Monday, January 20, 2014

Recipe: Roast Shoulder of Pork with Jus Roti

Delicious moist roast pork, with perfect crunchy crackling? Look no further, I've got it sorted! This is actually the first time I have cooked this cut of meat (when I was at River cottage when we did roast pork we roasted whole sides of pork belly, with the nipples on and everything! Slightly off-putting!), but I found that the shoulder cut is really tasty and cheap (1/2 price at the Co-op at the moment too- got the 2.25kg joint for £7!) . "Jus roti" is just the French way of saying "sauce made from the juices left in the roasting tin" basically. I served this with sweet potato mash, lovely!

Roast Shoulder of Pork, with Jus roti (serves 4)
2.25kg half shoulder joint of pork (no bone in it, tied up, and scored)
1 tbsp fennel seeds
Plenty of salt and pepper
500ml chicken stock
500ml apple juice (from concentrate)
2 bay leaves
1 tsp corn flour, mixed with a little water

1. Preheat the oven to 180C. Put the joint of pork in a roasting tray, pat dry with kitchen towel, and cover evenly with the fennel seeds and salt and pepper. Pour the stock and apple juice into the roasting pan, and chuck the bay leaves in too.
2. Roast in the oven for 2 hours 30 minutes. Remove from the oven, remove the joint from the roasting pan, set aside and allow to rest for 25 minutes before carving. Pour the cooking juices through a sieve into a small saucepan.
3. Boil the pan juices, add the corn flour mixture, and cook on a high heat for about 15 minutes, stirring often, until mixture has thickened into a sauce. Carve the pork and serve with the sauce.

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