Tangy rhubarb and aromatic spices give this pork pot roast a twist. Its perfect with the silky Jerusalem artichoke and potato mash. Make the pork and mash in advance, then add the rhubarb on the night.
- Preheat oven to 160C/140C fan forced. Unroll the pork. Remove the rind and trim any excess fat. Discard rind and fat. Re-roll the pork and tie at 4cm intervals with unwaxed kitchen string. Season well. Heat the oil in an ovenproof flameproof casserole dish over medium-high heat. Cook the pork, turning, for 8 minutes or until browned. Transfer to a plate.
- Add the onion to pan. Cook, stirring, over medium heat for 2 minutes or until softened. Add the ginger, garlic, cinnamon, star anise, cloves, bay leaves and chilli flakes. Cook, stirring, for 1 minute or until aromatic. Stir in the red wine, water, port, vinegar and brown sugar for 1 minute or until dissolved. Return pork to the pan. Bring to the boil. Cover.
- Bake the pork, turning twice, for 3 hours or until very tender. Add the rhubarb and bake, covered, for a further 10-15 minutes or until rhubarb is just tender. Set aside, covered, for 15 minutes to rest.
- Meanwhile, for the mash, place the artichoke in a saucepan. Cover with cold water. Season. Bring to the boil over medium-high heat. Simmer for 6 minutes. Add the potato. Simmer for a further 16-17 minutes or until tender. Drain. Return to pan. Add 50g of the butter. Mash until smooth. Add the milk. Season. Beat with a wooden spoon until combined.
- Serve the pork and pan juices with greens and mash, topped with the remaining butter.
You may need it
Store Spice Organizer
Food Storage Container Set
Kitchen Utensil Set