Fresh start, fresh taste
New year's day dinner didn't quite go to plan. A family meal turned into a quiet lunch for two when a stinking cold broke out in our house. It didn't stop me cooking though. A 2kg joint of pork had been defrosted (got a Christmas eve bargain!) and needed to be roasted.
I chose a slow roasted recipe for a change. A simple one pot, low oven roast that was ready after 5 hours. In at 7am, ready at lunchtime. Perfect!
As usual I used what I had, so for me the pork was marinated the night before in the juice of 1 large lemon, 6 cloves of garlic, crushed and chopped finely and a good couple of tbsp of dried rosemary that came from our garden last summer.
In the morning, preheat the oven to 150°C, baste with the marinade and pop in the joint. Leave for 5 hours and then test for done-ness. The larger the join the longer it will take. The recipe states that it can take up to 7 hours, so be prepared!
You will know when it's done, just look at this gorgeous-ness...
At this point the crackling was soft, so if you want crispy crackling, remove from the joint and pop into a hot oven with your roast potatoes on a higher heat. For us, we just want the succulent, fall-off-the-fork meat.
Give it a go and don't forget to let me know what you think
Deb x
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