Honey glazed pork joint

Mmmmm, the succulent tender salted pork with the special sweetness of honey… The perfect combo of sweet and savoury. This is a feast alright… A feast made for Gods! 

I love pork… Simply love it. And sundays being a roast day, I wanted to do something nice. So, here it is, a hog roast with cracklings and not-so-usual trimmings that works just as good :)

   

Ingredients for hog roast:

500g Salt cured Pork joint
1 large Onion
2 teaspoon soya sauce
1 teaspoon olive oil
1 teaspoon rosmary
1.5 tablespoon honey

Procedure:

• Preheat the oven at 200 degree Celsius.
• Lay the pork joint in a tray. You can use the belly part (mmmm my favourite part) but if you prefer a low fat portion then the joint can be from the shoulder, leg or ham hock as well. 
• Add sliced onions in to the tray around the joint, pour the olive oil and soya sauce on them. Sprinkle some rosemary all over.
• Place it in the oven and bake for 45 minutes. Once almost done, take it out of the oven and glaze it with honey. Put it back in the oven and bake for 15-20 more minutes till well done.
• Remove from the oven and let cool for 5 minutes. Spoon up the gravy formed around the joint and pour it over the pork before slicing it up to serve.

I served mine with a simple version of ratatouille and fresh green salad. Making this ratatouille version was quite easy.

Ingredients for my simple ratatouille:

1 cup peas
1 cup chopped beans
1 cup cubed potatoes
1 cup chopped carrots
1 cup corn
1.5 cup tomato puree
1 teaspoon olive oil
1 large onion, sliced

Procedure:

• Add a dash of olive oil in a sauce pan. Throw in the onions and fry till golden brown. 
• Then add the vegetable one by one and fry till they start to brown slightly.
• Now, pour the tomato puree and just a splash of water, cook for 5-7 minutes. You can get tomato puree ready made in stores or you can use the regular pasta sauce too, they all work just fine. 
• Reduce the heat to low and cover, slow cook for next 15-20 minutes, occasionally stirring it. All done!

Serve with the sliced roast pork and salad…

HOG ON!!!

Love always from,

JB’s Kitchen