CATEGORY |
CUISINE |
TAG |
YIELD |
Meats |
|
Waitrose2 |
4 |
servings |
INGREDIENTS
1 |
|
Waitrose Farmhouse Pork Easy Carve Leg; weighing |
|
|
; approximately 1kg |
|
|
; (2lb 4oz) |
|
|
Salt |
15 |
ml |
Ground cumin; (1tbsp) |
75 |
g |
Waitrose Golden Caster Sugar; (2 3/4oz) |
75 |
ml |
Cider vinegar; (5tbsp) |
1 |
|
Cm; ( 1/2") piece fresh |
|
|
; root ginger, finely |
|
|
; chopped |
1 |
sm |
Red onion; finely chopped |
1 |
|
Clove garlic; peeled and crushed |
450 |
g |
Rhubarb; roughly chopped |
|
|
; (1lb) |
|
|
Salt and freshly ground black pepper |
1 1/4 |
ml |
Each ground cinnamon and ground cloves; ( 1/4 tsp) |
75 |
g |
Raisins; (2 1/2 oz) |
INSTRUCTIONS
THE RHUBARB CHUTNEY
Stand the pork in a roasting tin and rub a little salt and cumin into the
rind.
Place in a preheated oven at 220ºC, 425ºF, gas mark 7 for 15 minutes while
preparing the chutney.
Dissolve the sugar in the vinegar over a low heat, then add the remaining
ingredients. Bring to the boil and simmer for 10-15 minutes to reduce the
liquid by half.
Spoon the chutney around the pork and reduce the oven temperature to 180°C,
350°F, gas mark 4 and continue roasting for 1 hour 45 minutes, or until
thoroughly cooked.
Transfer the pork to a warmed serving dish and let it stand for 10 minutes.
Serve with the rhubarb chutney.
Converted by MC_Buster.
NOTES : The tart flavour of the rhubarb chutney goes particularly well with
pork. Serve this unusual roast with couscous and roasted vegetables.
Converted by MM_Buster v2.0l.
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