Serves 4-6
1 x Freedom Farms Epaule d'porc or ask your butcher for a butterflied shoulder, or you can substitute with pork belly weighing 1.5kg
salt and freshly ground black pepper
oil
4 bay leaves
2 sprigs of fresh thyme
10 garlic cloves
2 cups white wine
1 cup vegetable or chicken stock
2 Tbs balsamic vinegar
3-4 sprouts per person, depending on size, and halved if necessary
4-5 carrots per person, depending on size
1 Preheat oven to 230C. Score the skin (or ask your butcher), rub with a little oil and salt.
2 Put a rack in a roasting dish, place the pork on top and cook for 30 minutes or until the skin begins to crackle.
3 Remove from the oven and reduce the temperature to 160C. Lift out the pork and rack. Add the bay, thyme, garlic, wine, stock and balsamic to the roasting dish then top with the pork. Cover with baking paper and tin foil then cook for two and a half hours, basting every half hour. Remove the paper and tin foil, add the vegetables and continue cooking for a further 30 minutes. Serve with creamy mashed potatoes.
<i>Amanda Laird:</i> E'paule d' porc
E'paule d' porc. Photo / Babiche Martens
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