Slow Cooked Pork
6 to 12 hours depending on size of joint
This is a combination of Hugh Fearnley-Whittingstall and Donnie Brasco style of cooking. I used a leg of rare breed pork (Middle White) but this would also suit a shoulder joint. The key is using quality pork and be patient!
1 x 2kg joint of quality pork (shoulder or leg)
5 garlic cloves
5cm root ginger
2 tsp chilli flakes
1 tbsp brown sugar
1 tsp salt
1 tbsp sunflower or nut oil
1 tbsp soya sauce
3 tsp five spice powder
Make the paste by grating the garlic and ginger in a bowl, then add all the other ingredients. Mix together.
Prepare the pork by simply scoring the skin and fat down to the meat, this allows the fat to render off during cooking as well as getting the best crackling.
Once scored rub half of the paste into the joint making sure it gets into all the scored gaps in the meat. This is best done on a rack with the joint in a large roasting tin. Then place into a hot, (220 degrees) oven for 30 minutes. Take the joint out and turn the oven right down to 110 degrees (100 degrees in a fan oven).
While the oven cools, smear the rest of the paste around the side and underneath the joint. Add a good size glass of water to the tray before putting back into the oven to slow roast. The smell when cooking is lovely, after 3 hours turn the joint around.
30mins before serving take it out of the oven and remove the skin this will make lovely crackling. Ensure the joint is wrapped in foil to rest and put the skin on some foil and pop back in the oven at 220 for 15-20 mins.
This can be served as a Sunday dinner with roast potatoes, cauliflower cheese and and veg, the sauce in the bottom of the roasting pan makes a delicious sauce. I also made an easy sharp apple sauce using a lovely bramley apple, sugar and water. Just peel and chop the apple add a small amount of water and heat gently in a pan until the apple softens. Add sugar to taste and serve hot.
This pork works equally well with noodles at a dinner party, as most of the the preparation and cooking can be done in the morning of the party. Leaving you to simply cook noodles and possibly some Pak Choi. The 5 spice on the meat gives it a real Asian feel. Delicious