PORK ROAST RECIPE | SLOW ROASTED PORK SHOULDER | JAMIE OLIVER
This next-level Sunday roast is well worth the wait – just try to resist that perfect crackling.
Total Time 6 hours 15 minutes
Yield 4
Number Of Ingredients 7
Steps:
- Remove the pork from the fridge for 1 hour before you want to cook it, to let it come up to room temperature.
- Preheat the oven to 220°C/425°F/gas 7.
- Place the pork on a clean work surface, skin-side up. Get yourself a small sharp knife and make scores about 1cm apart through the skin into the fat, but not so deep that you cut into the meat. If the joint is tied, try not to cut through the string.
- Rub sea salt right into all the scores you’ve just made, pulling the skin apart a little if you need to. Brush any excess salt off the surface then turn it over. Season the underside of the meat with a few pinches of salt and black pepper.
- Place the pork, skin-side up, in a roasting tray and roast for 30 minutes, or until the skin has started to puff up and you can see it turning into crackling. At this point, turn the heat down to 170°C/325°F/gas 3, cover the pork snugly with a double layer of tin foil, pop back in the oven and roast for a further 4½ hours.
- Meanwhile, halve the onions, carrots and celery, and break the garlic up into cloves (there's no need to peel them).
- Remove the pork from the oven, take off the foil, and baste the meat with the fat in the bottom of the tray. Carefully transfer to a board, then skim all but 2 tablespoons of excess fat from the tray into a jar, and pop in the fridge for tasty cooking another day.
- Add all the veg, garlic and bay leaves to the tray and stir them into the fat. Place the pork back on top of everything and place back in the oven without the foil to roast for 1 further hour, or until meltingly soft and tender.
- Carefully move the meat to a serving dish, cover again with tin foil and leave to rest while you make the gravy. Spoon away any fat in the tray, then add the stock (or replace with water, if you prefer) and place the tray on the hob.
- Bring to the boil and simmer for a few minutes, stirring constantly with a wooden spoon to scrape up all those lovely sticky tasty bits from the bottom of the tray.
- When you’ve got a nice, dark gravy, pour it through a sieve into jug using your spoon to really push all the goodness of the veg through the sieve. Season to taste, if needed.
- Serve the pork and crackling with the jug of gravy and all the trimmings – a dollop of apple sauce will finish this off perfectly.
Nutrition Facts : Calories 749 calories, FatContent 49.1 g fat, SaturatedFatContent 16.8 g saturated fat, ProteinContent 66.3 g protein, CarbohydrateContent 11 g carbohydrate, SugarContent 7.5 g sugar, SodiumContent 1.2 g salt, FiberContent 2.7 g fibre
SLOW-COOKED PORK, CIDER & SAGE HOTPOT RECIPE - BBC GOOD FOOD
Warm up as the cold nights set in with this glorious hotpot, with slow-cooked pork cooked in cider and sage. It's topped with a crispy layer of potatoes
Provided by Anna Glover
Categories Dinner, Main course
Total Time 3 hours 40 minutes
Prep Time 40 minutes
Cook Time 3 hours
Yield 6
Number Of Ingredients 14
Steps:
- Heat half of the oil in a deep ovenproof frying pan, or flameproof casserole dish, and fry the pork pieces over a medium high heat in batches until seared all over, then transfer to a plate. Add another 1 tbsp oil to the pan, if you need to, while you’re cooking the batches. Once all the pork is seared, transfer to a plate and set aside.
- Add another 1 tbsp oil to the pan with a little butter and fry half the leeks with a pinch of salt for 10 mins until tender. Add the garlic, fry for a minute, then stir in the flour.
- Pour in the cider, a little at a time, stirring to pick up any bits stuck to the bottom of the pan and to combine everything. Add the stock, bay leaves and seared pork, then simmer, half-covered with a lid for 1-1½ hrs until the meat is just tender (it will later cook to the point of falling apart in the oven). Can be prepared a day ahead.
- Heat the oven to 200C/180C fan/gas 6. Simmer uncovered for a few minutes to reduce the sauce, if you need to – it shouldn’t be too liquid or the potatoes will sink into the sauce. Stir in the parsley, chopped sage, remaining leeks, and the cream, then season well.
- Peel both types of potatoes and cut into slices 2mm thick, by hand or using a mandoline. Alternate layers of potato and sweet potato in circles over the pie, or randomly, if you prefer. Dot the cubed butter over the top and bake for 1-1½ hrs until the potato is tender. Nestle in the whole sage leaves, brushed in a little oil, for the last 10 mins. Leave to rest for 10 mins before serving.
Nutrition Facts : Calories 644 calories, FatContent 35 grams fat, SaturatedFatContent 14 grams saturated fat, CarbohydrateContent 39 grams carbohydrates, SugarContent 13 grams sugar, FiberContent 80 grams fiber, ProteinContent 35 grams protein, SodiumContent 0.6 milligram of sodium
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