INGREDIENTS

PORK ROAST
2.5kg pork forequarter, bone in
1 tbs sea salt
1 tsp Foodland olive oil
1.5tbs G-SPIT Italian Porchetta Seasoning
1 cup dry white wine
1 cup salt reduced chicken stock
2 bay leaves
4 whole garlic cloves

GRAVY
1/4 cup pan juices
1/4 cup water
1 tbs plain flour

VEGGIES
1/4 Qld Blue Pumpkin
5 Kestrel Potatoes
Sprig of rosemary
Sprig of thyme
1 brown onion
1 red onion
1 tbs Foodland Butter
1 tbs olive oil
Salt
Pepper

METHOD

Preheat oven to 230˚

Place meat skin side up on a chopping board and score the rind of the pork 1cm apart with stanley knife, being careful not to score through to the meat. Massage olive oil and salt into the meat, making sure salt is pressed into the slits of the skin.

Turn meat over, and rub G-SPIT Italian Porchetta seasoning all over the meat part only. Place pork skin side up into roasting pan, and place in the oven for 20 minutes, until skin starts to brown and crackle.

Take meat out of oven, and turn the temperature down to 150˚. Place stock, white wine, bay leaves and whole garlic cloves in the bottom of the pan, making sure not to wet the rind. Cover with 2 layers of alfoil (shiny side down) so that it fits snug around the edges of the pan. You want to keep all those beautiful juices from evaporating.

Place roast back in the oven and roast for a further 3 hours, checking in between that there is still at least 1cm of juices left in the bottom of the pan. If it evaporates, top up with water.

To make the veggies, cut pumpkin into slices, leaving the skin on. Cut potatoes into quarters and dress with the butter, garlic, onions, olive oil, salt and pepper. Place in the oven one hour before the roast is ready to come out. Be sure to move the veggies around every 15 minutes to make sure they brown evenly.

Once the roast has been cooking for 3 hours or is tender enough to pull apart with a fork, take alfoil off the tray and increase temperature to 230˚, until cracklings has formed. This usually takes about 20 minutes.

Take roast out of oven, and set the meat aside to rest whilst making the gravy. To make the gravy, pour the pan juices into a small saucepan, and place on the stove over a medium heat. In a separate bowl, whisk together the flour and water to create a smooth paste. Pour the flour mixture into the saucepan and stir until thickens.

Dig In and enjoy with the whole family!