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ROTISSERIE PORK ROAST WITH BITTER ORANGE GLAZE

ROTISSERIE PORK ROAST WITH BITTER ORANGE GLAZE
Rotisserie Pork Roast with Bitter Orange Glaze
Serves 6-8
 
For the marinade
180g olive oil
10g fennel seeds
10g cumin seeds
20g fenugreek
40g annatto
2g black peppercorns
20g yellow mustard seeds
300g orange juice
60g lime juice
7 lime leaves
4kg boned pork shoulder
45g orange zest, finely grated
 
For the pickled bitter orange
25g olive oil
4g black mustard seeds
3g cumin seeds
3 dried red chillies
2 curry leaves
1 bay leaf
4g ground fenugreek
5g chilli powder
1 large Seville orange
50g white wine vinegar
40g lime juice
 
To make the marinade, heat the olive in a pan and toast all the spices for approximately 5 minutes over a moderate heart. Allow to cool slightly, then blitz along with the juice and lime leaves in a mini food processor.
 
Roll out the pork shoulder and spread the mixture on it. Add the finely grated orange zest and roll up the shoulder, securing with butcher’s string.
 
Light the coals on the Hub and once they are ready, insert the spit roasting rod through the pork shoulder and secure. Place on the BBQ spit and begin cooking on the level 3. The surface temperature on the meat should read 70-80°C. Check every 30 minutes and top up the charcoal as needed. This will take approximately 4–5 hours.
 
The pork should be golden in colour and the core temperature should read between 65-80°C when probed with a thermometer. Remove from the heat and allow to rest for 1 hour before serving. For the pickled bitter orange, heat the olive in a pan and toast all the spices for approximately 5 minutes over a moderate heart. Cut the orange into 12 wedges and add to the pan, combining well. Deglaze the pan with the vinegar and lime juice and increase the heat, allowing the mixture to come to the boil for one minute.
 
Remove the mixture from the heat and place in a sterilised jar. Reserve until needed, and serve alongside the pork.
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