Roast pork with thyme, tarragon and parsley
"You will need to remove the skin from the pork and score it for the crackling. This is easy to do at home, but you could ask your butcher to prepare it for you."
Ingredients
Serves 6
Ingredients
METHOD
Step 1
Heat the oven to 200°C/fan oven 180°C/mark 6. Gently rinse and drain the herbs. Grate the zest of the lemon and then cut the fruit into thin slices. In a bowl, combine the zest and herbs, then season with salt and freshly ground pepper.
Step 2
Remove the pork rind in one piece from the top of the roast, making sure the fat underneath stays attached. Score using a very thin, sharp knife or Stanley knife, in 1cm strips, cutting halfway through the fat under the skin. Evenly spread the herbs, garlic and lemon zest on top of the meat. Then spread the lemon slices on top and sprinkle with salt and plenty of pepper.
Step 3
Put the piece of rind back on top. Tie all the way along the joint with a long piece of kitchen string, then place it in a roasting tin and roast for 15 minutes. Carefully rinse the onions. Peel the carrots and then cut them into quarters.
Step 4
After 15 minutes, remove the pork from the oven, add 300ml warm water and the onions. Return the tin to the oven and roast for 1 more hour.
Step 5
Add the carrots to the tin – making sure they are in the juice – and roast for further 15–20 minutes, or until the pork is no longer pink. A meat thermometer through the thickest part of the meat should read 58°C. Alternatively, a skewer inserted in the thickest part of the meat should feel hot along its whole length.
Step 6
Remove the pork from the oven and rest for 15 minutes. Then remove the string and carve into slices, making sure there is a piece of crisp rind with every portion. Serve with the onions (skin on), carrots and the juices from the meat.
