Mustard Roast Pork

Written By May E on Friday, 3 December 2010 | 15:22

Ingredients:

1 pork shoulder joint (weighing 1 kg )
2 tbsp mustard
salt & pepper

Gravy:
1 tbsp flour
300 ml chicken stock
Salt and Pepper

Cooking:

Preheat oven to 200/ fan200 degree/ airfryer 180 °c gas mark 6
Score the pork rind thoroughly with a sharp knife and sprinkle with salt.
Season the pork well with salt & pepper and rub mustard over, except the skin. If there's water coming out, use kitchen tower to dry.
Put in a roasting tin and roast in the centre of the oven for 30 minutes.
Reduce the temperature to 180°c/ fan
160°c / airfryer 160°c /Gas Mark 5 and cook for a further 60 minutes until the meat is well browned and the juices run clear. ( check it by using a skewer insert into the thickest part of the meat. ) turn the heat up to 220°c oven/airfryer 200°c for further 15 minutes to crisp the skin.

Remove the meat from the oven and transfer to a warmed plate, cover loosely with foil and rest for 15 minutes.

To make the gravy, pour off most of the fat from the roasting tin, leaving the meat juices and the sediment.
Put the tin over a medium heat and scrape the sediment from the base of the tin.

Sprinkle in the flour and quickly whisk it into the juices. When you have a smooth paste, gradually add the stock, whisking constantly.
Bring to the boil. then reduce the heat and simmer for 2-3 minutes until thickened.
Taste before adding more salt and pepper and pour into a warmed serving jug.

Separate the rind from the meat and cut into pieces. ( the rind should be cracking and golden )
Carve the meat into slices and serve with cracking and the gravy.