- 3kg piece of pork shoulder, bone in and rind on
- 4 garlic cloves, crushed
- 2 tsp paprika
A spice that's central to Hungarian cuisine, paprika is made by drying a particular type of…
- 2 tbsp vegetable oil
- juice 1 lemon
Oval in shape with a pronouced bulge on one end, lemons are one of the most versatile…
- 4 large potatoes, peeled
The world's favourite root vegetable, the potato comes in innumerable varieties. A member of…
The day before, use a very sharp knife to score the skin of the pork in a criss-cross fashion at 1cm intervals. (Ask your butcher to do this if you prefer.) Combine the garlic, paprika, oil, lemon juice and 1 tsp salt in a mixing bowl. Rub this marinade all over the pork, cover and leave in the fridge for 12-24 hrs.
The next day, heat oven to 220C/ 200C fan/gas 7. Put the potatoes in a roasting tin to make a trivet for the meat, trimming them flat if you need to. Sit the pork on top, then pour any marinade plus ½ a cup of water over the pork. Cook for 30 mins to start the crackling crisping up. Now turn down the oven to 150C/130C fan/gas 2, cover the tin with foil and cook for 3½ hrs. Remove from the oven and leave to rest for 30 mins. Serve with apple sauce, see below.
Apple saucePut 3 eating apples and 2 Bramley apples, chopped, in a saucepan with 1 tbsp cider vinegar, 2 tsp caster sugar and 2 tbsp water, cover and bring to the boil. Turn the heat down to a simmer and stir every few mins to break down the apple. Cook for a good 15 mins, stirring every now and then to stop the apples catching on the bottom of the pan. Leave to cool. Will keep in the fridge for 3 days or freeze for up to 3 months. Defrost in the fridge.