Rolled shoulder of pork with cider and sage gravy
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | Waitrose Rolled Shoulder of Farmhouse; approximately 1kg | |
| ; Pork, (2lb 4oz) | ||
| 8 | Cloves | |
| 1 | Clove garlic | |
| 8 | Black peppercorns | |
| 4 | Fresh sage leaves; (4 to 5) | |
| 15 | millilitres | Olive oil; (1tbsp) |
| 1 | 330 ml bottl Waitrose Low Alcohol Cider | |
| 30 | millilitres | Water; (2tbsp) |
| 10 | millilitres | Plain flour; (2tsp) |
| Salt & pepper | ||
Directions
Stand the pork in a roasting tin and stud the fat with the cloves. Peel and slice the garlic and sprinkle some over the meat and the rest in the tin.
Add the peppercorns, sage, a third of the cider, olive oil and water to the tin.
Place in a preheated oven 200øC, 400øF, gas mark 6, for 15 minutes then reduce the heat to 180øC, 350øF, gas mark 4 and continue roasting for a further 1 hour 45 minutes.
Transfer the pork to a warm serving plate and let it stand for 10 minutes.
Whisk the flour into the meat juices in the tin and stir over a low heat on top of the stove, gradually adding the remaining cider as the gravy thickens.
Season with salt and pepper. Carve the pork into thick slices and serve with the gravy. All items subject to availability.
Converted by MC_Buster.
NOTES : To make the crackling really crisp, make sure that the fat is dry before roasting and do not brush with oil but rub it with sea salt. The cooking juices from the meat make the basis of the delicious flavoured gravy. Spiced red cabbage makes a very good accompaniment.
Converted by MM_Buster v2.0l.