Roast Pork with new Garlic

Roast pork and garlic one

 

Watching MPW during the week and the awesome pork belly he knocked up got us dreaming of the same for Sunday lunch.  

We left it too late to go to a butchers for our meat but fortunately, Waitrose had some nice looking rare bread free range joints – no belly so we had to make do with some shoulder.

After all the nonsense with the basement of the restaurant (still pumping it out, still filling back up again) I felt like we deserved a treat so we didn’t feel too guilty about the crackling and olive oil roast potatoes that filled our plates.

Interestingly, MPW cooked his belly at 160 for about 2 hours and the crackling looked great.  I normally start it at 220 for 20 mins and reduce to 180 for the rest of the time but I thought I try it his way.  It kinda worked but I had to whack it up towards the end to crisp it up and get the pots nice and crispy too.

 

Roast pork and garlic two

 

The sun was starting to set as the pork was resting so I grabbed the camera and snapped a few shots in the gorgeous evening light. 

The first garlic of the year was also from Waitrose – its not dried in the same way as garlic normally is so its a treat when roasted and eaten whole with the rest of the meal.  Looks great on a wooden board next to the hunk of meat.

 

Roast pork - the final dish

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