Curtis’ roast pork is served with a tasty chilli sauce. Here’s how it’s done.
For a deep, smoky flavour in the sauce, cook the chilli, shallot and garlic over medium-high heat until charred all over.
Place the pork on a mixture of ginger, garlic and shallot – these help the pork develop a rich flavour as it roasts.
You can leave the pork uncovered to rest however, if using foil, don’t cover it tightly as this will soften the crackling.
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Tripled smoked over Beechwood chips for a rich, smooth flavour.