What’s for supper? Stuffed and rolled shoulder of pork

Serves 10-12

2.5kg boned shoulder of pork

Sea salt

Freshly ground black pepper

8 large carrots, peeled and left whole

8 banana shallots or small onions, peeled

25g flour

1 teaspoon Dijon mustard

250ml white wine

For the stuffing

1 tablespoon olive oil

2 garlic cloves, crushed, peeled and diced

2 onions, peeled and diced

100g chicken livers, chopped

200g minced pork

75g toasted pine nuts

100g stoned prunes, chopped

100g grated apple

Leaves from 1 bunch of sage, chopped

75ml red wine

Shoulder of pork needs a long cooking time. The result, though, is well worth the wait, as you will have a beautifully succulent and tasty joint.

Preheat the oven to 200C/gas mark 6. First, make the stuffing. Heat the olive oil in a pan, add the garlic and onions and sauté until soft. Add the livers, mince, pine nuts, prunes, apple and sage, pour in the red wine and mix well. Bring just to the boil, then transfer to a bowl and set aside until cold.

Open out the pork, skin side down, sprinkle with seasoning and massage into the meat. Spread the cold stuffing evenly down the middle, then wrap the meat around it and tie firmly with string.

Arrange the carrots and shallots in a single layer in the bottom of a roasting tin. Sit the meat on top and place in the oven for 25 minutes. Reduce the heat to 170C/gas mark 3 and cook for a further 3 hours.

Transfer the pork and vegetables to a carving plate, cover with foil and allow to rest for 15 minutes. Meanwhile, skim the excess fat from the roasting tin, then stir the flour and mustard into the juices. Slowly add the white wine and mix until smooth, then heat and bring to a simmer, constantly stirring to stop it catching. Check the seasoning; if too thick, add a little vegetable water.

Remove the string from the pork, break away the crackling, slice the meat and serve with the vegetables.

 

Taken from ‘Ginger Pig Farmhouse Cookbook’ by Tim Wilson and Fran Warde (Mitchell Beazley, £25). ­Photograph by Kristin Perers

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