Pork shoul­der


Food and Travel (UK) - - Recipes -

2tbsp fen­nel seeds

1 whole dried chilli, de­seeded and finely chopped

2tsp salt about 4kg whole pork shoul­der on the bone (ask your butcher to score the skin 3cm apart)

pes­tle and mor­tar

Toast the fen­nel seeds and chilli in a dry fry­ing pan over a medium heat for 2-3 min­utes. Trans­fer to a mor­tar, add salt and coarsely pound with a pes­tle. Rub into the pork shoul­der, mak­ing sure to get in be­tween the scored lines. Leave to mar­i­nate in the fridge for at least 3 hours, and up to 24 hours.

Pre­heat the oven to 220C/ 425F/Gas 7. Put a rack in­side a roast­ing tray big enough to com­fort­ably hold the pork shoul­der. Put the shoul­der on the rack, pat dry with kitchen pa­per and roast for 30-45 min­utes (for the skin to start to crackle). Turn the heat down to 110C/225F/Gas ¼ and leave to cook for 8-10 hours.

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