Roast Farmhouse Pork with Rhubarb
Ingredients 1 Joint fresh Pork, weighing approximately 1kg Salt 1tbsp ground cumin 75g golden caster sugar 5tbsp cider vinegar 1cm piece fresh root ginger, finely chopped 1 small red onion, finely chopped 1 clove garlic, peeled and crushed 450g rhubarb, roughly chopped Salt and freshly ground black pepper ¼ tsp each ground cinnamon and ground cloves 75g raisins Serves 4 Method: Stand the pork in a roasting tin and rub a little salt and cumin into the rind. Place in a preheated oven at 220ºC, gas mark 7 for 15 minutes while preparing the chutney. Dissolve the sugar in the vinegar over a low heat, then add the remaining ingredients. Bring to the boil and simmer for 10-15 minutes to reduce the liquid by half. Spoon the chutney around the pork and reduce the oven temperature to 180°C, gas mark 4 and continue roasting for 1 hour 45 minutes, or until thoroughly cooked. Transfer the pork to a warmed serving dish and let it stand for 10 minutes. Serve with the rhubarb chutney.
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