Pot roast of pork with cloves and oranges
This is a delicious recipe using wine, oranges, garlic and cloves to form the sauce for a pork pot roast. With it, I served a mash of swedes, potatoes and spring onions, and a green leafy salad.
- Preheat the oven to 140C. Cut the rind off the piece of pork and sprinkle with salt, unless the meat has been pre-salted (see Note), and a good grinding of black pepper.
- Heat the oil in an enamelled cast-iron casserole pot and add the pork. Brown on all sides. Lower the heat and add the garlic, bay leaf, cloves, oregano and wine.
- Cover tightly and put into the oven. Cook for about 1½ hours until the meat is fork-tender. Remove from the oven and lift the meat out on to a warmed platter.
- Cover with foil and put back in the turned-off oven to keep warm. To make the sauce, put the casserole pot over a low heat and use a spatula to scrape any brownings from the sides of the pot into the liquid.
- If there is less than about a cup of liquid in the pot, add a little more water. Strain into a small pot. If there is a lot of oil on the surface, skim some off, but leave behind a few spoonfuls to enrich the sauce.
- Use a sharp knife to peel the oranges, including all the pith, then cut out the segments one by one, leaving the membranes and core behind.
- Use your hand to squeeze the core over the pot of sauce to extract any remaining orange juice.
- Bring the sauce to the boil, whisk to emulsify the oil, then taste and correct the seasoning. Drop in the orange segments.
- Spoon some of the sauce and orange segments over the meat on the platter and put the rest into a sauceboat.