Pork Roast

Ingredients

• 1.5 kg pork shoulder (with rind)
• 50 g clarified butter
• Salt
• freshly ground pepper
• ground cumin
• paprika powder
• 5 tbsp medium-hot mustard
• 5 tbsp crème fraîche
• 0.5 tsp garden cress

Instructions

1. 1.

   Preheat the oven to 200°C. Rinse the meat under running water and pat dry with paper towels. Score the rind in a diamond pattern with a sharp knife, being careful not to cut into the flesh. Rub the meat all over with salt, pepper, paprika, and cumin. Heat the clarified butter in a roasting pan and place the meat inside. Roast for 95-105 minutes until the crust is crisp brown, basting occasionally with the drippings.

2. 2.

   Whisk the mustard with the crème fraîche, trim the garden cress leaves and fold them gently into the mixture.

3. 3.

   Serve alongside the pork roast.