Slow pork roast with potatoes, bacon and Brussels sprouts
For this delicious slow pork roast with potatoes, bacon and Brussel sprouts you will need:
1. Preheat the oven to 220°C/425°F
2. Place the pork on a clean work surface and with a small sharp knife make scores about 1cm apart through the skin into the fat, but not so deep that you cut into the meat. Rub sea salt and pepper into all the scores you’ve just made, pulling the skin apart a little if you need to. Turn it over and repeat with a few pinches of salt and black pepper.
3. Place the pork in a roasting tray, add lard, and roast for 30 minutes.
4. Turn the heat down to 170°C/325°F/, add a touch of water, cover the meat with tin foil and roast for an hour. In the meantime, peel and cut potatoes into slices and clean the Brussel sprouts by taking off the tip of the stem with a small knife.
5. Remove the pork from the oven, take off the foil, add potatoes, season with salt and pepper, sprinkle with oil, cover and put back in the oven. After one hour, add the brussels sprouts. Cover the meat with slices of bacon, cover with foil and return to the oven. Bake for another 30 to 40 minutes. Once done, add thyme for decoration.