Zurich Roast Pork is the ideal dish to serve for a family Sunday luncheon. Serve roast potatoes and Broccoli with Almonds, and to drink, a chilled bottle of Riesling.
1 X 4 lb. knuckle end half leg of pork, scored
3 garlic cloves, crushed
1 teaspoon salt
1 teaspoon freshly ground black pepper
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
2 lb. canned pineapple rings, can juice reserved
1 teaspoon vegetable oil
2 tablespoons sugar
Preheat the oven to fairly hot 375 °F (Gas Mark 5, 1900).
Place the pork on a working surface and rub it all over with the garlic, salt and pepper, cinnamon and nutmeg. Using a very sharp long knife, carefully slide the knife between the fat and the flesh of the pork, without breaking the skin.
Stuff the pineapple rings into the cavity between the flesh and the fat. Secure the skin with wooden cocktail sticks.
Transfer the meat to a large roasting tin and pour over the oil. Pour the reserved pineapple juice over the meat.
Place the tin in the centre of the oven and roast for 3 hours, basting occasion-ally. Sprinkle over the sugar and increase the temperature to hot 425 °F (Gas Mark 7, 220°C). Roast the pork for a further 20 minutes or until the juice that runs out of the pork is clear when the meat is pierced with the point of a sharp knife and the skin is crisp and golden brown.
Remove the tin from the oven. Transfer the pork to a large warmed serving dish and serve immediately.