Friday, November 26, 2010

RECIPE: Cider braised pork shoulder, pan juice reduction, peanut smear

Apple and pork. A classic combination that I never tire of.

Especially when faced with a roasted shoulder, crackling reaching towards the sky, reaching for my bra strap (I have serious manboobs).


Preheat the oven as high as Wu-Tang Gets it goes. For my gas powered oven, it is MYSTERY SETTING!
Patdry the skin of the pork. Score it if your butcher hasn't. Rub salt into the wound.
Rub the rest of the best in salt, pepper, fennel, olive oil, mustard seeds.
Submerge the beast (leaving the skin unsubmerged, pointing up) in a mix of 75% apple cider (alcoholic, French type), 25% vegetable stock.
Put it in the searing oven until the cracking is sufficient.
Drop the temp to around 120c, cover with foil, leave for around 12 hours (check after 9/10) until the bone slides out easy.
I like to jack the oven right up at the end to invigorate the crackling.

Drain the fat from the juices and pour them into a saucepan.
Reduce over a high heat until gravy consistency. Cheat with some cornstarch if you like.

For the peanut smear, grind up 3 tablespoons of peanuts until they're dust. Add a generous pinch of salt and a pinch of brown sugar.
Into a saucepan with 2 cups of apple cider (as above).
Reduce until it's a thick syrup.

On the side, maybe baked apple and potato. Maybe some cabbage braised in cider. Your choice. But it's all secondary to the pork.

No comments: