Spicy Roast Pork with chips and salad
Last weekend, I made this spicy roast pork for my birthday party and served it with chips and salad. Everyone at the party seemed to enjoy it so I thought I would write the recipes for my blog. I bought the meat from Frenchie’s Farm Organic Butcher’s Shop as I really like the service and the meat is excellent quality.
All of the pork they buy in for the shop is reared organically. Organic meat, which I have written about before, means working with nature. It means higher levels of animal welfare and lower levels of herbicides, pesticides or artificial fertilisers. Also, it means more environmentally sustainable management of land and a more natural environment which is better for the wildlife.
Organic animals are truly free and are reared without the routine use of drugs, antibiotics and wormers. A growing number of studies point to the goodness and overall health benefits of meats like pork that have been raised organically in well maintained pastures. Organic raised pigs have fewer health problems because they are allowed to graze in open fields. They tend to have fewer incidents of foot and leg diseases.
Personally I think the meat tastes better when I buy it from our local organic farm shop. I find that mass produced meat is tasteless and I feel that I’m getting more nutrition in my meal if I eat organic. Sadly, I know that not everyone can eat organically and we don’t eat every food this way. However, if I could, I would but I’m happy I’m making small changes to our diet.
Serves 8 – 10 people
Equipment needed
Spicy Roast Pork with chips and salad
- Tablespoon
- Teaspoon
- Spoon
- Small bowl
- Sharp Knife
- Chopping board
- Plastic brush
- Baking tray
- Tin Foil
Ingredients
- Tommy K or tomato puree x 1 tbsp (see http://www.alexisrealfoodwagon.com for tommy K recipe)
- Local Honey x 1 tbsp
- Tasmari x 1 tbsp
- Chilli x 2 tsp
- Pork shoulder joint x 2.5 kg
- Garlic x 8 cloves
- Onions x 2 large
Method
- Mix together with the spoon the tommy K or tomato puree, honey, tasmari and chilli in the small bowl.
- Score the pork shoulder joint fat with a sharp knife in diagonals, if the butcher hasn’t done it already.
- With the plastic brush paint the mixture over the pork joint making sure it gets into the scored cracks.
- Leave to marinate overnight in the fridge.
- Preheat the oven to 150°C placing a baking tray in while it heats up.
- Remove the baking tray.
- Quarter the onion and add the garlic cloves whole to the tray.
- Put the joint on top and cover with the tin foil.
- Cook for three hours 30 minutes.
- After the time remove the tin foil and turn the heat up to 200°C to let the pork fat crisp for 30 minutes.
- Remove from the oven and leave to rest for 20 – 40 minutes before craving the meat.
Spicy Roast Pork with chips and salad
At the party, as I mentioned earlier I served this dish with chips and salad. Everyone seemed to enjoy it. The best part about making this meal is you can put it in the oven and leave to cook while you get on with other stuff. It’s a great Sunday dinner and I’m sure it would be delicious with roast vegetables. There were leftovers from our party so I had the pork with a pasta salad I made for the party as well. I’m sure it would be lovely in a sandwich too. However you decide to eat it, as always, please enjoy.
Googies Kitchen Life 