Turf roasting easy to do, enhances the flavour with a distinct smoked character and proves an unusual centre piece meal for any occasion. Serves 4-6
Ingredients
1 Piece of Turf, (broken into pieces to cover the base of a roasting dish)
2kg of Belly Pork
2 Large Onions
8 Cloves of Garlic (or to taste)
200ml of Water
300 ml of Bulmer’s Dry Cider
16 Cloves
Bunch of Sage
2 Pinches of Cinnamon
2 Pinches of All-Spice
2 Pinch of Ground Black Pepper
2 Pinches of Salt
150g of Demerara Sugar
Method
Pre heat your oven to 160 degrees centigrade. Break turf into the roasting dish using a cleave, or hammer. Create a single layer and top this with onion sliced into thick rings, this helps form a mat on the turf for
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the belly pork to rest. Sprinkle on
the garlic and half the bunch of sage. Pour in the water. Rest the belly pork on the onion mattingand splash liberally with cider. Sprinkle on the remaining sage, and seasonings. e from our books section. Cover the whole of the dish firmly with foil and cook slowly for 3 hours. Remove the foil and take out the belly pork. Drain the fluid, taking care not to disturb the turf and onion matting. Return the belly pork to the roasting dish and sprinkle on the sugar. Return to the oven and roast at 220 degrees centigrade for a further 30 minutes, or until glazed and golden. Remove the belly pork to a serving dish and slice. This dish is just fantastic magic served traditionally with cabbage and potato, or alternatively broccoli and carrots and new potatoes. |
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