Ultimate Roast Pork With Creamed Cabbage - cooking recipe

Ingredients

None None Sunflower oil, to grease
1 tbsp chopped fresh rosemary
4 tbsp chopped fresh parsley
2 tbsp English mustard
9 lbs pork roast
1 tbsp cumin seed
1 None carrot, trimmed and diced
1/2 None celery root, peeled and diced
3 None onions, diced
2 cups water
3 tbsp butter
3 lbs Savoy cabbage
Pinch None grated nutmeg
1 cup whipping cream
3/4 cup vegetable stock
None None Boiled potatoes, to serve

Preparation

Preheat the oven to 350\u00b0F. Grease a roasting pan with oil. Mix the rosemary, parsley and mustard together and season. Score the rind of the pork using a sharp knife. Brush the mustard mixture over the pork and rub the cumin seeds and 1-2 tsp salt into the rind. Place the meat rind-side up in the pan and roast for 2 hours 20 minutes in total.
After 1 hour in the oven, spread the carrots, celery root and onions around the pork. After 30 further minutes, pour 2 cups water into the pan. After a total of 2 hours cooking time, turn up the temperature to 425\u00b0F and cook for a further 10 to 20 mins, checking the temperature for doneness.
Heat 2 tbsp butter in a saucepan, add the onion and cabbage and saute for 3-5 minutes. Season and mix in the nutmeg, cream and stock. Simmer for 10-15 minutes until tender. Slice the meat and serve on plates with the creamed cabbage and some boiled potatoes. Pour over the juices from the pan.