Roast Prime Scottish Pork with Pineapple & Pink Peppercorn

Wanting to try something a bit different this Christmas that'll still be a real treat for all your visitors? Look no further than this Prime Scottish Pork roasting recipe.

Nutrition

Energy 646kcal
Fat 34g
Sat Fat 11g
Fibre 3.5g
Protein 54g
Salt 3.6g

Ingredients

Cooking Method

Method:

1
Pat the pork dry with kitchen paper. If it hasn't already been scored, use a sharp knife to score the skin in a criss-cross pattern, taking care not to cut deeply into the meat. Rub the skin generously with the sea salt flakes. Place the remaining marinade ingredients in a mini food processor or pestle and mortar and blitz or pound to form a coarse, fragrant paste.
2
Rub the marinade all over the meat side of the pork, avoiding the skin as much as possible. Place the pork in a dish and leave uncovered in the fridge for at least 4 hours, preferably overnight, to dry out the skin and help create crisp crackling. Take the pork out of the fridge about 30–45 minutes before roasting to bring it closer to room temperature.
3
Preheat the oven to 240°C (220°C fan) / gas 7. Arrange the red onions, pineapple wedges, garlic cloves and extra thyme in a roasting tray. Lift the pork out of the marinade and scrape off any excess marinade from the skin (put the remaining marinade in a saucepan for later). Pat the skin thoroughly dry, as this is essential for achieving good crackling. Place the pork on top of the vegetables, skin-side up. Rub the skin with the oil and sprinkle with a little extra sea salt.
4
Roast the pork at 240°C (220°C fan) / gas 7 for 20 minutes or until the skin begins to blister and crackle. Reduce the oven to 180°C (160°C fan) / gas 4 and continue roasting for 1 hour 20 mins or until the pork is cooked through. If the crackling needs more colour, transfer the pork to a wire rack set over a clean roasting tray and return it to the oven at 220°C fan for a few minutes, watching closely. Alternatively, place it under a hot grill for a few minutes, taking care not to burn it. Transfer the pork to a carving board and leave to rest for 30 minutes, loosely covered with foil. Avoid wrapping it tightly, as this can soften the crackling.Roast for: 45-50mins for rare; 50-55mins for medium-rare; 55-60mins for medium
5
For the most accurate results, use a meat thermometer and aim for the below before resting your meat: Discard any burnt onion or pineapple pieces, then roughly chop the remaining roasted fruit and vegetables. Add them to the saucepan containing the reserved marinade, along with the fresh diced pineapple. Add the remaining chutney ingredients, including the pink peppercorns, cinnamon stick, cloves and star anise. Bring to a gentle simmer and cook for 20 to 30 minutes, stirring occasionally, until the pineapple is tender and the liquid has reduced to a glossy, chutney-like consistency. Taste and adjust the balance if needed. The chutney should be sweet, tangy, warming and lightly peppery.
6
Carve the rested pork into thick slices, ensuring each portion includes plenty of crisp crackling. Serve with generous spoonfuls of the warm pineapple chutney, any resting juices, and your choice of side dishes.

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Buy your meat locally from one of our Scotch Butchers Club members or at one of our partner retailers. Ask your local Scotch butcher to recommend their favourite recipes and trust them to give you the perfect, high-quality cuts you will need with craftsmanship and confidence.

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Scotch Anywhere

Whether you are fine dining in a top restaurant venue or sharing a BBQ in the garden with friends, Scotch Beef, Scotch Lamb and Prime Scottish Pork will provide the perfect quality you are looking for every time.

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