Slow-roast pork with anchoïade

Method

1. Preheat the oven to 200C/gas mark 6. Place the pork on a clean work surface, skin side up, and score it all over with lines about 1cm apart, cutting through the skin into the fat, but not into the meat. Rub salt into all the scores you’ve just made, pulling the skin apart a little if you need to. Brush any excess salt off the surface, then turn the meat over and season the underside with a few pinches of salt and pepper.
2. Place the pork, skin side up, in a roasting tray and roast for 30 minutes, or until the skin has started to puff up and you can see it turning into crackling. At this point, lower the heat to 160C/gas mark 3. Cover the meat with foil and roast for a further 4 hours.
3. Take the pork out of the oven and remove the foil, then baste the meat with the dripping in the bottom of the tray. Carefully lift up the pork and transfer it to a chopping board. Put all the vegetables, including the garlic, into the roasting tray and stir them into the dripping. Drain away any excess dripping (keep it for other recipes), then place the pork back on top of everything and return it to the oven, without the foil, to roast for another hour.
4. Meanwhile, make the anchoiade by blending all the ingredients to a smooth paste.
5. When the pork is ready, remove it to a serving dish and leave to rest while you make the gravy. Spoon away any fat from the roasting tray, then pour in the pork broth and place on the hob. Bring to a boil, then lower the heat and simmer for a few minutes, stirring constantly with a wooden spoon to scrape up all the stuff on the bottom. When you’ve got a light viscous gravy, pour it through a sieve into a gravy boat, using your spoon to really push all the juices of the veg through the sieve. Carve the meat and serve with the roasted vegetables, buttered cabbage, potatoes, gravy and the warm anchoïade on the side.

Recipe from Hog by Richard Turner