Roasted Pork with A Muscovado Crust
|Boneless pork||1 1⁄2 Kilogram, skin scored|
|Garlic||3 Clove (15 gm), peeled|
|Flake sea salt||1⁄4 Teaspoon|
|Chilli flakes||1⁄4 Teaspoon|
|Freshly ground black pepper||1⁄4 Teaspoon|
|Light muscovado sugar||40 Gram|
|English mustard powder||1 Tablespoon|
|Dijon mustard||1 Tablespoon|
|Olive oil||1 1⁄4 Tablespoon|
|Onions||3 , diced|
|Carrot||1 , diced|
|Celery||1 , diced|
|Red wine||125 Milliliter|
|Canned chopped tomatoes||400 Gram (1 tin)|
|Concentrated tomato puree||2 Tablespoon|
|Bouquet garni||1 (3 parsley stalks, 1 rosemary sprig and 1 bay leaf, tied together)|
Untie the pork, if rolled; lay it skin-side down on a chopping board.
Mash the garlic and the salt with a pestle and mortar until you have a smooth paste.
Mix in the chilli flakes, pepper and lemon zest.
Spread over the flesh of the pork; roll up and tie tightly at 5cm intervals.
In a small bowl, mix together the sugar, mustards and some black pepper; rub onto the scored skin of the pork.
Preheat the oven to 180°C/gas 4.
In a large casserole dish, warm the olive oil over a medium-low heat.
Saute the onions until soft.
Add the carrots and celery; saute for a further 5 minutes.
Pour in the red wine; stir for 2 minutes.
Add the tomatoes, puree and the bouquet garni.
Simmer for 5 minutes.
Put the pork on top.
Cover tightly with a lid and put in the oven.
After 1 hour 30 minutes, increase the oven temperature to 220°C/gas 7.
Remove the lid; bake for 35-40 minutes more, basting from time to time with the tomato juices until the pork's glazed crust is a deep golden brown.
Transfer to a warm plate and rest for 15 minutes covered loosely with foil; keep the sauce warm.
Serve the pork in thick slices with the sauce spooned over.