Sweet, succulent roasted pork is made for a spice like cumin, thanks to its naturally sweet and fragrant flavour. To complement this sweetness, we’ve teamed the meat with honeyed chantenay carrots which, when roasted, naturally produce a delicious rich flavour. As if that wasn’t enough, we’ve added broccoli cheese or, in other words, heaven in a bowl.
Pork Roasting Joint
Chantenay Carrot 250g
Chicken Stock Powder
Water for Gravy
Bring a large saucepan of water to the boil with a pinch of salt. Preheat your oven to 200°C. Pour a large glug of oil into a roasting tray. Pop it onto the top shelf of your oven to warm up. Put a small drizzle of oil in the bottom of a baking tray, pop the pork in the baking tray and sprinkle over half the cumin seeds and a pinch of salt and pepper. IMPORTANT: Wash your hands after handling raw meat. Roast in the middle of your oven for 45/60/90 mins (depending on size). IMPORTANT: The pork is cooked when no longer pink in the middle.
Meanwhile, peel the potatoes and chop into 4cm chunks. Add them to the boiling water and cook for 7-8 mins or until the edges have softened when you poke them with a knife. Once the potatoes are ready, drain in a colander, pop back into the pan then sprinkle on half the flour. Give your pan a shake to fluff up the potato. Take your hot baking tray out of your oven, carefully transfer your potatoes onto it in a single layer. Sprinkle over a pinch of salt and gently turn the potatoes so they're coated in oil. Roast the potatoes on the top shelf of your oven for 45-50 mins, turn halfway through.
Trim the carrots and halve lengthways. Quarter the apple (no need to peel) and remove the core. Chop each quarter into 2 wedges. Pop them in a bowl and add the honey and remaining cumin seeds. Add a drizzle of oil, a pinch of salt and pepper and mix together. When the pork has 25 mins left. Add the carrots and apple to the baking tray to roast with the pork until soft, 25 mins. Meanwhile, halve, peel and thinly slice the shallot. Grate the cheese. Separate the broccoli into florets. Refill your saucepan with water and pop on to boil - we will use it to cook the broccoli.
Meanwhile, put a saucepan on medium heat and add half the butter. Allow the butter to melt, then stir in the remaining flour. You've made a roux! Cook, stirring constantly until the roux is a medium brown colour and gradually stir in the water (see ingredients for amount) and chicken stock powder. Bring to the boil, stirring out any lumps that form. Lower the heat and simmer until the gravy has thickened to your liking, 15-20 mins, stirring occasionally.
Meanwhile, add the broccoli to the boiling water and simmer until just tender, 3 mins. Drain in a colander and pop into an ovenproof dish. Pop your pan back on medium heat with the remaining butter (no need to wash). Add the pancetta and stir-fry until browned, 3-5 mins. IMPORTANT: The pancetta is cooked when it is no longer pink in the middle. Add the shallot and fry until soft, 3 mins. Pour in the creme fraiche, water (see ingredient list for amount) and mustard. Add a pinch of salt and pepper. Bring to the boil, then remove from the heat and stir in three-quarters of the cheese.
Pour the creamy sauce over the broccoli in the dish. Mix the breadcrumbs with the remaining cheese, a pinch of salt and pepper and the oil (see ingredient list for amount). Sprinkle the mixture on top, then bake in your oven until golden and bubbling, 10-15 mins. Once the pork is ready, cover with foil and leave to rest for 15 mins. When you’re almost ready to serve, reheat the gravy and reheat the carrots and apple in the oven if necessary. Thinly slice the pork and serve on plates with the veggies. Add any resting juices to the gravy and pour over. Enjoy!