Jamie’s Epic Roast Pork:
I saw a couple of episodes of Jamie and Jimmy’s Friday night feast over the festive period and one of the dishes that caught my eye was Jamie’s Epic Roast Pork. Why did it catch my eye? You cook the pork above the potatoes and parsnips so the fat drops down on them to help roast them. Sounded awesome and a good one for the Kamado Joe Big Joe!
The recipe can be found here.
The Meat:
4 rib pork loin, chine bone removed and skin off but kept for double crackling! I got this from my local butcher and he said it was from free range, outdoor reared pigs from a 5th generation farm in Adrossan on the West coast of Scotland. You don’t get that sort of information in the supermarkets!
The Prep:
My youngest helped me make the flavoured salt: Fennel seeds, black peppercorns, bay leaves, lemon, rosemary, thyme and Maldon sea salt.
The pork was scored in a diamond pattern, rubbed with olive oil then the flavoured salt was rubbed in.
Maris Piper potatoes par boiled and placed whole in a roasting tray along with parsnips that had been topped and tailed.
The Cook:
The Kamado Joe Big Joe was fired up and settled at 240c. I placed the potatoes and parsnips on the lower shelf.
The placed the pork above it.
A sauce for later was made from onion, apple, pear and apricots (I didn’t have any peaches). I added some Nicaraguan rum to the parcel and put in on the grill.
The recipe says to cook at 200c for 1h10m but the Thermapen was showing an internal temperature of 55c so I left it in a bit longer and put the butternut squash (didn’t have pumpkin) on the other side with the skin above for the 2nd crackling.
After another 20 minutes the potatoes and parsnips came out, they looked and smelt awesome. No oil had been added to the tray, only rendered pork fat dropping down from above. I wrapped the tray in foil to keep it warm.
The pork came out and was looking awesome. It was wrapped in foil also.
After resting for 30 minutes I sliced down the back of the meat keeping the blade against the rib bones.
Time to slice the pork, so juicy!
That crackling!
Time to Eat:
Sliced roast pork, potatoes, parsnips, butternut squash, crackling, fruit sauce and gravy (onion, bacon, flour, wholegrain mustard and chicken stock – awesome)
SUMMARY:
I do love a Sunday roast and I managed to cook this for lunch so we had quite a lazy afternoon which is always a bonus! Quite an easy dish to cook, bit of prep up front but then mostly leave it all alone to cook which is ideal for a Sunday!
The pork was fantastic, very tasty and juicy, obviously good quality so I will get more of that from my butcher in future. Flavoured salt really added a powerful boost of flavour to the first crackling layer and worked really well with the pork.
The potatoes and parsnips tasted great with a good taste of pork from the fat dripping on them during the cook. Similar with the butternut squash which had the skin above it dripping down. The fruit sauce and gravy were also nice additions to the dish, overall really nice and recommended!
| Cook Difficulty: | 3/5 |
| Cook Duration: | Medium: 2/5 |
| Cook Equipment: | Kamado Joe Big Joe |
| Cook Method: | Indirect |
| Charcoal: | Oxford Charcoal Marabu |
| Smoking Wood: | N/A |
| Cook temperature: | 240c (start) / 200c (cook) / 275c (crackling) |
| Cook time: | 2h15m total (1h30 for the pork) |
| Internal temperature: | 70c Thermapen |
| Notes: | No major changes |
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