I found a lovely piece of free-range pork down at the Herdsman. It was a piece of pork belly with the skin removed and then rolled and tied into a roll. Very cute – looked like the kind of roast you could munch on while driving down the road with your elbow out the window.
Lovingly tied as it was, I ended up removing the string and wrapping it in prosciutto – unfortunately it burst its smallgood chains half way through, but no harm done.
6 inches of rolled pork belly
150 g of thinly sliced prosciutto
1 tbs truffled mustard
8 sage leaves
salt and pepper
fennel bulb, quartered and halved
purple-skinned sweet potato, peeled and chopped into bite sized pieces
bunch of broccolini
Rub a line of mustard along the top of the pork. Roll it a quarter and then place the sage leaves on top. Season well and wrap with the prosciutto.
The pork is roasted with the vegetables and I kept them nice and tight in my nice Raymond Loewy cast-iron pot. The addition of ingredients is staggered over the hour or so of cooking as follows
0 min – good splash of olive oil and in with the sweet potato into a 190C oven.
15 min – fennel and pork added with a few fronds of fennel – another splash of olive and a pinch of salt
25 min rotate pork to ensure all-over crispiness
30min turn down to 170C
Cooked minus 10 min – broccolini and another splash of olive oil.
When the pork is done, allow it to rest and then serve on top of the vegetables. Didn’t bother with a sauce.
It’s a lot of oven opening but as the temperature heads down over cooking, no biggie.