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  • Cheap Joints

    Due to a program by a 'celebrity chef' Jamie Oliver I went out and bought Pork Shoulder. I was amazed how cheap the joint was. This thread is for those of us who love our Sunday Roast, but may be feeling the pinch in the current climate.

    This recipe has been shamelessly lifted from another forum, but one I'm trying today.

    OVERNIGHT SLOW-ROASTED PORK

    Serves 12

    2 tablespoons fennel seeds
    1 tablespoon sea or rock salt
    2 fennel bulbs, trimmed and roughly chopped
    4 medium carrots, peeled and roughly chopped
    3 onions peeled and roughly chopped
    1 bulb of garlic, cloves unpeeled and roughly smashed
    Bunch of fresh thyme
    12 lb piece of pork shoulder on the bone, preferably free-range or organic, skin scored
    Olive oil
    750ml bottle of white wine
    1 pint chicken or vegetable stock



    1. Preheat your oven to maximum.

    2. Smash the fennel seeds with the salt in a pestle and mortar until fine.

    3. Put the roughly chopped vegetables, garlic, and thyme sprigs into a large roasting pan.

    4. Pat the pork shoulder with olive oil and sit it on top of the vegetables. Now massage all the smashed fennel seeds into the skin of the pork, making sure you push them right into all the scores to maximize the flavor.

    5. Put the pork in your preheated oven for 20 to 30 minutes or until it's beginning to color, then turn your oven down to 250F and cook the pork for 9 to 12 hours, until the meat is soft and sticky and you can pull it apart easily with a fork.

    6. Tip all the wine into the roasting tray and let it cook for another hour to give you a perfect sauce.

    7. Once the pork is out of the oven, let it rest for half an hour before removing it to a large board. I like to brush off any excess salt from the meat, then I mash up the veg in the pan using a potato masher. Add the stock to the roasting pan, put it on the heat and boil until you have a lovely intensely flavored gravy (you can thicken it with a little sieved flour if you like but I prefer mine light). The pork is great served with some good cranberry beans, braised greens, your roast veg mash and tasty sauce.
    How to Talk to a Climate Skeptic: http://grist.org/series/skeptics/
    Global Warming & Climate Change Myths: https://www.skepticalscience.com/argument.php

  • #2
    Licking....my lips.

    Great recipe. Thanks.

    One question would you e-mail me the actual roast please?
    " Gentlemen , you can't fight in here! This is the War Room" :
    President Mirkin Muffley, in Dr. Strangelove.

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    • #3
      Originally posted by irontoad View Post
      Great recipe. Thanks.

      One question would you e-mail me the actual roast please?
      Of course. Just having trouble at the minute scanning the joint into the PC.

      The veg burnt so bad to do a different gravy from the one in the recipe. The joint ended up about half the size as all the fat melted through the meat, but was absolutely delicious. Possibly the best Pork I've ever had. Will just cook the pork on a layer of onions next time. If the meat is 4Ib plus in weight or so I recommend a 20-30 minute blitz on your highest oven setting, plus 1 hour per Ib on 150 F.
      Last edited by Nick the Noodle; 23 Feb 09, 13:23. Reason: Change had for bad.
      How to Talk to a Climate Skeptic: http://grist.org/series/skeptics/
      Global Warming & Climate Change Myths: https://www.skepticalscience.com/argument.php

      Comment


      • #4
        10-4, will do. Once the blizzard stops I'll go out and get me some pork.

        Take care, my friend
        " Gentlemen , you can't fight in here! This is the War Room" :
        President Mirkin Muffley, in Dr. Strangelove.

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