Linley Valley roast of your choice (either boneless rolled shoulder or leg)
2 cups chicken stock
Splash of cream
1 tablespoon wholegrain mustard
Heat the oven to 230 degrees. Rub some of the oil onto the pork and season generously with salt. Cook for 20 minutes at this heat and turn back to 200 degrees. The pork should cook for approx. 25 minutes per 500 grams of meat. When it is done, remove the pork and cut off the stretchy bag, Slice off skin/crackling and wrap the pork tightly in foil to rest for 20 minutes. Return the skin/crackling to a 230-degree oven to blister. Alternately a microwave can also be used to do this, just place a paper towel over the crackling and zap at 30-second intervals.
Use the pan juices from the pork roast and whisk in some chicken stock and water. Thicken with flour or cornflour paste and add a splash of cream and the mustard. Roast some of your favourite vegetables to go with this delicious meal.
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