Pork can be a dry meat but spiking it with spinach and fresh ginger gives it both moisture and flavour. The gooseberry sauce, flavoured with lager and tasting both sharp and slightly sweet, complements the pork perfectly.
Wash the spinach and remove the stalks, then chop the leaves up finely. Peel the ginger and
Put the joint in a roasting pan with the skin upwards and cook on a high shelf of the oven for 20 minutes, then move it to the centre of the oven, turn the heat down to 170°C/325°F/gas mark 3 and
Meanwhile, top and tail the gooseberries and peel and chop the remaining clove of garlic. Put both into a saucepan with the caster sugar, lemon juice, lager, cayenne pepper and
When the meat has been cooking for 2 hours, carefully pour just the fat out of the roasting pan and add the gooseberry mixture to the pan juices. Return to the oven for half an hour, then transfer the joint to a carving board. Stir the chopped chives into the gooseberry mixture and pour into a bowl to serve as a sauce with the carved pork.
© 1997 Josceline Dimbleby. All rights reserved.