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Mallorcan Spiced Pork

This spiced roast pork by the Hairy Bikers is a really good value roast and feeds lots of people. We served with Tumbet (a Mediterranean vegetable bake) but it would also be great with any seasonal veg. If you have leftovers we recommend this easy pork chilli.

Wine Suggestion: Richer, oaked white wine to work with the richness of the pork. We opened a bit of a treat, the Tyler Santa Barbara County Chardonnay from California and it was beautiful.

Mallorcan Spiced Pork – serves 6 to 8

  • 2-2.5kg boned pork shoulder, rolled and skin scored (ask your butcher to do this)
  • 1 tbsp olive oil
  • juice of ½ lemon
  • 2 onions, thickly sliced

FOR THE RUB

  • 4 garlic cloves, crushed
  • 1 red chilli, finely chopped
  • 1 tbsp fennel seeds, lightly crushed
  • 4 cloves, ground
  • ½ tsp black peppercorns, crushed
  • 1 tsp smoked paprika
  • 1 tsp cinnamon
  • 1 tsp dried thyme
  • 1 tsp dried oregano
  • 3 tbsp olive oil
  • 1 tbsp sherry vinegar
  • salt

FOR THE GRAVY

  • 1 tbsp plain flour
  • 100ml white wine or fino sherry

Preheat the oven to 230C/Fan 210C/Gas 8.

Mix all the ingredients for the rub together and season well with salt. Use your hands to cover the pork with the rub, pushing it into the scores. Wipe off any excess, then rub the pork with the tbsp of oil and pour over the lemon juice. Sprinkle the skin with salt.

Scatter the onion over the base of a roasting tin and put the pork on top. Add 250ml of water. Roast the pork for 30 minutes, then reduce the heat to 180C/Fan 160C/Gas 4 and continue to roast for 25 minutes per 500g.

Remove the pork from the oven and leave to rest, lightly covered with foil, for at least 15 minutes. Strain off the liquid from the roasting tin and wait for it to settle, then skim off the fat.

To make the gravy, sprinkle 1 tbsp of flour over the roasting tin and stir well over a medium heat to scrape up any sticky bits from the tin. Add the wine or sherry and mix to form a paste. Add the skimmed pan juices and thin with some more water if you need (you can also do this in a pot).

(Original recipe from The Hairy Bikers’ Mediterranean Adventure by Si King & Dave Myers, Seven Dials, 2017.)

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