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A showstopping pork dish…

Created by our Frazer Wilson, Director of Culinary at The Jockey Club Catering, this is the ultimate Sunday lockdown roast.

30 mins 2 hrs salting the pork

Cook: 2hrs, Plus 30 mins for resting (20mins per 500g)




(serves 4)

  • 2kg Loin of Pork (Leg or Shoulder)                         
  • 9tbsp Rock salt for salting                                              
  • 100g Couscous                                                               
  • 150g Water                                                                     
  • 10 Dried Apricots                                                      
  • 10 Dates (stoned)                                                      
  • 1 Red onion (medium)                                           
  • 1 Red Pepper (medium)                                        
  • 1 pkt Coriander                                                              
  • 1 pkt Mint                                                                        
  • 1 pkt Flat Leaf Parsley                                                   
  • 1 tin Sweetcorn small                                                   
  • 1 tbsp Ground Cumin powder                                       
  • 1 Juiced Lemon                                                       
  • 1 tbsp Chopped Pistachios nuts                                    
  • 1 tbsp Chopped Cashew nuts                                        
  • 2 tbsp Honey                                                                    
  • 2 tbsp Wholegrain Mustard                                           
  • 3 tbsp Cider vinegar                                                       
  • 3 tbsp apple sauce                                                           

Tip: During you daily walk, if you are lucky to be near country lanes or wooded areas then keep you eyes open and forage for the large green leaf’s of ‘Wild Garlic’ to add roughly chopped to your Cous Cous




  • Score the Pork skin using a sharp knife
  • Tip - Lightly freezer the pork joint to firm up the skin to help score the skin.
  • Rub the salt into the skin, keeping back 1tsp to season, set aside for 2hrs. Wash off the salt and dry with kitchen towel. Sprinkle remaining salt to season.
  • Start it off on 240C/220C fan/gas 9 for 30 mins, then reduce the heat to 200C/180C fan/gas 6 and cook for 1 ½ hrs. Test it 10 mins before the end with a temperature probe. When the core reads 70C, it’s cooked. Wrap in foil, leave to rest.
  • If you do not have a probe, use a skewer/fork and press into the center of the joint and when you remove the juices should run clear.



  • Pour the boiling water over the couscous and cover and set aside for 10mins Leave to cool.
  • Peel the red onion and de-seed the red pepper. Finely dice and mix with chopped apricots, dates and drained sweetcorn. Add to cooled couscous.
  • Pick and roughly chop the coriander, mint and flat leaf parsley, mix through the couscous with the Cumin, lemon juice and a good ‘Glug’ of olive oil. Season with salt and pepper.



  • Mix all the sauce ingredients together bring to the boil and simmer for 10mins



  • Sprinkle your couscous with chopped pistachios and cashew nuts, spoon on to plates. Carve the Pork and top the couscous. Finish with Honey, mustard and cider sauce.



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