Here is a pork forequarter roast that we put together tonight. Here is the method we followed to make it.
Firstly we made a number of incisions in the meat and filled these with some finely sliced cloves of fresh garlic. Then the whole roast was rubbed vigorously with a couple of tablespoons of honey mustard, some olive oil, and a generous amount of salt and pepper.
The roast was then placed on some sliced onion in a roasting tray to keep it off the bottom of the pan.
The meat went into the oven at 220C for 15 minutes to seal, and then the temperature was reduced to 160C. The roast was then cooked for around 3 hours.
In the meantime, we also roasted some whole potatoes and carrots on a separate tray.
The gravy was made with the pan juices, poured into a saucepan and thickened with a little flour. You add some stock or water to this if you don’t have enough juices and/or want to thin the mix.
We served all this with a few steamed green beans and peas, along with a few pieces of crackling.