Belly cut shoulder of pork with roasted vegetables

Viva 30/6/2011

Amanda Laird

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Serves 4

1	Belly cut shoulder of pork, 1kg
1 to taste	Salt
3 tsp	Cumin seeds
2 tsp	Olive oil
2 tbsp	Fresh rosemary
1 cup	Riesling
1 cup	Vegetable stock
3	Carrots, peeled and sliced into strips
2	Parsnips, peeled and sliced into strips
3	Garlic cloves, finely sliced
1	Onion, finely sliced

Preheat the oven to 160 degC. Using a sharp knife, score the skin of the pork then rub with salt and cumin seeds, making sure you rub in between the slices.
Brush the pork with olive oil and tuck rosemary sprigs into the cuts in the skin. Pour over the wine and stock. Cook for 2 hours, adding more liquid if necessary.
Add the carrots, parsnips, garlic and onion. Cook all together for 1 hour.
Remove the pork, keep the vegetables warm while grilling the skin of the pork. Watch carefully to make sure it becomes crisp without burning.
Serve slices of pork with the cooking liquid spooned over and the roasted vegetables on the side.

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