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1
Stab meat here and there with a small skewer or knife.
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2
Set on a large sheet of parchment or waxed paper.
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3
Grind salt, peppercorns, bay leaf, allspice and fennel seeds together in a spice grinder.
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4
Pour powder into a dish, and stir in garlic and brown sugar.
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5
Rub spice mixture evenly over pork.
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6
Enclose in paper, then wrap in foil.
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7
Refrigerate 1 to 2 days.
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8
When ready to cook, preheat oven to 300 degrees.
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9
In a flameproof casserole large enough to hold meat and bones, heat peanut oil; brown bones on all sides, then set aside and reserve.
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10
Meanwhile, discard paper and foil; tie meat to form a neat cylinder.
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11
Pat roast dry, and then brown well on all sides.
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12
Pour off fat, then return bones to pan with meat.
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13
Cover and set in center of oven.
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14
Roast until a meat thermometer placed in the center of the roast measures 170 degrees; test at 1 hour.
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15
When meat is cooked through, transfer to a cutting board, cover with foil and set aside.
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16
Discard bones.
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17
Skim fat from pan juices, which should measure about 1/2 to 3/4 cup.
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18
Add gooseberries and 1 1/2 tablespoons brown sugar to pan.
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19
Simmer, mashing berries as they change color and soften to a thick, creamy puree -about 5 to 7 minutes.
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20
Add remaining sugar, salt and pepper to taste.
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21
Slice meat, and arrange on a bed of watercress.
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22
Serve hot sauce alongside.
