Recipe for Roast Farmhouse Pork 
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Yield:
4 servings
Ingredients:
Amount Ingredient
1 x Waitrose Farmhouse Pork Easy Carve Leg, weighing approximately 1kg (2lb 4oz)
Salt
15 ml Ground cumin, (1tbsp)
----------------- THE RHUBARB CHUTNEY ----------------
75 gm Waitrose Golden Caster Sugar, (2 3/4oz)
75 ml Cider vinegar, (5tbsp)
1 x Cm, ( 1/2") piece fresh root ginger, finely chopped
1 sm Red onion, finely chopped
1 x Clove garlic, peeled and crushed
450 gm Rhubarb, roughly chopped (1lb)
Salt and freshly ground black pepper
1/4 ml Each ground cinnamon and ground cloves, ( 1/4 tsp)
Instructions:
Instructions: Stand the pork in a roasting tin and rub a little salt and cumin into the rind.

Place in a preheated oven at 220 C, 425 F, gas mark 7 for 15 minutes while preparing the chutney.

Dissolve the sugar in the vinegar over a low heat, then add the remaining ingredients. Bring to the boil and simmer for 10-15 minutes to reduce the liquid by half.

Spoon the chutney around the pork and reduce the oven temperature to 180 C, 350 F, gas mark 4 and continue roasting for 1 hour 45 minutes, or until thoroughly cooked.

Transfer the pork to a warmed serving dish and let it stand for 10 minutes.

Serve with the rhubarb chutney.

NOTES : The tart flavour of the rhubarb chutney goes particularly well with pork. Serve this unusual roast with couscous and roasted vegetables.

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