Pork Shoulder

Delicious

Delicious

Indulge in the succulent joy of Slow-Cooked Pork Shoulder Discover a mouthwatering recipe for a deliciously tender and flavorful culinary delight!

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   - Pork shoulder    - Potatoes    - Scotch bacon    - Spring onion    - Mustard    - Crab apples    - Star anise    - Caster sugar    - Green peas    - Salt

Ingredients:

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Blue Rings

Cook the day before

Preheat the water bath to 70°C / 158°F.

Season the flesh side of the pork and place it into a bag and vacuum seal the bag.

Sous vide

After 12 hours of cooking, put weight leave for an hour to cool, then place the pork in the fridge.

Place the vacuum-packed pork shoulder into the preheated water bath and allow to cook for 12 hours.

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On the day of serving:

Remove the pork from the vacuum bag, and reserve the gel that has set around the meat

Cut pork into desired portions using the skin as the top of the portion and set aside.

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These can be prepared at the same time !

Peel potatoes and bring to a boil until soft and mash. Fry the scotch bacon lardons until crisp, add to your mashed potato along with the sliced spring onion and seeded mustard, mix well.  Season to taste.

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Prepare the other elements:

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Persimmon

In a small pot add sugar, star anise and crab apples, then bring to a simmer. 

Persimmon
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Rounded Banner With Dots
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Rounded Banner With Dots

Place peas into a pot and bring to a boil, strain off the water (reserve a little).

Then, place peas in a blender, add a little of the pea water if needed to give you a smooth puree.

Season to taste

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Rounded Banner With Dots

To make sauce:

Take all the reserved gel and place into a pot, bring to a boil then reduce to a simmer until its sauce consistency and strain.

Crisp and heat  the pork:

Preheat oven to 180℃ / 356℉. And heat a (ovenproof) nonstick frying pan/ skillet till hot and add a little oil.

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STEP 1:

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STEP 2:

Pat dry pork with a paper towel and season.

Place the pork skin side down into the hot pan and allow the skin to crisp. 

Put pan into the  oven for 12 minutes, to crisp the skin and heat the pork through.

Perfect to garnish with watercress or edible flower petals

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