Pre-heat the oven to 160°C.
Season the inside of the rolled shoulder of pork and then tie with butcher's twine at 1 inch intervals to secure well. Rub with some of the olive oil then heat a frying pan over a medium-high heat until hot and sear the pork all over until golden brown.
Arrange the garlic heads in a casserole dish and drizzle with the remaining olive oil, then season well. Sit the seared pork on top and roast in the oven covered with aluminium foil for 2-2 ½ hours until cooked.
As the pork is roasting, prepare the chutney by bringing the wine, vinegar, sugar and spices to the boil and reducing for 5 minutes. Add the plums and simmer for 45-50 minutes over a very low heat. Remove and reserve to one side.
Once the pork is ready, remove and allow it to rest for ten minutes. Discard the foil, and season with sea salt. Garnish with the sage and parsley leaves tied together in a bouquet.
Transfer the plum chutney to a small serving pot and serve alongside the pork.
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