1.5k rolled pork joint ( shoulder)
250-300ml Pinot Grigio ( or a dry white)
2 large carrots roughly chopped
2-4 garden apples quartered
2-3 rosemary sprigs
1 large onion roughly chopped
Olive oil, salt pepper
150ml stock or veg water
Pat the meat dry and sit in the fridge to dry the fat out for 1/2 -1 hr. Throw the veg into a deep oven tray drizzle with a little oil then sit the joint on top and Score the fat finely and deeply, liberally massaging salt into the cuts, season with pepper pop into a hot oven 220c for 20-30 mins then turn down the heat 170c pour the wine into the tray, add the rosemary sprigs and roast a further 2.5-3 hrs or until the meat is tender and can pull apart . Remove from the oven, cut the whole crackling off and cover the meat with foil and keep warm ( if the crackling needs to harden more place on a tray and return for 5 mins or so to a hot oven)
To make the gravy skim some of the fat off the meat juices , squish the veg and apples with a masher and pass through a sieve into a pan, add a little veg water or stock and whisk in1tbs cornflour on the heat, stirring as it thickens, taste, season then serve with the meat and crackling.
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