In the lead up to Christmas I have shared some DIY Christmas ornaments, Christmas gifts that kids can make, tips for home decorating at Christmas and some great giveaways for presents under your tree. I’ve covered everything except the Christmas menu so today I thought I’d share with you a very special roast pork recipe created by my hubby.This recipe is so simple which makes it perfect for this time of year and most of the prep work is done in the days before serving, so on Christmas Day all you need to do is pop it in the oven and then enjoy the day with your loved ones.
Mark is passionate about pork, it’s his specialty in the kitchen, so when I received some cuts of Murray Valley Pork to try he was pretty excited. I received three cuts in total and I’ll share them with you throughout the week. All three cuts were so tender and full of flavour. When we served this roast to Mark’s parents last weekend, my father-in-law declared it to be the “best pork I’ve ever tasted” and I think I’d have to agree with him. Hats off to Mark’s cooking and to the Murray Valley Pork! So, without further ado, here is Mark’s super simple way to serve the perfect roast pork.
For the brine:
– 1/4 cup salt
– 1/4 cup sugar
– 1/4 cup white wine
– 2 cups hot water
– few sprigs of fresh sage
For the roast:
– Pork shoulder roast
– olive oil
– caraway seeds
The secret to making such a tender and delicious roast is to first marinade and tenderise it in a brine. It’s not as complicated or labour intensive as it sounds. To make the brine:
In a saucepan, bring two cups of water to the boil then remove from the heat.
Add the salt, sugar, wine and sage leaves to the water and stir until the salt and sugar have dissolved.
Let the brine cool completely before moving the next step.
Using a sharp knife, score the rind of the pork in a diagonal criss cross pattern at 1cm intervals, cutting almost into the fat layer. This is essential to produce crisp, melt in your mouth crackling.
Place your pork roast into a large lidded container (we used a large plastic food storage container).
Pour the cooled brine over the pork, put the lid on the container and place in a refrigerator for at least two hours but overnight is best.
Remove the pork from the brine and let it rest in the refrigerator for the same amount of time that it was in the brine. So, if you marinated it in the brine overnight, leave it to rest overnight again.
After the pork has rested, rub the olive oil, salt, pepper and caraway seeds into the rind.
Place a large heavy based baking tray on the stove and heat a little olive oil on medium high heat. Place the roast pork into the baking tray and brown on all sides.
Transfer the baking tray into a hot (200C / 392F) oven for 30 minutes. Reduce heat to 160C / 320F and baste with pan juices two or three times during the cooking process. The roast is ready when the internal temperature has reached 170F. (You can check the internal temperature of the roast by using a good quality meat thermometer like this one )
There you have it. The perfect roast pork.
The roast we received from Murray Valley Pork really was amazing. I also really love that all their products are 100% Sow Gestation Stall Free. Their website has some fantastic pork recipes full of hints and tips to make the perfect pork lunch this Christmas. To find your nearest stockist, pop over to the Murray Valley Pork website right now. Enjoy!
*Disclaimer: I received a pork shoulder roast from Murray Valley Pork. I was not compensated in any other way. All words and opinions are my own.
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