1 point something kilo of pork shoulder roast. Allow to come to room temp for an hour or so before putting in the oven. Score the skin deeply and rub in half a teaspoon of salt.

par grind 1 teaspoon each of fennel and caraway seeds.
mix with half a teaspoon of salt, the finely grated rind of a lemon and enough lemon juice to form a paste.
Spread this paste over the non skin parts of the meat. (can do this the day before, but just before the oven is fine)

Place meat, skin side up, in a covered casserole dish*. Add 1 cup of white wine (or cider, water, stock). Bake at 160C for 3hrs. Remove lid, turn heat up to 180C. Bake for a further 1hr. Keep an eye on it so the liquid reduces but doesn't dry out completely. Meat should be falling apart, you will have cracking if you are lucky and good gravy under the fat of the liquid.

(was served with jacket potatoes, roast pumpkin cubes and pan fried green beans)

*can use foil over a regular roasting pan. I used an enamelled cast iron pot because I've got one.


 


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