Chicory salad with blue cheese dressing
The chicory gives a bitter contrast to the richness of the cheese in this sophisticated salad recipe
Slow roast shoulder of pork
- Preparation and cooking time
- Prep:
- Cook:
- Plus overnight marinating and resting
- Easy
- Serves 8
Skip to ingredients
- 3kg piece of pork shoulderbone in and rind on
- 4 garlic clovescrushed
- 2 tsp paprika
- 2 tbsp vegetable oil
- juice 1 lemon
- 4 large potatoespeeled
Nutrition: per serving
- kcal581
- fat34g
- saturates12g
- carbs18g
- sugars1g
- fibre1g
- protein53g
- salt1glow
Method
step 1
The day before, use a very sharp knife to score the skin of the pork in a criss-cross fashion at 1cm intervals. (Ask your butcher to do this if you prefer.) Combine the garlic, paprika, oil, lemon juice and 1 tsp salt in a mixing bowl. Rub this marinade all over the pork, cover and leave in the fridge for 12-24 hrs.
step 2
The next day, heat oven to 220C/ 200C fan/gas 7. Put the potatoes in a roasting tin to make a trivet for the meat, trimming them flat if you need to. Sit the pork on top, then pour any marinade plus ½ a cup of water over the pork. Cook for 30 mins to start the crackling crisping up. Now turn down the oven to 150C/130C fan/gas 2, cover the tin with foil and cook for 3½ hrs. Remove from the oven and leave to rest for 30 mins. Serve with apple sauce, see below.
