Nothing beats a good roast
dinner, and all its trimmings however when you work an erratic shift pattern, including most weekends the traditional Sunday roast is a very rare feature for us!
However we do still have roast dinners but on other nights and this Roasted Pork started
life on a Friday night and initially fed me, B,
my dad and Brother. All 3 boys had seconds – though I had secretly
squirreled away some cooked pork before presenting it all, mainly as leftovers
are a rarity feeding them! I didn’t initially plan to buy a crackling joint but
was all I could find late night shopping though the boys were more than happy
to have a portion of crackling with their roast! My brother actually took a
little foil wrapped piece for later too!!
Sainsbury's recently got in touch with me about making your leftover Roast work harder - One of the bonuses of cooking a
larger roasting joint is all the lovely leftovers that you get to play with
afterwards and in all honesty leftovers frequently result in some of my favourite meals! Cooking a large joint of Pork on this occasion took me a little out of my comfort
zone – I never have cooked such a large piece before, yet alone used leftover
pork and its only in the last few years I’ve really enjoyed eating Pork and I
am really chuffed with not only the initial meal but all subsequent meals I got
out of it!
In total from the 2.2kg joint of Pork we managed 11 servings,
not including those who had seconds from the roast! We initially had a full roast
dinner for four, then B had for lunch a wrap filled with apple sauce, roasted
pork and a little veg, four portions of enchiladas and two portions of Chinese
Pork noodles. Pretty impressive! The recipes will be up after this posting!
Apple and Ginger Roast Pork – The beginning
2.2kg shoulder of pork crackling
joint
750ml apple juice (from
concentrate, basics is fine for this)
3tsp dried ginger root
2 tbsp salt
½ tsp freshly ground black
pepper
*You will ideally need a
roasting bag but if not well wrap with foil*
Start by drying the joint of
meat with kitchen paper, sprinkle the top with salt and place in a bath of
500ml of the apple juice and allow to relax for 20-30 minutes, drain off the
juice and rinse of the salt.
Pre-heat the oven to 210o. Place
the pork in a roasting bag along with the remaining 250ml apple juice and sprinkle
the ginger over the top of the joint and a little black pepper, seal the bag
and roast for 3 hours.
Remove from the oven and
carefully cut off the top of the bag, cut way the crackling and place on baking
tray minus the string. Cover the joint with foil and allow to rest, meanwhile
return the crackling to the oven and cook until crispy – about 15/20 minutes.
Going back to the meat, remove any
excess fat (careful as it will be hot!), string and discard. Slice up as best as you can – my joint was no
beauty sight wise so more a case of hacking into small chunks!
Serve up with your desired
accompaniments, making sure you leave enough for later! We had roasted
potatoes, swede mash, carrot mash, mustard creamed leeks, part-baked petit
pains, stuffing balls and gravy.
Stuffing Ball's - I didn’t tell anyone it was Sainsbury's basics until they had
eaten! The texture was perfectly acceptable alongside the roast dinner at 15p
was excellent value. It didn't have the same chunky coarse texture of the regular one but very much edible. That whole ONE BALL out of twelve I had made –
NB Men eat too much!
wow Anne, this looks divine, is there anything better than a wonderful bit of crackling, well done you for going for it and coming up with such a glorious roast!
ReplyDeleteA roasted pork shoulder is always very satisfying and your looks excellent. Love the sound of mustard creamed leeks with it. I'm always very happy to have pork leftovers. I don't usually add ginger, though, so I'll try that next time. I should also use roasting bags more often but, for some reason, I usually forget where I've put them.
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