Recipes

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

For the pickled bitter orange

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.

Light the coals on the Hub and once they are ready, insert the spit roasting rod through the pork shoulder and secure. Place on the BBQ spit and begin cooking on the level 3. The surface temperature on the meat should read 70-80°C. Check every 30 minutes and top up the charcoal as needed. This will take approximately 4–5 hours.
The pork should be golden in colour and the core temperature should read between 65-80°C when probed with a thermometer. Remove from the heat and allow to rest for 1 hour before serving. For the pickled bitter orange, heat the olive in a pan and toast all the spices for approximately 5 minutes over a moderate heart. Cut the orange into 12 wedges and add to the pan, combining well. Deglaze the pan with the vinegar and lime juice and increase the heat, allowing the mixture to come to the boil for one minute.
Remove the mixture from the heat and place in a sterilised jar. Reserve until needed, and serve alongside the pork.