Ginger and Marmalade Roast Pork

When you're away on holidays and you don't have your full kitchen arsenal you can still cook up an amazing Christmas in July pork roast by using marmalade, orange juice and ginger. I know, that's a pork leg roast (rather than pork shoulder which I prefer) but I made the mistake of not bringing my own meat and relying on what the local supermarket had. Who knew that along with lots of clothing and layers I needed to bring my own meat. Lesson learned! Find a reliable local butcher and go to them before they close!

Ginger and Marmalade Roast Pork

An Original Recipe by Lorraine Elliott

Preparation time: 25 minutes plus overnight drying out to crisp skin

Cooking time: 1 hour 15 minutes

• 2kg/4.4 pound pork loin, rolled
• 1/2 cup/125ml/4flozs orange or ginger marmalade (I prefer not too bitter)
• 1/2 cup/125ml/4flozs orange juice
• 2 inches ginger, peeled and julienned (if using ginger marmalade, omit this)
• 3 cloves garlic, peeled and chopped
• 2 tablespoons salt plus extra for sprinkling

For gravy

• Pan juices
• 4 tablespoons red wine
• 3/4 cup/185ml/6.5flozs water or stock
• 1.5 teaspoons brown sugar
• 1 slice of fresh ginger
• 1 tablespoon flour mixed with 2 tablespoons cold water

Step 1 - Mix the marmalade, orange juice, ginger, garlic and salt in a bowl. Unroll the pork loin and score the fat in diamond shapes. Flip over to skin side down and slice horizontally where the fat divides the light and dark meat and spread with the marmalade mixture. Place in a baking dish and skin side up and pat dry with paper towels. Place in the fridge overnight uncovered but covering up the bottom with some cling film so that the skin dries out but the meat stays moist.

Step 2 - The next day bring the pork to room temperature and preheat the oven to 220C/440F. Sprinkle salt on top of the roast and remove the cling film. Bake for 20-30 minutes until the skin blisters up and then turn heat down to 180C/350F and then bake for 45 minutes. If the skin is browning too much, cover with a layer of oiled foil (oiled so that it doesn't stick to the skin).

Step 3 - To make the gravy, either put the baking tray on the hob or drain the juices into a skillet and on medium heat add red wine, water, brown sugar and ginger. Season with salt and pepper to taste. Once it has the right amount of seasoning, turn down the heat to low medium and add the flour and water mixture in to thicken.