Serves 4
1 x 1kg belly cut shoulder of pork
Salt
3 tsp cumin seeds
2 tsp olive oil
2 Tbs fresh rosemary
1 cup riesling
1 cup vegetable stock
3 carrots, peeled and sliced into strips
2 parsnips, peeled and sliced into strips
3 cloves of garlic, finely sliced
1 onion, finely sliced
1 Preheat the oven to 160C. Using a sharp knife, score the skin of the pork then rub with salt and cumin seeds, making sure you rub in between the slices.
2 Brush the pork with olive oil and tuck rosemary sprigs into the cuts in the skin. Pour over the wine and stock. Cook for 2 hours, adding more liquid if necessary.
3 Add the carrots, parsnips, garlic and onion. Cook all together for 1 hour.
4 Remove the pork, keep the vegetables warm while grilling the skin of the pork. Watch carefully to make sure it becomes crisp without burning.
5 Serve slices of pork with the cooking liquid spooned over and the roasted vegetables on the side.
Belly cut shoulder of pork with roasted vegetables
Belly cut shoulder of pork with roasted vegetables. Photo / Babiche Martens
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