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A well-marbled joint of Blythburgh pork from the Suffolk coast, boned and rolled. It stays juicy through a long, slow roast and carves beautifully, or pulls apart if you leave it longer.
How to cook
Pat the skin dry, score it and salt it.
Roast at 220°C (200°C fan) for 30 minutes, then turn down to 160°C (140°C fan) for 3 to 4 hours, depending on size, until tender and the juices run clear.
Rest for 20 minutes, remove the string and carve.
A well-marbled joint of Blythburgh pork from the Suffolk coast, boned and rolled. It stays juicy through a long, slow roast and carves beautifully, or pulls apart if you leave it longer.
How to cook
Pat the skin dry, score it and salt it.
Roast at 220°C (200°C fan) for 30 minutes, then turn down to 160°C (140°C fan) for 3 to 4 hours, depending on size, until tender and the juices run clear.
Rest for 20 minutes, remove the string and carve.