This delicious recipe of roast pork will turn an average dinner into a feast. Easy to make and bursting with flavour.
Ingredients
- 2 kg boneless shoulder or gigot of pork with rind on (at room temperature)
- 2 fresh rosemary sprigs (leaves removed and finely chopped)
- 50 g mature hard cheese (finely grated)
- 4 garlic cloves (finely chopped)
- 4 tblsp flat-leaf parsley (chopped)
- maldon sea salt and freshly ground black pepper
- boiled potatoes and baby carrots (to serve)
Method
- Preheat the oven to 190ºC (375ºF/Gas 5). Open out the pork onto a clean work surface and season generously. Sprinkle over the chopped rosemary, cheese, garlic and parsley in an even layer.
- Tightly roll the pork back up to enclose the filling completely.
- Tie with string at 2cm intervals to keep the meat in shape. If the skin is not already scored, use a small sharp knife to score the skin between the strings.
- Wipe off any excess moisture with kitchen roll and sprinkle with salt.
- Place in a roasting tin and roast for 20 minutes per 500g plus 20 minutes.
- For the last 20 minutes of cooking time, increase the oven temperature to 220ºC (425ºF/Gas 7), so, if the joint is exactly 2kg, it will take one hours and 40 minutes until cooked through and tender with crispy crackling.
- Leave the roast pork to rest in a warm place for 30 minutes, as it is actually best served warm.
- Carve into thin slices and arrange on warmed plates with the potatoes and baby carrots. Spoon over the pan juices to serve.
Recipe is courtesy of Bord Bia.
