Main INGREDIENTS
- Meat
Ingredients
Method
Ingredients
- 2kg pork shoulder with rind
- Sea salt and cracked black pepper
- 2 apples, quartered
- 3 shallots, halved
- 2 celery sticks, roughly chopped
- 3 large garlic cloves, skins attached
- 1 bay leaf
- 1 tablespoon fennel seeds
- 800ml chicken or vegetable stock
- 200ml dry cider
- 1 tablespoon plain flour
For the Mustard Potatoes
- 750g baby or midi potatoes, larger potatoes cut in half
- 2 teaspoons wholegrain mustard
- 1 tablespoon mixed herbs
- 1 tablespoon rapeseed oil
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Method
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1Preheat the oven to 220˚C/ Gas Mark 7
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2Thoroughly dry the pork joint with a kitchen roll before seasoning the meat with salt and pepper. Score the rind with a sharp knife before rubbing in a good handful of salt. Place the joint in the Le Creuset Signature Cast Iron Oval Casserole and place in the hot oven without the lid for 30 minutes.
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3When the rind begins to blister and crackle, remove the joint from the oven and turn it down to 170˚C/ Gas Mark 3.
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4Nestle the apples, shallots, celery, garlic, bay leaf and fennel seeds under and around the pork. Pour in the stock and cider, so the joint is half-covered with liquid and put on the lid. Place in the oven and cook for 3 hours.
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5After 3 hours, the meat should be tender but still holding firm. Remove from the oven and turn the oven back up to 200˚C/ Gas Mark 6. Carefully remove the joint, shallots and apple pieces from the cooking liquid. Using a sharp knife, carefully remove the crackling from the joint. Cover the joint with foil and allow to rest whilst you cook the potatoes and finish the crackling.
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6Place the potatoes in a baking tray and coat well with the mustard, herbs, oil and a little seasoning. Add the crackling to the baking tray and place in the oven. Cook for 50 minutes, turning the potatoes a couple of times during cooking and remove the crackling once crisp.
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7Pour the cooking liquid through a sieve into a clean saucepan. Place over a medium heat. Take 2-3 tablespoons of liquid and combine with the flour in a jug to create a thick paste. Whisk the flour back into the pan and simmer until thickened. Season to taste (and add gravy browning if desired).
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8Thickly slice and serve the pork and potatoes alongside the apple and shallot pieces and pour over the gravy. Serve with seasonal greens and crackling.
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9Cook's Notes
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10Don't worry that your crackling softens slightly when cooking the pork with the lid on. Once the rind is returned to a hot oven with the potatoes, it will crisp up to make for the perfect crackling to accompany the pork.
