Skip to main content

Feeding a smaller crowd – Jamie’s 6 Hour Slow Roasted Pork Shoulder

If you’re not so much of a crowd but more of a gaggle then this recipe should do the trick.
You get the same slow cooked loveliness but it in a smaller form. There is also the added benefit that you can get it in the oven in the morning and have it at lunch.
A couple of little spins on the Jamie recipe
- I have added a bit of fennel seediness
- I have apple’d it up a bit by using cider plus stock instead of just stock
- I have nicked the salsa from Jamies winter nights chilli as a kind of crunchy apple sauce.
We served this with River café fennel, porcini mushrooms and potatoes (more of which in a later post)

Ingredients

2kg bone-in shoulder of pork, skin on, scored by your butcher
sea salt and freshly ground black pepper
1 tbs fennel seeds finely ground
1 apple quartered
2 red onions halved
400ml cider
200ml vegetable stock
2 carrots, peeled and halved length ways
2 sticks of celery, halved 1 bulb of garlic, skin on, broken into cloves 6-8 fresh bay leaves

 Method

Preheat your oven to 220°C/425°F/gas 7.

 Place your pork on a clean work surface, skin-side up. Rub 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 pepper. Place your pork, skin side-up, in a roasting tray and pop in the preheated oven. Roast for 30 minutes, until the skin of the pork 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/gas3, cover the pork snugly with a double layer of tin foil, pop back in the oven and roast for a further 4 and a half hours.

 Take out of the oven take the foil off, and baste the meat with the fat in the bottom of the tray. Carefully lift the pork up and transfer to a chopping board. Spoon all but a couple of tablespoons of fat out (save it for roast potatoes!) 
 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 return to the oven without the foil to roast for another hour. By this time the meat should be meltingly soft and tender. 

 Carefully move the meat to a serving dish, cover again with tin foil and leave to rest while you make your gravy. Spoon away any fat in the tray, then add the water or stock 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 on the bottom of the tray. When you’ve got a nice, dark gravy, Pour it through a sieve into a bowl or gravy boat, using your spoon to really push all the goodness of the veg through the sieve. Add a little more salt and pepper if it needs it.

 Serve the pork and crackling with your jug of gravy and some lovely roast potatoes (As a treat you can try roasting them in the fat you spooned out of your roasting tray.
Instead of apple sauce we served it with the apple salsa from Jamie’s winter nights chilli. I think that the sharpness and crunch goes really well with the softness of the pork (btw everyone loves this stuff and it goes brilliantly with cold meats, so if in doubt make more not less)

Salsa

Ingredients

1 red onion
2 crisp eating apples
3 tablespoons cider vinegar
3 tablespoons extra virgin olive oil

Method

For the salsa peel the onion, then finely chop with the apples (core and all) and the remaining coriander. Dress with the cider vinegar and extra virgin olive oil and season to perfection. 


Labels:

Comments

Post a Comment

Popular posts from this blog

Crack potatoes courtesy of Ottolenghi. Harissa and confit garlic roast potatoes

Another recipe from Ottolenghi's Simple, another recommendation from Will Saunders.   I know its the middle of summer but who doesn't love a roastie? These little tinkers are so good that they are like crack, class A calories. The clever bit is the addition of semolina and caraway seeds which adds a new level of crunchiness to add to the delicious warm heat of Harissa. Heres the recipe These make a lovely, spicy change from the traditional Sunday roasties. They’re especially good with spiced roast meat. Serves six to eight. 2 large heads garlic, cloves separated and peeled 130g goose or duck fat 4 sprigs fresh rosemary  6 sprigs fresh thyme  2kg maris piper potatoes, peeled and cut into 5cm chunks 40g ground semolina 2 tsp caraway seeds, toasted and lightly crushed 2 tbsp rose harissa Flaky sea salt Heat the oven to 150C/300F/gas mark 2. Put the garlic, fat and herbs in a small ovenproof pan or saucepan for which you have a lid. Cover and roast for 40 minut
1 comment
Read more

Nigel Slaters deceptively brilliant monkfish

Lisa discovered this recipe in her favourite Nigel book. It is one of those fish, 'but not as we know it Jim' recipes. Not just because Monkfish is the fish that can best impersonate meat but also because of the marinade ingredients that are more often featured with lamb. It's not difficult to do but the flavour is a revelation, which makes it a perfect recipe in my book. This can be cooked on a grill pan or a barbecue. Ingredients 3 bushy sprigs rosemary, leaves finely chopped 4 anchovy fillets 2 large cloves garlic salt and freshly ground black pepper 1 large lemon, juice only 3 tbsp olive oil 800g/1½lb monkfish fillet Method Pull the leaves from the rosemary stalks and chop them finely, then tip them into a bowl large enough to take the fish. Rinse the anchovy fillets and smash them to a rough pulp with the flat edge of your chopping knife. Peel the garlic, crush it flat, then smash it to a purée in the same way. Stir together the herb, anchovy and garlic, adding a grind
1 comment
Read more

Sea Bass on mushroom potatoes with salsa Verde

I felt the overwhelming need to cook something new on Saturday night. I didn't want the tired and tested I wanted to explore new culinary waters. However combined with this desire was an equal and opposing force, driven by being absolutely knackered, that meant it had to be simple too. I returned to one of Jamie's early books, to a recipe that IO had meant to do on countless occasions but never quite got round to. I have done several versions of Sea Bass on a bed of potatoes, some that I have written about on this blog. The one question I would have is about the thickness of the potatoes and the length of time they need to be cooked through ... in my oven I reckon they need about 10 minutes more than the recipe suggests. I would suggest a bit of a trial run if you are going to do it for a dinner party ... however once you have given it a whirl I think this makes for a very easy recipe for a crowd. Here's the recipe. Roasted slashed fillet of sea bass stuffed with herbs, bak
1 comment
Read more