Sunday, 17 February 2013

Pork with ginger & Anise


This is Nigel Slater's version of the American 'pulled pork' - we usually have it hot on one day and then have it cold in sandwiches or with jacket spuds the next day.

Pork shoulder with ginger and anise

Serves 3-4 with leftovers

shoulder of pork about 1.3kg, boned, rolled and skin scored
vegetable stock 400ml
ginger 6 round slices, about the thickness of a pound coin
star anise 3, whole
black peppercorns 8

Set the oven at 150C/gas mark 2. Put the piece of pork, fat side up, in a roasting tin. Pour the stock around the outside, add the pieces of ginger, the star anise and black peppercorns.

Put the pork into the oven, covered loosely with a piece of foil, and leave for 3 hours. This is the minimum time in which it will be done, but you can leave it for longer if you want meat that literally falls from the bone. For the last 30 minutes, remove foil.

Remove the skin and fat from the pork and set aside to make the crackling. 

I use the juices to make a gravy with.

Using a fork, literally shred the pork meat and serve hot with all the usual roast trimmings (potatoes and veggies etc).

Left overs are also good served cold in bread rolls or reheated and put in rolls and dipped in warm gravy :-)

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