The perfect spring centrepiece for Easter – really simple, this won’t have you slaving over a hot stove but will impress your guests – gather the family, chat and feast!
Method:
Preheat the oven to 220°C/425°F/gas mark7
Score the pork skin with a sharp knife. Make the scores about 1cm apart – through the skin, into the fat but try not to go through to the meat.
Rub sea salt into the scores. Season the underside of the joint and place skin side up into a roasting dish. Cook for 40 mins, uncovered – you’re waiting for the skin to puff up and start to crackle.
Turn the oven down to 150°C. Cover with two layers of tin foil so any moisture can’t escape and cook at the bottom of the oven for around 4 ½ hours.
Remove the tin foil, baste the pork with the juices and cook, uncovered, for a further hour or until the crackling has crisped up.
Remove from the oven and pour off the juices. Wait for them to separate and pour off the fat. Stir the Apple & Sage Jelly into the juices, heat gently until it’s melted to create a fabulously herby jus.
Serves: 6
Ingredients:
2kg good quality pork shoulder – bone in, skin on
sea salt and black pepper
125g (1/2 jar) Tracklements Apple & Sage Jelly
