Pork Roast

Ingredients

• 1 kg pork shoulder (with rind)
• 2 tbsp pork lard
• Salt
• Pepper
• paprika powder
• mustard cream
• 3 tbsp medium-hot mustard
• 6 tbsp crème fraîche
• 0.5 packet watercress

Instructions

1. 1.

   Rinse the meat cold, pat dry and cut a diamond pattern into the rind. Rub with salt, pepper and paprika. Preheat the oven to 180°C (356°F) fan‑forced. Heat lard in a large roasting tin and place the pork belly side down. Roast for about 30 minutes. Turn over and roast another 60–90 minutes until done.

2. 2.

   For the mustard cream whisk mustard with crème fraîche and season with salt and pepper. Cut watercress leaves and scatter over the sauce.

3. 3.

   Remove the finished roast from the oven and let it cool. Slice warm and serve with the sauce.