As Vick says "The pork shoulder cooked to the recipe provided by Kate was just delicious. The pork was tasty and so tender, all our guests were very impressed.... There were no left overs!"
We partnered the meat with a kumara mash and greens – brocolli, asparagus and beans. Very simple but just the business for a dinner party of 10. I’d definitely do the same again for another dinner party. Thank you Ruby!
Posted 18/06/2011 12:30:45 p.m. (0 comments)
BELLY CUT SHOULDER RECIPE FROM RUBY’S KITCHEN
This cut of pork has the most delicious flavour and produces the best crackling ever! What Ruby’s family do at home is the following:
1 x Freedom Farms Belly Cut Shoulder (approx 1.1kg)
2 x Star Anise
1 x Carrot (peeled and sliced)
1 x stick of Celery (sliced)
1 x Parsnip (peeled and sliced)
1 x Onion (sliced)
3 x sprigs fresh Thyme (if you have it)
2 x Cloves of Garlic (sliced into slivers)
Olive Oil (about 1 Tbsp)
½ cup of water (approximate – may need more)
Salt and Fennel seeds to season
1) To prepare the piece of pork, remove from wrapping and pat dry with a paper towel. Use a Stanley knife andscore the skin lengthways (please see the picture on the website). Once the skin has been scored, drizzleover a small amount of olive oil, rub in some salt and fennel seeds. This can be done the night before youwant to cook the meat and left covered in the fridge overnight if easier.
2) In a large roasting dish, put in the olive oil, star anise, carrot, celery, parsnip, onion, garlic, fresh thyme andwater. Distribute the ingredients evenly in the bottom of the roasting dish. Then place the pork (skin side up)on top of the ingredients and place in the oven. Roast slowly at 170 degrees Celsius for around 2 - 3 hours.When you can put a sharp knife straight through the meat to the bottom of the roasting dish it is ready. Note:You may need to add extra water to the pan as the meat cooks to avoid it drying out and the meat sticking tothe bottom.
3) Remove the pork from the dish and put onto an oven tray. Then place under the grill to crackle the skin. Bevery careful to watch it, as it will burn quickly... it’s worth waiting around for though!
4) Lastly, don’t throw away the meat juices or the vegetables... they make the most fabulously rich gravy. So,be sure to pick out the star anise and remove any stalks from herbs etc. What we do at home is mash all theremaining vegetables, then put the roasting dish back on the heat, mix in some flour with a whisk and addwater as needed to make the gravy (or “sludge” as we call it at home).
5) Cut the pork in pieces along the lengths of the crackle to serve. Serve with fresh green beans, apple sauceand a lovely creamy mash. Enjoy!