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    Roast Farmhouse Pork

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    Roast Farmhouse Pork

    The tart flavour of the rhubarb chutney goes particularly well with pork. Serve this unusual roast with couscous and roasted vegetables.

    • Preparation time: 15 minutes
    • Cooking time: 120 minutes
    • Total time: 2 hours 15 minutes 60 minutes 60 minutes 15 minutes

    Serves: 4


    • 1 Waitrose Farmhouse Pork Easy Carve Leg, weighing approximately 1kg
    • 1 tbsp ground cumin
    • The rhubarb chutney
    • 75g Waitrose Golden Caster Sugar
    • 5 tbsp cider vinegar
    • 1cm piece fresh root ginger, finely chopped
    • 1 small red onion, finely chopped
    • 1 clove garlic, peeled and crushed
    • 450g rhubarb, roughly chopped
    • Salt
    • Freshly ground black pepper
    • ¼ tsp ground cinnamon
    • ¼ tsp ground cloves
    • 75g raisins


    1. Stand the pork in a medium roasting tin and rub a little salt and cumin into the rind.
    2. Place in a preheated oven at 220C, gas mark 7 for 15 minutes while preparing the chutney.
    3. Dissolve the sugar in the vinegar over a low heat, then add the remaining ingredients. Bring to the boil and simmer for 10-15 minutes.
    4. Spoon the chutney around the pork and reduce the oven temperature to 180°C, gas mark 4 and continue roasting for 1 hour 45 minutes, or until thoroughly cooked.
    5. Transfer the pork to a warmed serving dish and let it stand for 10 minutes. Serve with the rhubarb chutney.

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