Lifestyle
Christmas Eve roast pork with garlic, lemon and rosemary
The aroma of crisping crackling fills the kitchen, creating that unmistakable sense of occasion before the first slice is even carved.
It’s Christmas Eve, and no one wants to spend the night chained to the stove. One of the best things about a roast is that it practically cooks itself. Unlike a complicated turkey or an hours-long ham glaze, once this roast is in the oven, there’s not much to do except sit back and let the heat work its magic while you enjoy the evening with family and friends.
Ingredients
- 1.5–2 kg boneless pork shoulder or loin, skin scored
- 2 bulbs garlic, halved horizontally
- 2 lemons, sliced
- 3–4 sprigs fresh rosemary
- 3 tbsp olive oil
- 1 tsp coarse salt
- 1 tsp cracked black pepper
- 3 medium potatoes, halved
- ½ cup white wine or chicken stock
Method
- Preheat the oven to 200°C. Pat the pork dry with kitchen paper, ensuring the skin is completely moisture-free.
- Rub the olive oil all over the meat, then season generously with salt and pepper, working it into the scored skin.
- Place the pork on a roasting tray. Tuck the halved garlic bulbs, lemon slices and rosemary sprigs around it.
- Put the tray in the oven and roast for 30 minutes to help the skin crisp up. Then reduce the temperature to 170°C and pour the white wine or chicken stock into the tray to keep the meat moist.
- Add the halved potatoes at this stage, coating them lightly in the pan juices.
- Continue cooking for 1½ to 2 hours, basting the pork every 30 minutes. You’ll know it’s ready when the skin is crisp, and a skewer inserted into the centre releases clear juices.
- Remove the pork from the oven and let it rest for at least 15 minutes before carving.
