Roast pork with tomato and maple jam

Recipes / Meat

Gather the troops for a tender roast with the best ever crackling and a dollop of tomato jam.

Recipe «Roast pork with tomato and maple jam» presented in category Recipes / Meat, to prepare this dish you will need no more 3:30 minutes. To make this dish at home by prescription from the author sheff would need: 2.7kg pork shoulder, boned and rolled, 2 fresh rosemary sprigs, leaves picked, 1 large garlic clove, coarsely chopped, 1 lemon, rind finely grated, halved, 3 tsp sea salt flakes , 1 tbsp extra virgin olive oil, 500ml boiling water, Roast baby potatoes, to serve , Salad leaves, to serve, 2 large truss tomatoes, 2 tsp extra virgin olive oil, 1 large red onion, halved, thinly sliced, 60ml maple syrup, 60ml balsamic vinegar, 1/2 tsp black peppercorns, 6 whole cloves.

Ingredients:

  • 2.7kg pork shoulder, boned and rolled 
  • 2 fresh rosemary sprigs, leaves picked 
  • 1 large garlic clove, coarsely chopped 
  • 1 lemon, rind finely grated, halved 
  • 3 tsp sea salt flakes 
  • 1 tbsp extra virgin olive oil 
  • 500ml boiling water 
  • Roast baby potatoes, to serve 
  • Salad leaves, to serve 
  • 2 large truss tomatoes 
  • 2 tsp extra virgin olive oil 
  • 1 large red onion, halved, thinly sliced 
  • 60ml maple syrup 
  • 60ml balsamic vinegar 
  • 1/2 tsp black peppercorns 
  • 6 whole cloves 

Instructions

  1. Preheat the oven to 240C/220C fan forced. Place the pork on a chopping board. Remove pork from netting and unroll. Pat 
dry with paper towel and use a sharp knife to score the rind at 1cm intervals.
  2. Place the rosemary leaves, garlic, lemon rind and 1 teaspoon of the salt in a mortar and pound with a pestle until crushed. Mix in 
half of the oil. Season well with pepper. Spread over the flesh side of the pork. Re-roll pork. Tie with kitchen string at 3cm intervals to secure. Place pork on a wire rack in a large roasting pan. Drizzle rind with remaining oil. Rub with remaining salt. Roast for 45 minutes, or until rind starts to crackle.
  3. Reduce the oven to 150C/130C fan forced. Remove pork from the oven and pour the boiling water and the juice from half 
a lemon into the bottom of the pan. Roast 
for a further 2 hours 45 minutes or until the pork is very tender. Transfer pork to a clean chopping board and set aside to rest for 15 minutes. Pour juices from the roasting 
pan into a jug. Skim and discard any fat 
from the surface, then pour the pan juices into an airtight container and reserve in 
the fridge. Carve the pork, reserving about one third of the meat.
  4. Meanwhile, for the tomato and maple jam, use a sharp knife to mark a small cross 
in the base of each tomato. Place in a heatproof bowl and cover with boiling water. Stand for 1 minute or until skin starts to lift. Drain. Refresh under cold running water. Peel and discard skin. Halve tomatoes, discard the seeds and coarsely chop flesh.
  5. Heat oil in a saucepan over medium-low heat. Add the onion. Season. Cook, stirring occasionally, for 3-4 minutes or until soft. Stir in the tomato for 1 minute. Add syrup, vinegar, peppercorns and cloves. Reduce heat to low. Simmer, stirring occasionally, for 25 minutes or until thick and liquid has almost all evaporated. Cool completely. Serve pork with jam potatoes, and salad leaves. Store the reserved meat, pan juices, leftover jam and remaining lemon half for other dinners (see related recipes).