I know I have covered roast pork before, but this turned out wonderfully, so I thought I would shove down the recipe on the site before I forgot how it went.
I used a fairly cheap cut of pork that you would find in most supermarkets, but if you want to splash out on something exceptional, well, I think you should go for it. I am always amazed at how big the difference is between cheap, intensively produced meat, and slow grown, carefully bred and nurtured meat. The biggest difference tends to be in the cooking. For instance, a few years ago I was able to purchase half a lamb with some friends of ours. It was a rare breed animal from an organic farmer who believed quality was the be all and end all of the job.
The lamb had more fat on it that the fast grown ordinary fare but this fat when the meat was cooked was golden in colour, crisp and gave the meat a delicate, joyous flavour. It was like a completely different product. I was quite happy to eat less (it was expensive) and enjoy the moment rather than buy cheap just so I could have a large plateful.
Anyway, back to the piggy and on with the recipe!
Peel the carrots but leave whole. Skin the onions and cut each into four. Crush and skin the garlic roughly and chop the celery into large chunks.
Put all the veg into the bottom of a baster and add two glasses of red wine and half a litre of the stock. I used beef stock here from a packet, but if you have fresh veal stock lying around, all the better!
Heat a frying pan to hot and add a little oil. Fry the pork turning it so that all sides are well browned. You should take a little time to make sure it is sealed properly as in the leading picture.
Remove the pork from the pan, dust with a little salt and place on top of the vegetables.
Put a lid on the baster or cover well with foil and put in a hot oven, pre-heated to around 200ºC. Turn the over down to 150ºC and leave for anything up to 3 hours depending on the size of the joint.
Once it is cooked, remove from the pan and set aside. If you want to crisp up the skin more, remove it and return it to the oven in a clean pan.
Drain the liquor from the vegetables and set them aside. Skim the oil of the liquor
In a clean pan, heat some olive oil and fry the flour till just turning golden. Add the liquor and stir till you get a thick smooth paste. Add the rest of the stock and wine and bring to the boil. Turn down and simmer for a few minutes.
Carve or tear the pork into big chunks. The fattier the pork was (for instance if it was a shoulder) the more it will simply fall apart. Don’t try to be clever – just chop it up!
Serve it with roast potatoes, lots of steamed savoy cabbage and the gravy – perfect for autumn!