This week's recipe is for a luscious roast pork which I cooked last week, out of my Marie Claire Comfort book (it's such a beautiful book). The butcher very kindly cut a smaller piece for me so I roasted it for dinner and then had some for sandwiches during the week. Just enough. It is the easiest thing in the world to do - you literally put everything in the oven and go away and let it cook itself. It will fill the house with a beautiful aroma as it cooks and provide comfort on these rapidly cooling autumn evenings.
Have a happy Easter! Love from Jane xx
Roast pork with soy roasted pumpkin
What you need:
- 1.5kg piece of pork shoulder (ask your butcher to score the skin)
- 4 sage leaves
- 1 kg kent or jap pumpkin
- 3 tablespoons olive oil
- 1 tablespoon soy sauce
- 1 red chilli, seeded and finely chopped
- 1/2 teaspoon Chinese five spice powder
What you do:
- Preheat the oven to 220C.
- Pat the pork dry with paper towels (very important to get the crackling nice and crisp) and rub the scored skin with a generous amount of salt. Season with freshly ground pepper.
- Scatter the sage leaves over the base of a roasting tin, then place the pork on them, skin side up.
- Cook the pork for 25 minutes, then reduce the heat to 180C and cook for a further hour.
- While the pork is cooking, peel the pumpkin and cut into small chunks.
- Place the chunks in a large bowl and add the oil, soy sauce, chilli and five spice.
- Toss well, then transfer to a baking tray and add to the oven 30 minutes before the pork is due to finish cooking. By then the pumpkin should be cooked and golden.
- Remove the pork from the oven and reduce the heat to low to keep the pumpkin warm.
- Test if the meat is done by inserting a sharp knife into the centre - the juices should run clear. Transfer the pork to a warm serving platter and rest, covered with foil, for 15 minutes.
- Carve the pork and serve with the pumpkin.