Roast Pork with Orange Honey Sauce - Gary Rhodes
Ask the Provenance Village Butcher team for a 2kg boned and rolled joint of pork. Preheat the oven to 200°C. Place the joint on a wire rack over the top of a roasting tray. Brush the skin lightly with oil and sprinkle with coarse sea salt. Roast the pork in the oven for 2½ hours. Basting the joint is not necessary because pork has enough fat to keep the meat moist as it cooks. To check the pork is cooked, insert a skewer into the thickest part. Any juices released should be totally clear. Take the pork off the rack and keep warm while resting for 30 minutes before carving.
Pour away the fat from the tray (or keep to use for roasting potatoes). Place the tray on top of the stove over a medium heat, add 2-3 sliced shallots, stir, then add 2 tablespoons of clear honey and 2 teaspoons of finely grated orange zest. Once bubbling, simmer for 1-2 minutes, stir in 2 teaspoons of plain flour and cook gently for a few minutes. Slowly whisk in 300ml of chicken stock and 150ml of orange juice. Bring to a simmer and cook to a sauce consistency. The pork is now ready to serve with a piece of crackling on the side and the orange honey sauce.