It is my favourite of all times:
Get yourself a shoulder of Pork, some veggies, a glass of beer, more beer for yourself and don’t hurry it up, it wants it’s time.
1 l of Chicken Stock
1.5 kgs Pork Shoulder with skin.
(The more fat the better, unfortunately the pigs they breed over here for meat are almost as lean as athletes. You don’t ge a really porky pig anymore and while people think it’s good for your health in my humble opinion it sucks from a yumminess point of view)
3 large white onions
1 small carrot
150 g of celeriac
1 tbsp oil
400 g small potatoes
1 tsp icing sugar
1 tbsp tomato purree concentrated
150 ml red wine
1 laurel leave
1/2 tsp cumin and coriander each
1 clove of garlic sliced
2 slices ginger
pepper freshly gound
1/2-1 tsp lemon skin grated
1-2 tbsp Fleur de Sel
Now you can get going and the process leaves you quite a bit of time between the stages to either prepare side dishes or go on a run to burn off the calories about to hit you 😉
Put the roast into a pan skin side down add the chicken broth and roast in oven at 130°C for 90 minutes.
Dice the veggies (sans the potatoes) and gently roast them in a pan, add icing sugar gently caramelise, add tomato purree and red wine bring to the boil and take to the side.
After 90 minutes take the roast out of the oven, cut the skin (I do squares) add the broth to the veggies and then all the veggies, the potatoes and the sauce go back into the oven pan. Set the roast on top of it and roast for another 90 to 120 minutes at 160°C.
The Finale: Set the oven to 220°C put the roast on the lowest rung of the oven for 20 minutes.
Mix the cumin and coriander, strain sauce in a pot, set veggies aside. Bring gravy to the boil add cumin and coriander reduce for 20 minutes.
Mix fleur de sel and lemon rind. Sprinkle roast with same. Enjoy!
It’s called Sunday Roast isn’t it? So I made you one.
For you it’s an open thread as well, so enjoy!