Slow-roasted pork shoulder with spiced apple relish
Feeding a crowd? This dish is ideal for an autumnal dinner party, or serve up for Bonfire Night
Difficulty and servings
Serves 8
Preparation and cooking times
Prep 45 mins
Cook 2 hrs 45 mins
- Heat the oven to 230C/fan 210C/gas 8. To make the spice paste, lightly crush the fennel seeds, coriander seeds and peppercorns with a pestle and mortar. Add the chilli, salt, garlic and lemon zest and mix to a paste. Using your fingers, push the mixture into the slits in the pork skin. Put the pork, skin side up, on a rack in a roasting tin and drizzle with a little olive oil. Roast for about 20-25 minutes until the skin starts to crisp.
- Turn the oven down to 150C/fan 130C/gas 2. Turn the pork over, pour over the lemon juice and cook for 1 hour. Pour 150ml cider into the roasting tin and cook for a further hour.
- To make the relish, put the apples in a pan with the sugar, remaining cider, cinnamon stick, chilli and a good grating of nutmeg. Cover and cook over a low heat until reduced to a thick pulp. Add more sugar if needed. n Remove the pork from the oven and tip the pan juices into a saucepan. Turn the oven up to 220C/fan 200C/ gas 7. Cook the pork for a further 25-30 minutes until the skin has turned golden and very crisp. Rest for 10-15 minutes.
- Spoon off the fat from the pan juices and warm over a gentle heat. Thinly slice the pork and serve in rolls or baguettes with a drizzle of the warm pan juices, a handful of rocket and a good spoonful of apple relish. And don't forget the crackling.
per serving
760 kcalories, protein 67.8g, carbohydrate 14.2g, fat 47.3 g, saturated fat 17.9g, fibre 1.1g, salt 1.68 g
Recipe from olive magazine, November 2006.
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http://www.bbcgoodfood.com/recipes/3960/
http://www.bbcgoodfood.com/recipes/3960/
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Ingredients
- 3-3.5kg boned and rolled pork shoulder, skin deeply scored
- olive oil
- 300ml dry cider
- 4 cooking apples , peeled, cored and cut into chunks
- 3 tbsp golden caster sugar
- 1 cinnamon stick
- ½ tsp crushed dried chillies
- nutmeg
- crusty bread rolls or baguettes, to serve
- wild rocket , to serve
FOR THE SPICE PASTE
- 2 tsp fennel seeds
- 1 tsp coriander seeds
- 1 tsp black peppercorns
- 1 tsp crushed dried chillies
- 3 tsp sea salt
- 4 garlic cloves , crushed
- 1 lemon , zested and juiced
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Difficulty and servings
Serves 8
Preparation and cooking times
Prep 45 mins
Cook 2 hrs 45 mins
Ingredients
- 3-3.5kg boned and rolled pork shoulder, skin deeply scored
- olive oil
- 300ml dry cider
- 4 cooking apples , peeled, cored and cut into chunks
- 3 tbsp golden caster sugar
- 1 cinnamon stick
- ½ tsp crushed dried chillies
- nutmeg
- crusty bread rolls or baguettes, to serve
- wild rocket , to serve
FOR THE SPICE PASTE
- 2 tsp fennel seeds
- 1 tsp coriander seeds
- 1 tsp black peppercorns
- 1 tsp crushed dried chillies
- 3 tsp sea salt
- 4 garlic cloves , crushed
- 1 lemon , zested and juiced
per serving
760 kcalories, protein 67.8g, carbohydrate 14.2g, fat 47.3 g, saturated fat 17.9g, fibre 1.1g, salt 1.68 g
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