Things I have been cooking lately #62: Roast shoulder of pork with cider, apples and perfect roast potatoes

Merry Christmas everyone! Today’s recipe is a bit of an alternative Christmas roast that you could use to replace the turkey if you want something a bit different. I have made this twice now and both times it went down an absolutely treat served with roast potatoes and then whatever other veg I had knocking about the in the fridge.

I honestly believe there is nothing yummier than a crispy roast potato so along with the pork recipe, I’ll also be sharing my tips for getting your roast potatoes just right.

Roast shoulder of pork with cider, apples and perfect roast potatoes

For the pork

1.2kg pork shoulder crackling joint, tied and scored
500g, onions, peeled and sliced
350ml apple cider
2 cloves of garlic, crushed
1 cup chicken stock
1 teaspoon of fennel seeds
3 large pink lady apples, peeled, cored and sliced
1 tablespoon of flour
1 teaspoon of cornflour
Coarse salt
Olive oil

For the potatoes

1kg Maris Piper potatoes
Salt
Pepper
2 cloves of garlic, crushed
2 sprigs of fresh rosemary
Olive oil

Preheat your oven to 22o C. Rub the pork joint all over with olive oil. Place in sturdy, heat proof roasting tray and sprinkle liberally with coarse salt. Press down on the salt with your hand to make sure it’s sticking well to the fat on the top of the pork joint. Put the roast in the oven and cook uncovered for 25 minutes until the rind is gold and crackling.

While the roast is cooking, peel your potatoes and cut any bigger ones into smaller chunks. Put the potatoes in a large pot and cover with boiling water. Add salt. Put the potatoes over a high heat and bring to the boil. You can now turn down the heat but keep it simmering for 12 minutes. Drain the potatoes through a colander and then shake your colander hard so that the potatoes break up around the edges. Set aside.

Remove the pork from the oven, Turn the oven down to 160 C. and add the onions, cider, garlic and stock to the tray. Sprinkle the fennel seeds over the top of the roast. Cover with foil and return to the oven for 1 hour.

Spread your potatoes out in a roasting tray and drizzle liberally with olive oil. Add the garlic and rosemary sprigs. Season with salt and pepper. Place the tray in the oven below the pork.

When the hour is up remove the pork from the oven, uncover and add the apples. Remove the potato tray from the oven, give it a good shake and then return both trays to the oven for another 30 minutes.

Remove the pork from the oven. Take the potato tray out of the oven, give it a good shake and then and bring the potatoes up to the top level in the oven. Turn the oven back up to 200 C.

Put the pork and apples on a serving platter and cover with foil to rest. Put the roasting tray on top of your stove over a medium heat and whisk in the flour and cornflour. Bring to a simmer and keep whisking until it thickens. Pour the gravy through a sieve and decant into a jug.

Remove the potatoes from the oven and serve with the pork, apples and gravy.

Serves 6

pork

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