Recipes by Di Swann
1. Place the 100% New Zealand Roast of Pork
on a a baking tray. Rub liberally with oil and salt.
2. Place into a 220°C oven for the first 20 minutes and then lower the temperature to 160°C and allow 30 minutes per 500 grams. To test for doneness, pierce the pork with a skewer at the thickest part through to the bone and if the juices run clear the pork is cooked. Or use a meat thermometer and cook pork to 72°C. If not cooked continue to cook for a further 15 minutes before testing again.
3. Stand for 10 minutes before removing the crackling and carving the meat. Serve with your favourite vegetables and the Cranberry and Port Sauce.
Cranberry and Port Sauce
1. Mix together the Wattie's Bit on the Side Cracker Cranberry Sauce with the mustard, orange and lemon rind and juice and port. Serve cold.
For more great pork recipes, visit www.pork.co.nz