Roast Pork With Rosemary and Cumin
Roast pork is an incredibly cheap meal which feeds plenty. I always buy the shoulder as it has a lovely, succulent flavour, and the rosemary gives the pork a kick of summer.
You Will Need:
- 1 Pork Shoulder (Roughly 500g per person with leftovers)
- 1 Sprig of Rosemary
- 1 tbsp Cumin Seeds
- 1 Sweet Potato per person, quartered
Preheat the oven to 200*C.
In a roasting tin, place the pork, and cover it with the cumin seeds and rosemary. Sprinkle with salt to crisp up the crackling.
Place in the oven for half an hour at 200*C, and then turn the oven down slightly to 180*C.
Roast the pork for half an hour per 500g (eg if the meat was 1.5kg, roast for an hour and a half).
40 mins before the meat is ready, place the sweet potato in the tray and cover with a little olive oil and salt.
Cook for 40 mins and serve with vegetables.