Roasted Boston pork Roll
4 – 6 People
1 hour 35 min
Pork is a blank canvas upon which you can paint your masterpiece. Steaks have more innate flavour and need absolutely no adornment, but pork is milder, calling for the creative touch of a culinary artist wielding a brush laden with sauce, a cooker swathed in smoke, or a smattering of seasonings massaged into its flesh. This cut is the signature pork roll from Farmer Keith.
What cut is a Boston Pork Roll?
Ever heard of pork ribeye? Farmer Keith takes two top loins by tying loins together with the fat sides out.This makes the roast beautiful in taste.
COMPLIMENTARY TO THE DISH
Baby tomatoes, feta and rocket salad drizzled in olive oil
+/- 2kg Boston Pork roll from Farmer Keith
1 tsp chopped ginger
4 gloves garlic, thinly sliced
1 red chilly
1 onion peeled and sliced
80ml brown sugar
2 tsp fennel seeds
2 tsp pepper corns
1 cinnamon stick
2 star anise
500 ml Rice wine
375 ml soy sauce
Preheat the oven to 200°C. Mix all the marinade ingredients together and blend well. Place the Keith Morgan Boston roll in a medium-sized roasting tray and pour over the marinade. Cover the roasting tray with foil. Roast for 60 minutes, checking frequently to make sure that there is still enough cooking liquid. If it looks dry add more water.
Now decrease the oven temperature to 180°C and uncover the Boston Roll. Cook for a further 15 to 20 minutes, turning frequently, until the roll is glossy and sticky.
Remove the Keith Morgan Boston Roll from roasting tray and cut into 2 cm thick slices. Serve with the suggested side dishes and a bottle of Bosman Pinotage.