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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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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