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Slow-Roasted Shoulder of Pork with Pontack Sauce

Nigel Barden makes our mouths water with slow-roasted shoulder of pork with pontack sauce. Plus Rebecca has the business news and Matt will update you on the latest sport.

1 hour, 55 minutes

Last on

Thu 18 Sep 2014 17:05
Βι¶ΉΤΌΕΔ Radio 2

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Slow-roasted Shoulder of Pork with Pontack Sauce

Slow-roasted Shoulder of Pork by James Martin

Μύ

5 hrs of slow roasting produces tender, succulent pork.

Serves 6-8

Prep time: 10 mins
Cooking time: 5 hrs

Μύ

INGREDIENTS

Μύ

For the pork
3.5kg/7lb 11 oz shoulder of pork
dash olive oil
salt & freshly ground black pepper
1 onion, roughly chopped
1 carrot, roughly chopped
1 leek, roughly chopped
600ml/1 pint water

Μύ

Method
1. For the pork, preheat the oven to 150C/300F/Gas 2.
2. With a sharp knife, score the skin of the pork & rub with the olive oil, salt & black pepper.
3. Place the onion, carrot & leek into a deep-sided tray & pour in the water.
4. Place the pork on top, cover with foil & place in the oven for 2hrs.
5. Remove the foil and return to the oven for another 3 hrs until tender & the crackling is crisp.Μύ
6. Remove from the oven & leave to rest for 30 mins.


Pontack Sauce
by Mark Diacono from A Year at Otter Farm – Inspiring Recipes through the Seasons (Bloomsbury)

Μύ

A fine, centuries-old dark, pungent spicy sauce for game & slow-roasted pork, & for adding depth to stews.Μύ It’s very good with sausages too.Μύ It also works well, if differently & more brightly in colour, with autumn olive berries instead of elderberries.

Makes about 350ml

Μύ

INGREDIENTS
500g elderberries (stripped of their stalks with a fork)
200g caster sugar
350ml cider vinegar or red wine vinegar
250g shallots, finely chopped
5 allspice berries
8 cloves
A good grating of fresh nutmeg
3cm piece of ginger, grated
a good pinch of salt
1 tbsp black peppercorns

Μύ

Method
1. Warm the elderberries, sugar & cider vinegar in a pan until the sugar dissolves.
2. Add the remaining ingredients & simmer until the mixture forms a glossy syrup & has reduced a little.
3. Blitz in a blender, then pass through a sieve & pour into sterilized bottles or jars.Μύ
Keep any leftovers in sterilized & sealed bottles or jars, in a cool, dark cupboard.Μύ The sauce will keep & improve for years.Μύ Refrigerate once opened.

Μύ

Broadcast

  • Thu 18 Sep 2014 17:05
    Βι¶ΉΤΌΕΔ Radio 2