Roast Pork Shoulder with Crackling

roast pork shoulder

with crackling

Serves 8-10

Pork shoulder is fantastic for slow-

roasting, as it has a lot of little bits of

fat in it that keeps the meat moist.

1 tsp fennel seeds

2.5kg boned pork shoulder, skin scored,

rolled, tied (ask your butcher to do this]

2 red onions, halved

4 carrots, halved lengthways

2 celery stalks, halved

2 garlic bulbs, broken into cloves, skin on

2 fennel bulbs, trimmed, quartered

2 parsnips, halved lengthways

1 sprig of fresh bay leaves* [or 6 leaves]

300ml dry white wine

300ml stock or water

Preheat the oven to 220°C. 

Crush fennel seeds with a good pinch of sea salt in a

pestle and mortar, then sprinkle over pork

skin. Rub it right into all the scores, pulling

the skin apart a little if you have Brush

any excess salt off the surface of the skin

and turn the pork over. Season underside

with sea salt and a little black pepper:

Place in a roasting pan big enough to hold

the pork and vegetables. Roast the pork

for about 30 minutes-or until the skin

starts to blister Take out of the oven and

baste wIth the fat in the tray. Transfer pork

to a chopping board, then add all the

vegetables and bay leaves to the tray and stir into the fat. Place the pork on top of

everything and pop it back in the oven. 

Reduce heat to 180°C and roast for 1 hour.

Pour wine over vegetables and cook for a

further 30 minutes until meat is meltingly tender.

Place pork on a serving dish to rest before slicing.

Transfer vegetables

to a plate and cover to keep warm

worry if some have cooked down to mush

as they'll make the gravy really tasty.

Skim remaining fat out of the pan with a

spoon, then place pan on the stove over

medium-high heat. Add stock and bring to

the then simmer for a few minutes

until slightly thickened, stirring with 3

wooden spoon to scrape up those lovely

sticky caramelly bits on the bottom.

Pour through a sieve into a gray boat and serve

with pork, roast vegetables and crackling.