29 August 2013

Slow roasted pork shoulder

Life has been rather wonderful lately. Not because of any one thing in particular - just a general feeling that the craziness of the last 6 months is starting to even itself out.

I was able to spend a wonderful weekend away, and have had time to go on adventures with the little one (the zoo being our recent favourite).

And I have been spending quite a bit of time in the kitchen. Something that will always bring a sense of calm when the hectic moments strike.

One of my favourite meals recently, came courtesy of a recent edition of Good Taste Magazine. A recipe for slow roasted pork shoulder, contributed to the magazine by Tobie Puttock.

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Simple to prepare, slow to cook, and simply divine melt-in-your-mouth results.

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The pork shoulder, rind on, is covered in a mixture of fennel seeds and salt.

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Roasted initially at a high temp for 30 minutes, until the rind had just started to crackle.

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Then covered, and in my case, roasted at 160C for 3 hours.

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Next up, the veggies, to create those all important pan juices. Celery, garlic, parsnip (my addition), bay leaves and onion.

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Placed underneath the pork (that had been slowly cooking for the last 3 hours), with a couple cups of water.

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Then, you guessed it, covered and back into the oven for another 2 hours.

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To finish off the dish, I removed the pork and allowed it to rest, covered with foil to keep warm. I returned the cooking pain, with all the wonderful veggies and juices to the stovetop, and simmered them for a few extra minutes – before pressing the mixture through a fine sieve and creating the most wonderful sauce.

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As for the pork, I removed the rind then shredded the meat – with ease I must add.

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Then it was time to serve.

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Polenta, pork, greens and that ‘lick your plate’ sauce.

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FILLED to the brim with flavour, and both of us left wanting more (but saving the extras for the next night).

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Yup life really is pretty good when you have meals like this waiting for you at the end of the day!

What about you? Are you a fan of slow cooking?

1 comment:

  1. Ooh look at that wonderfully soft meat! I'm thinking jaffles and sandwiches! Although I doubt there were leftovers! :D

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