It is the other white meat and is leaner than ever before. Pork has less calories than beef but not as much protein. The fat on pork tends to be on the outside, so you can remove it. Although, the shoulder is not the leanest cut, it is needed for this long cook as still remains succulent.
This recipe was inspired from an Ottolenghi meal.
This is a lovely combination of flavours and very easy. The herbs give it a great flavour and the sauce is sweet and goes beautifully with the meat. In fact the sauce has become a bit of a favourite in our home.
2 kilo shoulder of pork
7 stalks fresh rosemary
8 cloves garlic
2 cm piece ginger
2 teaspoons of black peppercorns
2 teaspoons sea salt
Rylstone Olive oil
250 ml white wine
500 ml orange juice
3 tablespoons honey
3 tablespoons balsamic vinegar
Put the rosemary, garlic, ginger, peppercorns, sea salt and olive oil in a food processor and
process until well chopped
Open the pork out and smother the meat with the herb mixture.
Tie the pork up with kitchen twine in about four places.
Pat the skin dry and salt well.
Preheat oven to 250C.
Cut the oranges in half and place them on the bottom of a baking dish. Place the pork on top and put into the oven for an hour until the skin is nicely crackled. Don't worry at this stage if it needs a little more. Lower the temperature to 180 and pour the wine into the bottom of the baking dish, but not over the crackling. Cook a further hour, if you feel the top is getting burnt cover with foil, but it shouldn't unless your oven is really hot.
Lower the temperature again to 160C and cook a further 1/2 hour.
Meanwhile place the juice, honey and balsamic vinegar in a saucepan and heat until reduced by half.
Serve the pork with a orange half, they are cooked but still juicy. Pour the orange and honey sauce over the sliced meat.
Serve this dish with traditional vegetables if liked. I served it with eggplant and feta and minted peas.