Pork Henry Tear and Share Roast Dinner

1 Pork Henry

12 pints of cider

5 star anise

7g pink peppercorns

Roast Potatoes:

6 large Maris piper potatoes, peeled and cut into thirds

225ml of duck fat and reserved bacon/pork fat

Salt

Tenderstem Broccoli:

600g Tenderstem broccoli, woody bottoms trimmed

100g of smoked/ roasted Cashews

75ml of Sesame Oil

25ml of olive oil

sea salt

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45 min

180 min

220 mins

1. To cook the pork Henry, season all over and place a pan over a medium-high heat. Once hot, add the pork henry skin down. Once golden, turn and colour evenly on all sides. Place in to a roasting tray and place 12 pints of cider or apple juice over the pork, add star anise and pink peppercorns.
2. Place the pork henry into the oven at 180C for 3.5 hours, basting every 30 minutes with the cider.
3. Place the potatoes in a pan of cold water and bring to the boil. Cook until the potatoes are not cooked in the middle, but are starting to soften on the outside
4. Drain and leave the potatoes in the colander for 5 minutes so the steam can escape. Toss the potatoes so the edges break up slightly this will help achieve a crisp finish
5. Pour the pork and duck fat into a deep roasting tray and place in the oven for 10 minutes so hot so we achieve the ultimate crisp straight away.
6. Remove the tray from the oven and spread the potatoes out in the tray, taking care not to splash yourself with hot oil
7. Roast for 35 minutes, turning the potatoes halfway to ensure they are nicely cooked all over.
8. For the broccoli bring a pan of salted water to the boil. Cook for 3-4 minutes.
9. In a mixing bowl toss the broccoli with sesame oil, smoked/ roasted cashew nuts and olive oil. Sautee in a pan on medium heat for 2-3 minutes. Place in to a serving pot to share at the table
10. Remove the pork Henry from the oven and place on a board, placing the potatoes around and place in the middle of the table to tear and share.