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Pork with Juniper Berries and Watercress



I give Delia full credit for this recipe.  She was all the rage when I acquired my first home and I used to cook this dish every time I entertained because it was so cheap, yet tasty, with lovely crackling and all the other aromas and tastes that you associate with roast pork. The hand and spring is the upper part of the pig's foreleg and, in supermarkets, usually sold boned and rolled as a joint, but not necessarily by name. Although I give the method for preparing this dish, I would recommend taking the stuffing to the butcher and asking him to bone, fill and tie it for you. I have done this several times and the lovely scent from the green butter attracts comments from everyone. In this time of austerity this can present a delicious roast for very little cash. It will serve 6 -8.

5lb hand and spring of pork, boned



1 tsp sea salt

1 tsp peppercorns

2 tsp juniper berries

2 cloves garlic

60g butter

juice and grated zest of a lemon

a handful chopped parsley

a handful chopped watercress


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