- 1.5kg/3½lb, approx, boneless pork roasting joint.
- 100g/4oz fresh spinach
- 5cm/2″ fresh ginger
- Olive oil
- 225g/8oz rhubarb
- A little sugar, to taste
- Juice 1 lemon
- 300ml/½ pint white wine or dry vermouth
- 2 – 3 pinches cayenne pepper
- Bunch of fresh chives or parsley, chopped
- Celtic sea salt and pepper.
Serves 6.
- Preheat the oven to 230°C/450°F/gas mark 8.
- Make several deep cuts in the joint of pork and score the skin if not already done.
- Wash the spinach, shake well, put in a saucepan and cook for about 5 mins, until gone soggy. Then drain very well, squeezing out the excess water. Chop up. Chop or grate the ginger and mix it in with the spinach, with some salt and pepper.
- Press this mixture into the meat. Smear the meat with the olive oil and the skin with salt.
- Put the joint into the oven for 20 mins, then reduce the heat to 170°C/325°F/gas mark 3 and leave to cook for about 2 hours. Baste occasionally if it occurs to you – and sprinkle the skin with a little water to help crisp it up.
- Towards the end of the cooking time, wash the rhubarb, cut off the ends and peel any tough skin. Chop into slices and put into a saucepan with the lemon juice, white wine, cayenne pepper, a little salt and some sugar. Bring to the boil and simmer, with the lid on, for 15 – 20 mins, or until the rhubarb has softened.
- After the meat has cooked for 2 hours, take it out of the oven and drain off any fat, but not the juices. Add the rhubarb to the roasting dish, stir it about to mix in the meat juices, then return the meat and rhubarb to the oven for a further 30 mins.
- Take out of the oven and put the meat on a warm serving dish. Stir the chives or parsley into the rhubarb, pour this into a bowl and serve.