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Posts Tagged ‘Roast pork’

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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Roast Pork Loin, Porchetta Style – serves 6

Our favourite way to eat this pork is carved as thin as possible and stuffed into crusty bread rolls with some mayonnaise and salad. You need to marinate the meat the night before.

Wine Suggestion: Rich, round and white plus you have to make sure there is a good freshness too to cope with the pork fat. Naturally a good, oaked Chardonnay calls out but we’ve also tried some more unusual wines like the Adi Badenhorst’s Family White which is an amazing blend of 10 grapes from the Swartland in South Africa. It’s quite like a St Peray white in style with hints of aromatics, stone fruit and crisp apples alongside a rich nuttiness and layers of texture. A bit of a wine anoraks wine but we love it.

  • 2kg loin of pork, off the bone with skin removed and about 1cm of fat left on
  • 6 garlic cloves, sliced
  • 3 tsp fennel seeds, crushed
  • 4 rosemary sprigs, leaves chopped, plus more for the roasting tin
  • about 8 bay leaves

Lay the pork on a board with the flesh side up. Pierce all over with a sharp knife and fill the holes with the slivers of garlic. Rub the fennel & rosemary all over the flesh, along with some olive oil, pushing some into the holes with the garlic. Season generously with salt and pepper. Made a bed in a roasting tin with rosemary springs and bay leaves and put the pork on top with the fat side down. Cover and refrigerate overnight. Bring to room temperature before cooking.

Preheat the oven to 200ºC/425ºF/gas mark 7.

Tie the loin at intervals with kitchen string, not too tight. Put into the roasting tin fat side up on top of the herbs (make sure the herbs are well tucked under or they will burn) and cook for 25 minutes. Reduce the oven temperature to 180ºC/350ºF/gas mark 4 and cook for 1 hour 40 minutes, basting occasionally.

Take out of the oven, cover with foil and rest for 15-20 minutes. Serve warm or at room temperature.

(Original recipe from Food from Plenty by Diana Henry, Mitchell Beazley, 2010.)

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