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Slow-roast shoulder of pork with sage and lemon
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About 2kg British pork shoulder joint
3 tbsp extra virgin olive oil
2 large Waitrose Fennel Bulbs (300g each), trimmed and quartered
2 garlic bulbs, halved widthways
3 x 20g packs sage
3 Waitrose Cooks’ Ingredients Unwaxed Lemons
375ml dry white wine
2-3 tsp honey, to taste
50g unsalted butter
1. Trim any excess sinew from the pork. Season with salt. Leave for 1 hour to come to room temperature and for the salt to penetrate.
2. Preheat the oven to 150˚C, gas mark 2. Heat the oil in a heavy-based roasting tray over a high heat. Add the pork and sear for 3-4 minutes on each side, until browned. Set aside; add the fennel wedges and garlic, cut-side down. Reduce the heat slightly and cook until well-browned and caramelised (about 4-6 minutes).
3. Return the pork, scattering 50g sage and the pared zest of 2 lemons around the meat with the wine. Bring to the boil, cover the tray tightly with foil and braise in the oven for about 3 hours, until the meat is tender and can be pulled apart easily with 2 forks.
4. Transfer the meat and soft fennel to a serving platter to rest for at least 30 minutes, loosely covered with foil. Meanwhile, strain the tray juices into a saucepan. Bubble briskly until reduced by half, about 8-10 minutes, adding honey to sweeten.
5. Heat the butter in a pan until foaming. Fry the remaining 10g sage until crisp (about 1-2 minutes). Pour the juices over the pork and top with the crisp sage and finely grated zest of the remaining lemon.
Typical values per serving:
This recipe was first published in Thu Feb 15 07:38:01 GMT 2018.