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Roast Pork Fehmalee Style

As promised here are the results of my Easter roast pork. It was very tasty and adding the flavour enhancer worked like magic. The pork had a beautiful bark and super moist. Here's the recipe.


In a bowl add: 1 tbsp. of our Natural Flavour Enhancer, 3 clove of garlic grated, 1 medium onion grated, 1 1/2 tsp sea salt, 2 tsp ground black pepper, 1/2 tsp lemon zest, 1/4 cup extra virgin olive oil, 1 tbsp. apple cider vinegar, 3 tbsp soy sauce, 2 tbsp Worcestershire sauce, 3 sprigs of fresh thyme leaves, 2 tsp honey (optional)

Stir contents to combine then add to meat (rub marinade all over meat) . Cover and leave to marinade for 1 hour - 24 hours (place in fridge for longer marinade periods). Meat must be at room temperature before cooking.

Roast Pork (I left my pork to marinade overnight in the fridge)

2kg Boned Pork Shoulder, 1 garlic bulb, 2 bay leaves, 2 onions, 2 carrots, 2 celery sticks, 400ml vegetable or meat stock.

Remove pork from fridge and set aside to bring to room temperature. Preheat oven to 220C. Place room temperature pork (skin side up) on roasting tray and put in oven for 35 minutes or until skin starts to blister. Turn oven down to 170C and cover pork with foil, cook for 4 hours. Remove from oven, lift joint out, remove most of the fat from roasting tray and add veggies + herbs. Place joint on top of veggies quickly baste meat and return to oven without foil for 1 hour.

Remove joint and place on serving tray. Cover for meat to rest. Place roasting tray on hob, remove remaining fat (leave roasted veggies) and add stock. Bring to the boil then simmer for 5-7 minutes. Stir constantly until gravy is dark in colour (not burnt). Sieve gravy and pour into gravy boat.

Remove bone from pork and slice or leave as a whole joint and slice when serving.



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