500g Shallots, peeled
6 Fresh Sage Leaves
Handful flat-leaf parsley leaves
3 sprigs thyme
3 garlic cloves, thinly sliced
Splash apple cider vinegar or malt vinegar
1 tspn flakey salt
1Tbspn brown sugar
1 cup Chicken Stock
1. Preheat oven to 240°C
2. Put the Pork skinside down on a chopping board. Grate lemon zest over the pork flesh.
3. Arrange the garlic and herbs on top and season with salt, pepper and a drizzle of olive oil.
4. Rub the scored skin with a splash of vinegar. Rub with flaky salt and a drizzle of olive oil.
5. Put the pork into a shallow roasting dish. Roast for approx 20mins or until the skin is golden and starting to crackle.
6. Turn the oven down to 180˚C, scatter the shallots around the roasting dish and leave for 1hr.
7. Use a meat thermometor to test the Pork, continuing to roast until the pork reaches an internal temperature of 71˚C. Alternatively, test pork by using a skewer to pierce firmly into the centre of the thickest part of the meat and remove. Ensure that all of the meat juices that are released when you pierce the meat are clear.
8. Remove the pork and shallots from the dish onto a warmed plate and keep warm for at least 15mins before carving.
Once the pork and shallots have been removed, place the roasting dish over a medium heat and stir sugar into the liquid. Add enough hot chicken stock to make a sauce and simmer until desire consistency.