All posts tagged: Meat

Slow Roast Pork Shoulder

Complex, you would think? A gorgeous hunk of meat, that is full of flavour and moisture. A HUGE and gorgeous hunk of meat. Complex? No. All it requires is your time, your patience, your oven, and a good cut of meat supplied by your local friendly butcher. That’s it! Mine had some extra complexities. That probably won’t surprise you. These were not the fault of the pig, or the oven, the oils, or any attendant spices. The issue my friends, was my accent. The most complex thing about it was ordering it. I called my butcher in advance and ordered a shoulder of pork, bone in. He had explained previously that I would need to order it in advance, as they rarely have bone in joints on the premises. I wanted the bone in, as it would help retain the moisture over a slow roasting time and would retain much more flavour. Bone in, my butcher repeated. I had discussed it with them last time I was in the shop, so satisfied that the joint …

Roast Pork Belly, cooked simply

It’s fair to say that I like pork belly. Just a little. Or, is that alot? Yes, it is. ALOT. It’s such a fine cut of meat, packed full of flavour and with that gorgeous crispy crackling as a bonus. It’s cheap too! I’ve blogged about it in the past (Slow Roast Pork Belly with Cider & Lentils), and it occured to me recently that I ‘ve never blogged about doing it simply without wine or cider, herbs or spices, just au natural. Now, there’s a petit oversight and one which I’ll rectify now. There are a couple of important things about cooking pork belly. Start it off at a very high temperature, to wake up that crackling and get it moving. Then turn down the heat and roast it long enough to render out the fat. Then blast that sleepy crackling under the grill so it blisters and crisps, almost aching and arching with the effort. I got another great new tip recently from one of my many cookbooks. Before roasting, pour some boiling …