on a rack in a large, deep roasting tin.
  2. Combine the lemon juice and oil. Brush the pork cavity with some of this mixture using the oregano as a brush. Turn the pork over so the skin is uppermost and poke the lemon skins underneath the skin. Place a meat thermometer in the thickest part of the pork. Add the salt to the lemon–oil mixture. Baste the exterior of the pork with this mixture. Roast the pork for 1 hour.
  3. Meanwhile, to make the potatoes, place the potatoes in a baking dish and pour over the lemon juice, oil and stock.
  4. After the first hour, increase the heat of the oven to 190°C (170°C fan-forced) and put the potates in the oven. After 30 minutes, stir the potatoes. If the top of the pork is uneven, you may need to rotate the roasting tin to ensure even browning.
  5. After 2 hours total cooking time, check the pork and stir the potatoes. Increase the temperature to 200°C (180°C fan-forced) and return the pork and potatoes to the oven for a further 30 minutes or continue to cook until done. If the crackling is not looking crisp enough, increase the temperature to 240°C (220°C fan-forced) for the final 10 minutes of cooking.
  6. Remove the pork from the oven to rest for 10 minutes. Sprinkle with rigani and season with salt and freshly ground black pepper. Use a cleaver to cut into large chunks and serve.

Lyndey’s note

  • Using a meat thermometer makes it easy to judge how well meat is cooked. The internal temperature of the pork should be 63–70°C for medium and 72–75°C for well done.
Tags:
Lyndey
Milan
Blair
Taste
Greece
Greek
European
Mediterranean
SBS
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