Overnight Slow Roast Pork Joint

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Text summary

The idea for this recipe came from Jamie Oliver's "Cook With Jamie - My Guide to Making You a Better Cook" ISBN 0-718-14771-5 Amazon. His recipe is fine but the quantities are too large for us - his recipe would serve 12 people! I've reduced the quantities so the recipe should serve about 6 people and the ingredients are more easily available and affordable.

My recipe only uses half a bottle of white wine which as we only drink red wine, I shall freeze ready for the next time we make this meal.

Ingredients

Printable 🖨 shopping 🛒 list & 👩‍🍳 method for this recipe

• 1 tablespoon whole fennel seeds
• ½ teaspoon freshly ground black pepper
• 2 teaspoon pink sea salt
• 1 fennel bulb, sliced
• 2 large carrots, peeled and sliced
• 2 large onions, peeled and sliced
• 1 whole bulb of garlic, separated into cloves which are then peeled and crushed under a knife
• Bunch of fresh thyme leaves
• 10 fresh sage leaves
• 2.2 kg boneless pork shoulder, rolled and tied
• 4 tablespoon olive oil
• ½ bottle white wine
• ½ pint of chicken stock

Mise en place

• Pre heat your oven to the highest heat - 260° C (500° F - gas 10),[ fan oven 240° C & reduce cooking time by 10 mins per hour]

Method

1. Grind the fennel seeds and salt together in a spice mill or coffee grinder and set to one side.
2. Add a good glug of olive oil to the base of a large roasting tray and layer all of the onions, garlic, herbs, spices and sliced vegetables in the tray.
3. Carefully cut slashes in the pork skin using a Stanley knife. Massage the skin with a tablespoon or so of olive oil and then rub the fennel-salt into the cuts.
4. Sit the pork on top of the vegetables and pop into the pre-heated oven for 15 minutes. Don't forget to time this, you'll destroy a great pork joint if you don't turn it down in time!
5. After 15 minutes, cover the joint with tin-foil, reduce the heat to 120° C (250° F - gas ½) and cook for 8 hours
6. After 9 hours, pour the wine into the base of the pan and allow to cook at 120° C for a further hour - this is to make a nice gravy.
7. Remove the meat and allow to rest for 30 minutes in a warm place.
8. Using a potato masher, mash the fennel-carrot mixture, remove from the tray and keep warm.
9. Pop the same tray on the hob, add the chicken stock and a tablespoon of plain flour to thicken, bring to the boil; there's your gravy.

Serving suggestions

Serve with borlotti beans or cannellini beans, roasties and a green vegetable.

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