Slow-roasted pork is a dish that we prepare for Christmas Day.
It’s the most wonderful time of the year, and what better way to celebrate than with our second Christmas Recipe Advent Countdown! 5 days to go…
I wake up early and cook it in the oven very slowly for about 3–4 hours. It is truly worth the effort.
When preparing this dish with this particular recipe, I like to use the Berkshire variety of pork. However, any free-range or organic variety will do. It is important to use the best-quality meat to get the best end result.
Gather around the table – it’s time for Roast Pork. Follow our recipe here-
- 1 shoulder of free-range or organic pork
- 3 onions
- 1 whole lemon, skin and pith removed, leaving just the flesh
- rind of 1 orange
- 2 tbsp olive oil
- 1 cup water
- 1 tsp fennel seeds
- 1 tsp celery salt
- 1 tsp cooking salt
- Pepper, freshly ground
- Preheat the oven to 200 ̊C. Pat the meat dry.
- Toast the fennel seeds and gently grind them using a mortar and pestle.
- Slice the onions and assemble them on the bottom of the baking dish. Slice the lemon and spread it over the onions.
- Drizzle a little olive oil on the onions and sprinkle with salt.
- Place your meat on top, and carefully but thoroughly rub the salt, celery salt and pepper on it. It is important to season your meat well.
- Ensure that the skin is scoured and rub in some olive oil, fennel seeds, orange rind and salt. Add 1 cup of water to the baking dish. Bake in the oven uncovered for about 30 minutes.
- Take your pork out, reduce the temperature of the oven to 150 ̊C, cover the dish with foil and bake for a further 2 hours. Check the meat after the first hour to make sure there is enough liquid on the bottom, and add a little more if necessary.
- After the final hour of cooking, take off the foil, increase the oven temperature to approximately 200 ̊C and continue to bake until the meat browns and forms cracks.