Sunday, 20 March 2011

Roast pork and all that came after.

I'm not feeling very well today. The combination of great friends, great music and disgusting amounts of alcohol has resulted in quite a delicate and slow paced Sunday.

I suppose that's what Sundays are all about.

Lots of love to the girls, there are three of them. The girl who got bled on, the girl whose camera was stolen and the girl who disappeared. It was a pleasant evening.

Perhaps the night was such a success because I began it with a fantastic dinner. Start as you mean to go on.

Pork shoulder is pretty affordable. It's normally about £4, but there are loads of leftovers. This little piggy will make sandwiches and a lasagne before it's done. This roast is delicious too, I hope you like crackling.

Roast pork with gravy
Adapted from Jamie Oliver's recipe.

A pork shoulder joint
Salt and pepper
Red wine

Score the skin of your pork: make cuts about an inch apart that aren't deep enough to reach the meat. Rub salt into the skin and grind some pepper on. Season the underside of your pork as well.

Now heat your oven to 220c and pop the piggy wig in for half an hour. After that time is up, cover it with a double layer of tin foil, turn the oven down to 160c and pop it back in for four and a half hours. After this time the meat will be falling apart. Remove the foil and put it back in the oven again for another hour.

Aah, beautiful melting meat. Hello.

Take the pork out of the roasting tin and lay it on a serving plate, cover it to keep warm while you make the gravy and sort out the other bits and bobs that you'll be serving for dinner.

Pour a some boiling water into the roasting tin and try to get all of the browny black bits scraped up, add about a teaspoon of flour to this and give it a few minutes to cook off, then transfer into a saucepan. Pour in a good glug of wine and a bit more boiling water and bring the gravy to the boil. Allow it to reduce down to the consistency that you want it, season and serve.

In 6 hours, you have turned an ordinary piece of meat into something beautiful. Enjoy.

I like to serve pork with red cabbage, because it reminds me of Germany, a country that I love.

Red cabbage with apple.

1 onion
1 eating apple
Half a red cabbage
Balsamic vinegar
Apple juice

Fry the onion until it goes soft and golden, then chuck in the apple, peeled and cut into cubes, and the cabbage, cut into chunks. Give it a few minutes, then add about a tablespoon of balsamic vinegar, about half a cup of apple juice, salt and pepper. Turn the heat down, plonk the lid on and leave for an hour or two. It will turn from this:

To this:

It's delicious, I promise.

Now you have something truly spectacular to serve with a nice mound of mashed potato, I can't think of many things that are better.

Now that, reader, is a dinner and a half.

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