Aromatic Pork Meatballs with Lemon and Cannellini Bean Broth by Rob Hobson
Prep time: 10 mins
Cooking time: 20 mins
Easy
Serves:
4
Slow Cooked Pork Shoulder In Blonde Beer With Shallots And Garlic
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Try our mouth-watering slow cooked pork shoulder in beer for an easy, but impressive way to enjoy pork that tastes delicious.
Prep time: 10 mins
Cook time: 4 hrs and 0 mins
Serves: 7
Cooking Skill: Not Too Tricky
Ingredients
1.5kg
boned and rolled pork shoulder, collar or leg joint
2 tablespoons
oil
1
shallots, peeled and halved
1
garlic bulb, cut in half
2 tablespoons
light brown sugar
300ml
pale or blonde beer
Method
Step 1
Preheat the oven to 150°C, 130°C Fan, Gas Mark 3.
Step 2
Weigh the joint and calculate the cooking time. Dry the rind and score deeply using a sharp knife. Brush with oil and sprinkle with salt. Place the joint in a shallow roasting tin lined with foil. Add the shallots, garlic, sugar and beer.
Step 3
Scrunch the foil loosely around the joint leaving the rind exposed – this will help to prevent the juices evaporating but allow the rind to ‘crackle’.
Step 4
Roast the joint for the 3-4 hours.
Step 5
Remove the joint from the oven when the cooked juices run clear, then allow it to stand for at least 10-15 minutes.
Step 6
Either reduce the cooking juices slightly to a thin gravy or thicken it with gravy granules.
Step 7
Serve the joint with beer batter Yorkshire puddings and roasted parsnips.
Tips and Serving Suggestions
If preferred, replace the beer with hot vegetable or chicken stock.
Method
Step 1
Preheat the oven to 150°C, 130°C Fan, Gas Mark 3.
Step 2
Weigh the joint and calculate the cooking time. Dry the rind and score deeply using a sharp knife. Brush with oil and sprinkle with salt. Place the joint in a shallow roasting tin lined with foil. Add the shallots, garlic, sugar and beer.
Step 3
Scrunch the foil loosely around the joint leaving the rind exposed – this will help to prevent the juices evaporating but allow the rind to ‘crackle’.
Step 4
Roast the joint for the 3-4 hours.
Step 5
Remove the joint from the oven when the cooked juices run clear, then allow it to stand for at least 10-15 minutes.
Step 6
Either reduce the cooking juices slightly to a thin gravy or thicken it with gravy granules.
Step 7
Serve the joint with beer batter Yorkshire puddings and roasted parsnips.
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