My favorite thing about this recipe besides the juiciness of the meat is how customizable it is. I used some of my favorite herbs and spices and so can you. Use any herb that you love and it'll be equally delicious. Use more or less chili according to you heat preference and it'll still be equally delicious. In short, you can't go wrong with this recipe. Enjoy and don't forget to subscribe.

Recipe

what you need

1.660kg Pork joint at room temperature

1 teaspoon dijon mustard

1/4 cup + 2 tablespoon olive oil

750ml dry white wine/apple juice

2 tablespoon finely diced garlic

1 tablespoon finely diced ginger

60 - 100g unsalted butter

Herb Salt

2 sprigs fresh rosemary

1/2 tablespoon cumin

1 tablespoon dried fennel

1/2 tablespoon dried thyme

1 tablespoon coarse sea salt

1 tablespoon brown sugar

14 leaves fresh basil

3 fresh dill sprigs

5 fresh parsley sprigs (discard stem)

Vegetables

2 medium sized onions, cut into big slices

6 chilies 🌶 (adjust)

13 garlic cloves

3 large carrots, chopped into big chunks

2 sprigs fresh rosemary

Green Chili Sauce( highly recommended)

10 green kpakpo Shito or any green chili (add more or less depending on how much heat you like)

1 small onion

3 garlic cloves

2 tbs vegetable oil

Pinch of sugar for sweetness

Extra sliced onion for serving.

salt

Directions

Marinade pork over night for really intense flavor otherwise same day works.

Preheat oven to 220C

Cut deep lines on the pork skin, be careful not to cut the thread. Pat pork with a paper towel until completely dry then pour a ton of coarse sea salt on it, push salt into the crevices and set aside.

To make the herb salt, combine all the ingredients and blend in a spice mixer. Pour into a bowl and add 1/4 cup olive oil, mustard and the finely diced ginger and garlic. Stir and set marinade aside.

Remove the salt from the pork joint by turning it over and patting gently until all the salt is out of it. Pat dry with a kitchen towel. Pour marinade over pork. Massage marinade gently into pork making sure to push in into the crevices.

Toss the vegetables together and drizzle a bit of olive oil on them. Pour veggies in the roasting pan and then place the rack over the veggies. Put the pork joint on the rack and pour all the wine into the pan. Make sure the wine does not touch the pork skin.

Roast pork in the oven for 40 to 50 mins or until the skin has cracked then reduce to 200C and roast the pork joint for an additional 1hr 30mins to 2 hrs or until cooked and the skin has formed a crackling. Check roasting pan every 45 mins to make sure that there is enough liquid. Add a bit water if there is no more liquid . To know if it's cooked, push a skewer into the thickens part, the juices should run clear or take the internal temperature by inserting an instant read thermometer into the thickest part, wait for 20 second and take the reading. Temperature should range between 65-70C.

Remove pork joint from roasting pan and allow to rest for at least 45 mins before carving.

For the green chili sauce, blend the pepper, onion and salt with small amount of water until semi smooth. Meanwhile heat the oil over medium heat and add the blended ingredients. Fry for 5 mins then taste and adjust salt.

To make the gravy, blend the veggies (excluding the rosemary) including the roasting liquid. Pass through a fine sieve and put on low heat. Add the butter gradually whisking after each add until it reaches desired thickness. Taste and adjust salt.

To serve, toss meat in green chili sauce and top with sliced onions or serve roasted pork joint slathered with gravy. Use leftovers for sandwiches or save for a later recipe

Serve with fried yam or my mashed potatoes.