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Succulent Roast Pork

Bord Bia

This recipe is perfect to feed a crowd and the shoulder or gigot of pork are the best cuts to use. This is best served warm. If you are nervous about tying up the joint, bring the stuffing down to your butchers and get him to do it for you. 

Succulent Roast Pork 

Serves 10 

Cooking time:

Ingredients

  • 2kg boneless shoulder or gigot of pork with rind on (at room temperature)
  • 2 fresh rosemary sprigs, leaves removed and finely chopped
  • 50g mature hard cheese, finely grated
  • 4 garlic cloves, finely chopped
  • 4 tablesp. flat-leaf parsley, chopped
  • Maldon sea salt and freshly ground black pepper
  • Boiled potatoes and baby carrots, to serve

To Cook

Preheat the oven to Gas Mark 5,190ºC (375ºF). Open out the pork onto a clean work surface and season generously. Sprinkle over the chopped rosemary, cheese, garlic and parsley in an even layer. Tightly roll the pork back up to enclose the filling completely.

Tie with string at 2cm intervals to keep the meat in shape. If the skin is not already scored, use a small sharp knife to score the skin between the strings. Wipe off any excess moisture with kitchen roll and sprinkle with salt.

Place in a roasting tin and roast for 20 minutes per 500g plus 20 minutes. For the last 20 minutes of cooking time, increase the oven temperature to Gas Mark 7, 220ºC (425ºF), so, if the joint is exactly 2kg, it will take one hours and 40 minutes until cooked through and tender with crispy crackling.

Leave the roast pork to rest in a warm place for 30 minutes, as it is actually best served warm. Carve into thin slices and arrange on warmed plates with the potatoes and baby carrots. Spoon over the pan juices to serve.

Nutritional Analysis per Serving

Protein: 42g 

Carbohydrates: 32g 

Fat: 32g 

Iron: 2.0mg 

Energy: 596 kcal