The Story roast pork
Luke Hasell is part of The Story Group, three organic farms in Somerset who sell organic meat through a farmshop and box scheme.
"This Roast Pork dinner was cooked and prepared by Josh Eggelton at The Pony and Trap, a proud customer of The Story Meat. We also believe that getting more than one meal out of a recipe helps out with the menu planning problems that every family experience. With quick and easy shortcuts and using leftovers that can be transformed into different meals is a great way to save money and get a great tasting meal second time round – that’s if you have any leftover to spare."
- 3Kg boned and rolled shoulder of Pork
- 3 tbsp sea salt
- 3 tbsp golden caster sugar
- 1 tbsp fennel seeds
- 1 tbsp celery seeds
- 3 tbsp white wine vinegar
- Nutmeg, for grating
- 2 bay leaves
- 4 garlic cloves
- Green leaves from celery bulb
- 2 sprigs of sage & Oregano – leaves picked & finely chopped
- Apricot jam
- To increase the surface area of the meat, score the skin and fat all over, or get us to do this for you. Transfer to a large bowl. Put the salt and sugar in a large measuring jug with 100ml of boiling water. Stir to dissolve, then make it up to 1 litre with cold water. Put all seeds into pestle and mortar and add to jug with the white wine vinegar, pinch of pepper and generous grating of nutmeg. In a pestle and mortar bash up the bay leaves, garlic, sage, oregano and celery leaves/seeds. Bash up ingredients and add to mixture in the jug. Pour this brine over the meat and leave it to soak for 24 hrs.
- Pre-heat the oven to full whack. Drain the meat and pat dry with kitchen roll. Put in roasting tray, skin-side up, then cook for 20mins, so the skin puffs and starts turning into crackling. Reduce the heat to 150C/gas2 and roast for another 1.5 – 2hrs, or until tender.
- 20 minutes before the end of cooking time, add the final glaze. Brush the meat generously with apricot jam, then season with celery salt. Pop back into oven so the glaze can get all sticky and delicious. Remove from oven and allow to rest. Serve the pork with roasted fennel and apple and some English mustard.