Saturday, 25 February 2012

Slow Cooked Aromatic Pork

I'm not a huge fan of roast pork. I know, I know, you all love your pork crackling but it just doesn't do it for me. However, this recipe makes the most meltingly delicious pork with all the fragrant flavours of the far east without being overwhelming the meat.

I used a pork joint from Marks and Spencers for this recipe.


The pork is smeared with a paste of various spices, cooked at a high temperature for 30 minutes then on a low heat for 4-5 hours.


Slow Cooked Aromatic Pork is a Hugh Fearnley-Whittingstall recipe from his column in the Guardian and I'm entering it for the February River Cottage Rocks#2 challenge which is 'Sunday Lunch'.


I'll also be adding it to the Slow Sunday blog hop at Lavender and Lovage

7 comments:

  1. Yumeeee! A lovely recipe, I don't cook pork often enough thgouh strangely I always have it if we go for a pub lunch or carvery lunch so I really should try it at home. A lovely result for you, I'm sure every last scrap was eaten! :-)

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  2. slow roast pork... nothing finer... so juicy... so hearty... perfection for a Sunday

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  3. I do love roast pork - but for me has to be cooked really slow, so it is tender and melts. Have alovely piece of cracking with it - just makes it perfection.

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  4. Yummy yummy, i have a joint of pork in the oven as we speak. Hope mine looks as good as yours does!

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  5. I've just had my dinner and this has made me hungry again. I think I can almost smell it. Looks lovely and I bet tasted devine

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  6. LOVELY recipe and you have cooked the pork just the way I like it too Janice! Thanks so much for adding it to my Slow Sunday event, you are indeed the queen of comfort food!
    Karen

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  7. Actually I am a big fan of roast pork and reading this has made me ridiculously hungry. Looks great.

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I love to read your comments and try to reply when I can. I have had to enable comment moderation due to high levels of spam, so it may take a little time before your comment is visible. Please let me know if you make one of my recipes or if you have any questions I will try to answer them. Janice

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