Slow-cooked spicy pork with oatmeal bread stuffing

Don’t hesitate to use wholemeal breads — rye yeast bread and wholemeal soda bread will be equally delicious.

WHAT YOU’LL NEED

2 kg pork shoulder, bone-in 1 tbsp sunflower oil 4 tbsp Thai green curry paste 1 tbsp anchovy paste Salt and black pepper 400g oatmeal bread 3 tbsp sage, chopped 1 tbsp fresh thyme, chopped 4 tbsp fresh flat-leaf parsley, chopped 2 tsp five spice 200g butter 1 large onion, finely chopped 2 garlic cloves, chopped Optional to serve: saute potatoes, salad leaves, apple compote, gravy

METHOD

Preheat the oven to 200C/400F/gas mark 6.

Brush the pork with oil and season well. Combine the curry paste and anchovy paste. Rub the mixture onto all sides of the pork joint and place onto an oven-proof dish.

Transfer to the oven for 30 minutes, then cover with foil and reduce the heat to 150C. Cook for a further two-and-a-half to three hours. Remove from the oven and allow to rest on a board for approximately 20 minutes.

Meanwhile, prepare the stuffing. Cut the oatmeal bread into chunky pieces. Place in a large bowl and add the herbs and spices.

Melt the butter in a large frying pan and add the onion and garlic. Cook for three to four minutes, until softened and translucent but not coloured. Pour the butter and onion mixture over the bread chunks mixture. Shake the bowl to combine and transfer onto a baking tray.

Place in the oven for 10 minutes, until golden. Remove from the oven and keep warm.

When the pork is ready and rested, shred the meat using two forks. Serve immediately with the oatmeal stuffing and some seasonal vegetables.