Ingredients
| ½ cup cashew nuts, chopped | |
| ¼ cup sunflower seeds | |
| ¼ cup pumpkin seeds | |
| 6 tablespoons soy sauce | |
| ½ cup sugar | |
| 4 cloves garlic, crushed | |
| 3 tablespoons fresh ginger, grated | |
| 4 tablespoons fresh turmeric, grated, or 1 teaspoon turmeric powder | |
| 300ml coconut cream | |
| 1 boned pork shoulder (about 3kg) | |
| 1 bunch (100g) watercress, any thick stems discarded | |
| 12 stalks curry leaves, leaves stripped | |
| 2 medium onions, quartered | |
| 2 teaspoons salt | |
| 2kg kūmara, peeled, cut into 2cm cubes | |
| 2 tablespoons olive oil |
Inspired by spit- or umu-roasted pig, a beautiful rolled roast of pork is a delicious centrepiece to your own smaller celebration. While loin looks tidier, I much prefer the more rustic-looking, but oh-so-tasty shoulder. It’s served with coconut-roasted kūmara and a savoury brittle to add that sweet crunch. To get the crackling super crunchy, leave the pork uncovered in the fridge overnight to dry out the skin.
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Instructions
| 1. | Heat the oven to 180°C/160°C fan bake. |
| 2. | Spread the cashew nuts, sunflower and pumpkin seeds on a baking tray lined with baking paper and cook for 5 minutes. |
| 3. | Sprinkle over 2 tablespoons of soy sauce and mix to coat, then cook for a further 5 minutes, stirring once. |
| 4. | Place the sugar and 2 tablespoons of water in a saucepan and bring to the boil, stirring constantly until the sugar dissolves. |
| 5. | Boil for 7–8 minutes, without stirring, until the mixture turns golden in colour. |
| 6. | Working very quickly, pour the toffee evenly over the nuts and seeds and allow to set. |
| 7. | Finely chop the cooled brittle. Store in an airtight container. |
| 8. | Raise the oven temperature to 220°C/200°C fan bake. |
| 9. | In a bowl, mix together the remaining soy sauce, garlic, ginger, turmeric and coconut cream. |
| 10. | Score the pork skin with a sharp knife. |
| 11. | Lay skin-side down and smear the meat with half the coconut mixture. |
| 12. | Lay half the watercress and curry leaves down the middle, roll the pork then secure tightly with string. |
| 13. | Arrange the onions on a roasting pan and put the pork on top. |
| 14. | Pat the pork skin dry with paper towels, removing any coconut, and rub the salt into the skin, getting it into the score marks. |
| 15. | Pour 2 cups of water into the roasting pan. |
| 16. | Put into the oven and immediately reduce the temperature to 170°C/150°C fan bake. |
| 17. | Cook for 2 hours 30 minutes, then increase the heat to 240°C/220°C fan bake, and cook for a further 30 minutes until the skin is golden and crisp. |
| 18. | Remove from the oven and allow it to rest while the kūmara cooks. Have the kūmara all ready to go. |
| 19. | Reduce the oven temperature to 200°C/180°C fan bake. |
| 20. | Toss the kūmara with the remaining coconut cream mixture. |
| 21. | Spread out on a baking tray lined with baking paper. |
| 22. | Cook for 20 minutes, stirring once. |
| 23. | While the kūmara cooks, heat the oil in a frying pan and fry the remaining curry leaves for about 20 seconds, then set aside. |
| 24. | Arrange the pork and kūmara in a serving dish with the remaining watercress and scatter over the curry leaves and cashew and seed brittle. |
Recipes & food styling Fiona Smith / Photography Tony Nyberg / Styling Fiona Lascelles
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