Roast pork with ginger wine jus and watercress pesto

No matter how much I miss Robson’s Butcher they are too far away for my every day shop. I can still go there when I am visiting friends with my cool bag (and I fully intend to!) but meanwhile I have found Gibsons Farm Shop. It was recommended and we went there to have a look. The meat is all free range and organic and everything is sourced locally where possible. I have now bought meat there a couple of times and it is delicious. They also have great vegetables, a good but small selection of wine and a lot of every day stuff needed for a nice dinner.

 

This time I got some boned, rolled shoulder of pork that looked too good to leave behind. As we had friends over and we had a Sunday lunch ahead it felt like the right choice.

 

Pork shoulder with crackling 

preparation time 10 minutes 

cooking time 4 hr + 40-45 minutes 

oven 120C or 250F + 220C or 430F

serves 6-8

Ingredients

  • 2 kg boned, rolled shoulder of pork

For the rind

  • 1 tbsp mustard seeds
  • boiling water
  • 2 tbsp oil
  • 2 tbsp seasalt

For the meat

  • 1 tsp paprika powder
  • 1/4 tsp cayenne pepper
  • 1 tsp ground coriander
  • salt & pepper

For the jus

  • 2 dl or 1 cup of ginger wine
  • 2 dl or 1 cup of water

Start with the rind. Rinse the pork joint. Place on a rack and pour boiling water over the rind. Pat dry thoroughly and then run in the oil, make sure it goes between the scoring as well. Add the seasalt and mustard seeds.

Mix the spices for the meat and rub it in to the meat. Place the meat on a non stick baking paper and place in the oven for 4 hours.

This gave us plenty of time to go for a walk along the pier and along the sea front to work up and appetite. It was a little windy and cold but sunny and there were some spectacular cloud formations.

 


23March_Clouds

 

When we came back the house was smelling of the roast in the oven and it was time to cook the lunch. On our walk I came across the Deal castle shop and bought some Ginger wine. I had never seen anything quite like it and it tasted more like a liqueur with a nice hit of ginger. I got a bottle and thought it would go well with the pork.

 

23March_GingerWine

 

Ginger wine is a fortified wine and here is more information about it. If you don’t have any apple cider would work very well, perhaps with a few slices of fresh ginger as well. I added the wine and the water and put the heat up to 220C or 430F and roast for 40-45 minutes.

 

I washed some baby potatoes and peeled cloves of ginger for roasting and I coated them with a mix of rapseed oil, sesame seeds, ground coriander, salt and pepper and roasted with the pork. They cooked in 35 minutes.

 

23March_RoastPotatoes

 

 

I had picked up some watercress at the market and wanted a pesto to go with the pork.

 

Watercress pesto 

preparation time 5 minutes 

cooking time 2 minutes 

this makes a medium size bowl

Ingredients

  • 1 bunch of watercress
  • 1 handful of parsley
  • 1 handful of nuts, I mixed cashew nuts and macadamia nuts
  • 1 dl or 1/2 cup grated manchego cheese
  • 2 garlic cloves
  • olive oil

Peel and chop the garlic cloves. Rinse the parsley and the watercress and place in the blender. Add the chopped garlic, the nuts and the manchego cheese. Last add oil and blend, add a little oil at the time until you have the desired consistency.

 

23March_WatercressPesto

 

Last I steamed some vegetables, broccoli, cauliflower and spinach before slicing some bread in chunks, to mop up the jus and the pork was all ready to eat.

 

23March_RoastShoulder

 

I cut the crackling off and cut it separate and served the meat in slices.

 

23March_CutRoastShoulder

 

The ginger wine gave the pork a sweet, ginger jus and flavor. The crackling was delicious and the watercress pesto lifted the whole dish. We all tucked in and there was cold pork left over for lunch the next day as well, quite a treat.

After lunch it was time for our friends to head off after a nice and chilled out weekend full of fresh air, good food and plenty of time for a proper catch up.

 

I have added this to Javelin Warriors always great challenge to cook from scratch, Made with Love Mondays. Javelin Warrior is the host of the blog Cooking w/Luv, have a look around for lots of inspiration!

MadeWithLove

 

 

 

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Comments
12 Responses to “Roast pork with ginger wine jus and watercress pesto”
  1. ediblethings says:

    Wow Petra! That crackling looks amazing. The slow roasting really does make all the difference. I’m delighted that you found yourself a farm shop that has great meat, too

    • petra08 says:

      hi Mel

      yes it was a bit of research but quite nice 🙂 I love slow roasting, the house smells delicious and it really is something to look forward to! I will try and cook it for a little longer on the low heat next time and see if the crackling can “crackle” even more!

  2. I’m so impressed with this post!! The roast is beautiful, the pesto so lovely to go with the roast…and the potatoes to complete the meal. It sounds like a wonderful weekend! 🙂

    • petra08 says:

      hi Prudy

      thanks for your comment 🙂 I think pesto goes with a lot of things and roast is one of them! The watercress adds a nice bite. It was a lovely weekend, very nice and chilled out with lots of good food!

  3. The roast looks amazing, Petra! So delightfully crispy/crackly on top and yet moist inside. And the pesto sounds like a wonderfully sophisticated accompaniment to the pork… Delicious.

    • petra08 says:

      hi Mark

      Thank you 🙂 The crackling did crackle and the pork was great. Watercress makes the pesto more interesting and macadamia nuts are nice and creamy! 🙂

  4. Sounds so good! I love a roast on a cold, rainy day (although we haven’t been having too many of those lately). Not sure I can find Ginger Wine locally, I will try BevMo. Do you think Ginger Beer would work, or would it make it too sweet?

    • petra08 says:

      hi Renee

      Thank you for stopping by 🙂 I am sure ginger beer would work, ginger wine is quite sweet, more like a liqueur than wine! It did have quite a ginger hit but maybe add some ginger slices whilst cooking. Let me know how it goes if you make it! 🙂

  5. YUM! Looks so good, Petra! You’re dangerous to visit late at night! 🙂

  6. There are fewer things that give me the warm fuzzies than walking into a delicious smelling home 🙂 Looks delicious!

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