Roast Pork with Onion Chutney – Feast for Hobbits

Hobbit Day Dinner Feast

Dinner in Hobbiton for Hobbit Day – Roast Pork and Onion Chutney recipe

Happy Friday!  I can’t think of a more perfect recipe to go into the weekend with than this super easy roast pork for my dinner in Hobbiton feast.  This is the last main dish from this feast and then I’ll be going into desserts!  If you haven’t read my previous posts, this feast is for this year’s Hobbit Day celebration.  It’s inspired by the evening banquet tours given in New Zealand on the Hobbiton set.  Click here to find more information on the tour.

I love a meal where prep work is at a minimum but the flavor tastes like you’ve been slaving away in the kitchen all day.  That is how I feel about this roast pork.  It’s wonderful what a little extra time does for this cheaper cut of meat and it’s the perfect addition to any feast you plan on throwing for your Hobbit Day celebrations or for the holidays coming up.  Also, like any other roast, the leftovers make amazing sandwiches.  I put a little mayonnaise, lettuce, and onion chutney mine and OH MY GOODNESS, it’s just perfection.

A Feast Fit For a Hobbit – Hobbit Day

To prepare the pork butt, make sure to trim off any excess fat while leaving on thin layer because that turns into an amazing crust in the over when it’s cooking.  When I purchased my cut of meat, it had about 3/4″ layer of fat so I made sure to trim some of it off before I roasted it.  The key to this cut of meat is to make sure you roast it nice and slow in your oven.  What you’ll get at the end is an amazingly tender piece of meat with crispy skin.

The onion chutney is such a fantastic pair to the roast.  It’s slightly tangy and sweet from the brown sugar and vinegar but it brings the flavors of the entire feast together perfectly.  The onion chutney can and is suggested to be made ahead.  I hope you’re enjoying the feast so far and come back soon to find more recipes for Hobbit Day.

Roast Pork with Onion Chutney - Feast for Hobbits

Roast Pork with Onion Chutney - Feast for Hobbits dinner for Hobbit Day inspired by the Hobbiton evening banquet dinners in New Zealand.

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Prep Time 15 minutes mins

Cook Time 4 hours hrs

Total Time 4 hours hrs 15 minutes mins

Servings 5 people

Ingredients

  

Roast Pork Butt

• 5 pound pork butt roast
• 6 garlic cloves peeled
• 1 tsp dried thyme
• 1 tsp garlic powder
• 1 large onion, quarted
• 4 bay leaves
• 2 cups water

Onion Chutney

• 3 red onions peeled, halved, then very thinly sliced
• 2 chilis
• 2 cloves garlic lightly crushed
• 1 tbsp mustard seeds
• 1/2 tsp salt
• 2 tbsp balsamic vinegar
• 1/4 cup red wine vinegar
• 2 tbsp brown sugar

Instructions

 

Roast Pork Butt

• Preheat the oven to 350F.
• Trim off any excess fat on the pork while leaving a thin layer behind to create a nice crust when it roasts.
• Generously salt and pepper the pork butt. Cut 6 slits on top with a sharp knife. Push a garlic clove in between each slit. Combine the garlic powder and thyme is rub it all over the pork. Place the pork in a roast pan. Add the water, bay leaves, and onions.
• Cover the pan with aluminum foil and place it into the oven. Let it cook for 3 hours.
• After 3 hours, remove the pan from the oven and take off the foil. Turn the oven up to 425F. Let it roast for another 30 minutes or until the top is golden brown.

Onion Chutney

• Place a saucepan over medium low heat. Add the oil and onions and cook for 25-30 minutes until the onions are very soft.
• Add the rest of the ingredients and cook for about another hour until dark and sticky. Serve with the roast pork or place it into a sterilized container until needed.