Spiced roast pork

Spiced roast pork

By
From
The Margaret Fulton Cookbook
Serves
6-8
Photographer
Geoff Lung

Ingredients

Quantity Ingredient
2.5kg loin of pork
3 garlic cloves, crushed
2 teaspoons salt
1 teaspoon freshly ground black pepper
1/2 teaspoon dried marjoram
1/2 teaspoon ground cumin
1/2 teaspoon saffron threads
1 tablespoon oil
1/2 cup boiling water
1/4 cup grated onion
3 tablespoons finely chopped parsley
1/2 cup dry white wine
2 tablespoons wine vinegar
1/4 teaspoon chilli powder

Method

  1. Pound the garlic, salt, pepper, marjoram, cumin and saffron to a paste with the olive oil. Rub into the pork. Wrap in foil and chill overnight.
  2. Preheat the oven to 230°C. Put the pork in a shallow baking dish and roast oven for 25 minutes. Reduce the heat to 180°C, and continue to roast for 1 1/2 hours. Transfer the pork to a serving platter.
  3. Skim the fat from the baking dish and put the dish over a moderate heat. Add the water, onion, parsley, wine, vinegar and chilli powder and bring to the boil. Scrape the glaze from the bottom of the pan and simmer for a few minutes. Cut the pork into thick slices and serve with the sauce.
Tags:
The Margaret Fulton Cookbook
Margaret
Fulton
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again