ROTISSERIE PORK ROAST WITH BITTER ORANGE GLAZE
Preparation & Cooking Time:
Serves:
Ingredients
Thanks to Everdure by Heston for this one.
For the marinade
180g olive oil
10g fennel seeds
10g cumin seeds
20g fenugreek
40g annatto
2g black peppercorns
20g yellow mustard seeds
300g orange juice
60g lime juice
7 lime leaves
4kg boned pork shoulder
45g orange zest, finely grated
25g olive oil
4g black mustard seeds
3g cumin seeds
3 dried red chillies
2 curry leaves
1 bay leaf
4g ground fenugreek
5g chilli powder
1 large Seville orange
50g white wine vinegar
40g lime juice
Method
To make the marinade, heat the olive in a pan and toast all the spices for approximately 5 minutes over a moderate heart. Allow to cool slightly, then blitz along with the juice and lime leaves in a mini food processor.
Roll out the pork shoulder and spread the mixture on it. Add the finely grated orange zest and roll up the shoulder, securing with butcher’s string.