Slow Roast Curry Pork with Turmeric Roasties

It’s national Curry Week from 22-28th October and so it is that I bring you an entirely un-authentic but utterly warming and tasty cry version of a roast dinner. Curry AND roast dinner, eh? Who said you couldn’t have your cake and eat it? Throw your favourite spices at this recipe and treat it a bit like pulled pork. Serve with turmeric roasties (below) or salad, wraps, pickle and yoghurt or dhal (eg. like this).

Slow Roast Curry Pork with Turmeric Roasties

For the Pork:

Serving depends on size of pork loin joint

• 1 boneless pork loin with fat on it (I used a 1.5kg one)
• 1 thumb sized piece of ginger, peeled and grated
• 2 cloves garlic, crushed
• 2 tsp cumin
• 2 tbsp garam masala
• 1 tsp ground coriander
• 1 tsp turmeric
• 6tbsp yoghurt
• 1 red onion, sliced
• oil
• salt

1. Mix the garlic, ginger and all the spices, except the turmeric into the yoghurt until you have a paste
2. Take the netting off the pork (save it) and slice under the fat on the top of the joint so that you can lift it up like a flap
3. Rub the yoghurt marinade into the top of the pork meat, lag the onion on top and put the fat down over it
4. Score the fat and sprinkle the turmeric over it, rub it with olive oil and salt
5. Put the netting back around the joint to hold it all in place
6. Cook for 35 mins per 500g + 35mins
7. Cook for 30mins at 220c (200 fan) then reduce to 180c (160 fan)

Turmeric roasties:

1. Peel and chop potatoes into roast sized chunks
2. Put in pan of water and bring to boil
3. Simmer until the edges of the potatoes are just soft (only a few mins, if that)
4. Drain
5. Shake in a mixture of salt and turmeric + black onion seeds
6. Preheat oven to 200c / 180 fan + put a deep baking tray in there with oil to heat up
7. Place potatoes in hot oil and spoon it over then so they’re coated Roast for 1 hr until crispy.