SLOW-COOKED PORK SHOUL­DER WITH POT-ROASTED QUINCES

Country Style - - COUNTRY COOK -

SERVES 6–8 In this dish, the pork and quinces are cooked separately so the flavours and colours re­main dis­tinct. 1.2–1.6kg free-range pork shoul­der, bone in

6 fresh bay leaves 2–3 ta­ble­spoons sea salt flakes 2–3 ta­ble­spoons ex­tra vir­gin olive oil 400ml dry sherry, such as Cham­bers Dry Flor Apera 1 brown onion, peeled, coarsely chopped ½ cup raisins 2 or­anges, juiced 4–6 gar­lic cloves, peeled, coarsely chopped ex­tra 1 or­ange, rind finely grated, halved 1 small bunch flat-leaf pars­ley, roughly chopped, to serve crusty bread, to serve POT-ROASTED QUINCES 4 large quinces 2 or­anges 1 cin­na­mon stick 2 whole star anise 1 sprig fresh bay leaves 6 ta­ble­spoons honey 4 ta­ble­spoons bal­samic glaze

Pre­heat oven to 140°C. Re­move rind and ex­cess fat from pork shoul­der. Place pork shoul­der in a large, deep metal roast­ing pan. Tear bay leaves into small pieces and place in a large mor­tar. Add salt and pound with a pes­tle un­til bay leaves begin to break up and salt looks green. Add olive oil and mix un­til a runny paste forms. Us­ing your hands, mas­sage bay leaf mix­ture into pork, work­ing it into sur­face of meat. Cover and set aside for 1 hour to bring to room tem­per­a­ture. Place roast­ing pan con­tain­ing pork over a medium-high heat. Cook, turn­ing oc­ca­sion­ally, for 5–7 min­utes or un­til pork is well browned all over and lots of nice flavour has built up on base of pan. (Take care pan juices do not burn.) Trans­fer pork to a plate. Re­duce heat to medium. Add sherry to roast­ing pan and cook, scrap­ing pan with a flat-edged wooden spoon to dis­lodge any brown­ings from base. Add onion and raisins and cook, stir­ring oc­ca­sion­ally, for 5 min­utes or un­til onion is soft and translu­cent. Add or­ange juice to pan. Re­move from heat. Re­turn pork to roast­ing pan, along with any rest­ing juices and gar­lic. En­sure cooking liq­uid is 3–4cm deep (top up with wa­ter, if nec­es­sary). Cover pan with bak­ing pa­per, then cover very tightly with foil so steam can­not es­cape. Roast, bast­ing with pan juices oc­ca­sion­ally, for 7–8 hours or un­til pork shoul­der is start­ing to fall apart and feels very soft. Spoon pan juices over pork to moisten. Cover with foil and set aside at room tem­per­a­ture for 1 hour to rest. Mean­while, to make pot-roasted quinces, wash quinces to re­move fluff. Cut quinces in half length­ways. (Do not peel or core quinces.) Place quince halves, cut sides up, in a 5cm-deep bak­ing dish. Us­ing a veg­etable peeler, re­move skin from or­anges in long strips. Us­ing a small sharp knife, re­move white pith from rind. Juice or­anges. Add or­ange rind, or­ange juice, cin­na­mon, star anise and bay leaves to bak­ing dish. Driz­zle quinces with honey and bal­samic glaze. Cover tightly with bak­ing pa­per, then foil. Place in oven with pork and roast for 2 hours or un­til soft and be­gin­ning to colour (don’t let them stew). Re­move foil and bak­ing pa­per. Us­ing tongs, turn quinces to en­sure they are well coated in pan juices. Roast quinces, cut-sides up, for a fur­ther 2 hours or un­til quinces are caramelised, and pan juices are thick and jammy. Place pork on a serv­ing plat­ter. Strain pan juices through a fine sieve set over a jug, push­ing down on solids with back of a spoon to ex­tract flavours. Al­low pan juices to set­tle, then skim ex­cess oil from sur­face. Re­turn juices to roast­ing pan and sim­mer over a medium heat for 10–15 min­utes or un­til re­duced by one-third. Squeeze in juice from half of ex­tra or­ange and stir to com­bine. Sea­son to taste. Pour pan juices around pork and ar­range quinces around pork. Squeeze juice of re­main­ing or­ange half over pork, and top with chopped pars­ley and grated or­ange rind. Serve with crusty bread to mop up de­li­cious juices.

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