Roast Pork With Rosemary

This dish really is great for a family meal / Sunday lunch. Pork is a reasonable joint of meat and cooked in the SBJ clay pot ensures it will be succulent and never dry like pork sometimes can be.

Ingredients

1 1/2 kg joint of pork
1 preserved lemon cut into chunks
2 crushed garlic cloves
1 tbsp fresh chopped rosemary
olive oil
salt and pepper
200ml hot veg stock

Method

Rub the pork all over with a little olive oil then cover with the chopped rosemary, garlic and salt & pepper.
Place the lemon chunks and stock into the SBJ clay pot then place the pork on top.
I like to start this pork recipe in the oven with the top off to caramelise the meat a bit. Do this by placing the SBJ clay pot into the cold oven and turn the heat to 220°C for 30 minutes then cover and reduce the temperature to 200°C and cook for around 1 1/2 hours.
Simply slice and serve with the juices from the bottom of the pot.

Roast Pork With Rosemary

Ingredients

Method

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