LONG ROAST PORK RECIPE
Friday April 15th, 2011
LONG ROAST PORK WITH LEMON AND GINGER
Rolled pork joint
4 large or 6 fine spring onions
4 cloves of garlic
1 long green lettuce
Juice of 2 lemons
2 tablespoons grated ginger
2 tablespoons honey
Ĺ teaspoon sesame oil
Freshly ground black pepper and salt
Easy peasy this one. Takes a while but itís worth it. If you want crackling I suggest you remove the skin and cook it separately.
Prick the pork joint with a sharp knife or fork. Mix all the marinade ingredients together and cover the pork joint and rubbing it into the meat. Leave it for at least an hour, occasionally reapplying and rubbing the marinade and turning the joint (the longer you can do this the better).
Roast the joint in a shallow bowl with a little water on a low heat for an hour and a half, basting and turning regularly,
Meanwhile dress the spring onions cut them in to strips lengthways and half them. Cut into the garlic cloves without splitting them. Strip the leaves of the lettuce and rinse if necessary.
Remove the joint from the oven and allow it to stand for twenty minutes. When itís cool enough to touch, stuff with half the spring onions and use the tie strings to hold the rest of them and the garlic on the outside. Baste well with the cool stock and press the lettuce leaves all over the top until covered then cover with foil, seal as well as possible and put back into a the oven for ten minutes before turning off the heat. Leave the joint to stand in the oven for 24hrs.
Reheat the wrapped joint quickly on a very high heat for fifteen minutes and turn the temperature down to medium. Cook for twenty minutes. Remove the foil, lettuce leaves, garlic and onions and set aside. Drain the stock, turn over the joint, baste it and put it back in the oven on a higher heat for ten to fifteen minutes or until it begins to brown and form a sticky or crispy skin. Remove from the oven cover with the foil and leave to stand for five minutes.
Blend the leaves, garlic and onions with the stock and heat gently in a pan. Thicken with cornflour mixed with cold water if you want gravy.
The meat can be shredded or sliced and served with noodles, fried rice, stir fry, potatoes, roast veg etc.
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