Eastern-inspired slow roast pork

Eastern-inspired slow roast pork

By
From
The Herb & Flower Cookbook
Serves
4-6
Cooking time
370 mins

Perfect crackling is the holy grail of Sunday lunches, and this method guarantees it every time. The spice combination was inspired by a trip to Istanbul, where I had cumin smoked fish, and the aroma that wafts from the oven after the first couple of hours transports me back there immediately. Still, all you need to know is that the crackling is crackly, the pork is juicy and, not having to peel the squash, this roast dinner could barely be less work.

Ingredients

Quantity Ingredient
1kg pork shoulder
1 teaspoon cumin seeds
1 teaspoon dried coriander leaf
salt
1 butternut squash
2 teaspoons ginger, freshly grated
1 teaspoon cumin seeds
2 tablespoons coriander, chopped, plus extra for serving
olive oil
125ml rose wine
1 heaped tablespoon plain flour
150-200ml chicken stock

Method

  1. Preheat the oven to 160°C. Score the skin of the pork with a very sharp knife and place in a large roasting tray. In a pestle and mortar, grind together the cumin seeds, dried coriander and a pinch of salt and rub this mixture into the skin, making sure it goes well into the scores. Place the pork in the oven and forget about it for 5 hours – go for a walk or have a nap, don’t worry, you’ve got ages.
  2. Get the squash ready. You don’t need to peel it, just top and tail, slice in half lengthways, remove the seeds and cube the flesh. Once the pork has hit the 5-hour mark, scatter the squash in the tray with the ginger, cumin, fresh coriander and a little olive oil if there is not enough juice from the meat to baste it properly. Put everything back in the oven for 1 hour.
  3. Remove the pork from the tray, place it on a plate, cover it with foil and try to resist eating all the crackling before it reaches the table. Put the roasting tray – with the squash still in it – on top of the hob, turning the heat up to high. Pour in the wine and use it to deglaze the pan by scraping the bits off the bottom. Once it has simmered and reduced for 2–3 minutes, add the flour. Stir until it has all been incorporated and then gradually mix in the stock until you have a gravy the consistency you like.
  4. Carve the meat and serve with the squash, gravy and extra coriander leaves, along with any greens that you fancy.

Substitute the coriander with...

  • Parsley, hibiscus or lemon thyme.
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