The quintessential festive pièce de résistance; slow roasted pork embodies the spirit of seasonal hedonism, suggesting a refined debauchery that can subvert the structured order of our civilisation. It reminds us of our proximity to our neanderthal precursors. Enjoy it before it becomes illegal.

I used a joint of 3.5 kg for four people. Leftovers won’t go to waste as cold pork makes the best sandwiches ever. Ask the butcher to score the skin and tie the joint. Rub the skin with salt, insert slivers of garlic and rosemary into slits you make into the scored flesh with a sharp pointed knife. Optionally you can make a spice rub.

Spice Rub

1 tsp Coriander Seeds

1 tsp Fennel Seeds

1/2 tsp Cumin Seeds

1/2 tsp White Pepper

1 tsp thyme

1/2 tsp Chilli Flakes

3 Bay Leaves

Roast ingredients in a dry frying pan and crush coarsely in a mortar and pestle. Rub into the flesh and skin and leave for at least an hour to overnight.

Preheat oven to 200°. Place joint on a rack in the roasting tray. Roast for 30 minutes until the skin starts bubbling than lower the temperature to the lowest mark on gas mark ovens, around 90°. Cover with double aluminium foil. I allowed it to cook gently at this temperature for 15 hours. A meat thermometer can prove quite handy when preparing a large joint like this as it is quite difficult to ascertain how much it has cooked on the inside. Ovens vary and one may cook much faster than another. Pork should be 85° on the inside to be ready to be served. Âround two hours before dinner is to be served remove foil and turn up heat to 200°. After an hour check internal temperature and if its 85° remove from oven.

Red Wine Reduction:

250ml Red Wine

English Mustard Powder

Rosemary and Thyme

Once the meat is completely cooked remove from baking tray and cover with foil. While it rests remove most of the fat from the baking tray, place the pan on a brisk flame and add 250ml good red wine, a sprig of rosemary, some thyme and a teaspoon mustard powder. Stir and scrape the bottom of the pan with a wooden spatula and cook until the sauce thickens to a gravy consistency. If you like lots of gravy add some chicken stock.

Freshly made English mustard fiercely complements the succulent pork with a heady bite. Just mix 3 tbsp mustard powder to 3 tbsp water in a bowl and whisk to a paste.

Accompaniments:

Pesto Potatoes with added Pork Fat

Red Cabbage with Apple and Vinegar

Brussel Sprouts tossed in Olive Oil and Bacon Julienne

Roast Sweet Potato and Beetroot

Raw Garden Mix

Pure indulgence. Just once a year. Promise