I could have posted half a dozen recipes for this weeks Recipe Shed. A roast dinner is as important to Sunday to us as feathers on a chicken. Come to think of it, I rather like my chicken sans feathers. But Im not plumping for a fine-featherless friend this week. Instead, Ive chosen this sensational shoulder of pork dish. The meat is so tender and succulent, it pulls away in strips; the crackling is as crisp as Walkers finest. And the flavour is as aromatic as a lady in a bath. It is stupdendous.
Half shoulder of pork, weighing approx. 1.5kg, skin scored, tied with string
2-3 tbsp olive oil
3 garlic cloves
2 cm piece of ginger
1 red chilli, deseeded
Freshly ground pepper
0.25 litre chicken stock
0.23 litre dry white wine
Juice and zest of 1 lemon
2 star anise
2 bay leaves
1 cinnamon stick
1. In a pestle and mortar, pound the oil, garlic, ginger, chillies, salt and pepper into a thick paste. Rub all over the pork joint, working the paste into the slits in the skin.
2. In a large lidded casserole dish, or slow cooked, add the rest of the ingredients. Preheat the over to 160C/Gas 3, or set the slow cooker to LOW.
3. Transfer the pork to the casserole dish or slow cooker, then forget about it for five hours, until the meat is very tender.
4. Remove the pork from the cooking pot and into a roasting tin. Turn the oven up to 200C/Gas 6 and place the pork in the oven for 20-25 mins, until the skin crisps into crackling.
5. In the meantime, strain the casserole/cooker juices through a sieve into a small pan and over a high heat, reduce to pouring consistency. It too thin, whisk in a little cornflour mixed with water.
6. Carve the pork into thick chunks and serve with creamy mashed potatoes and greens of your choice. Pour the aromatic gravy over to finish.