Slow-roasted shoulder of pork
- Preparation and cooking time
- More effort
- Serves 6
Serve up a relaxed Sunday lunch, complete with perfect pork crackling
- STEP 1
Heat oven to 230C/fan 210C/gas 8. Using a mortar and pestle, smash the garlic with the chilli and some salt and pepper. Stab holes all over the flesh side of the meat, then rub the chilli mixture into the flesh, pushing it into the holes and any gaps between the muscles. Place the shoulder on a rack in a roasting tin, then roast for 30 mins or until the skin begins to crackle up, blister and brown. Pour over half the lemon juice and 2 tbsp of the oil. Reduce the heat to 180C/ fan 160C/gas 3, then leave the meat to roast for about 2 hrs. The shoulder is ready when it is completely soft under the crisp skin. You can tell by prodding it with a roasting fork – the meat should be tender and give way. Set the meat aside to rest.
- STEP 2
While the meat rests, make the gravy. Tip all the fat out of the roasting tin, then place the tin over a low flame. Tip in the rest of the lemon juice, then sizzle, scraping any sticky bits off the bottom with a wooden spoon. Pour in the stock, then bring everything to the boil. Strain the gravy through a sieve into a small saucepan, add the oregano leaves, then simmer for a moment. Serve each person some of the crisp skin and meat cut from different parts of the shoulder. Serve with the side dishes, see recipes below, and some buttered new potatoes.
LITTLE GEM, PANCETTA & PEAS
Boil 200g fresh peas for 1-2 mins until tender, then drain. Heat a non-stick pan with a drizzle of olive oil, then fry 300g diced pancetta until golden. Add 2 large, peeled and thinly sliced shallots and cook until just soft, then toss in 3 Little Gems, cut into quarters. Cook until just wilted, then serve.
WARM CHERRY TOMATO & GRIDDLED COURGETTE SALAD
Season 3 courgettes, sliced lengthways, and drizzle with 3 tbsp olive oil. Heat a griddle pan, then grill the courgettes until marked on each side – this may need to be done in batches. As the courgettes cook, tip them into a bowl with 250g cherry tomatoes so they soften slightly. Drizzle over 1 tbsp balsamic vinegar. To serve, toss through a small handful flat-leaf parsley leaves, dress with a little more olive oil if needed, then pile onto a serving dish.