STOUT-BRAISED shoulder OF PORK WITH POTATO & APPLE PUReE and creamed cabbage
YOU WILL NEED
For the caramelised pork 2 tbsps rapeseed oil
900g/2lb shoulder of pork, boned, rolled and tied
2 carrots, diced
1 onion, diced
1.2 litres/2 pints beef stock
600ml/1 pint stout
600ml/1 pint freshly pressed apple juice
2 garlic cloves, crushed
2 fresh thyme sprigs
4 tbsps light soy sauce
4 tbsps clear honey
1 tsp freshly grated root ginger
Apple and potato puree, and creamed cabbage, to serve (see recipes right) For the stout jus 2 tbsps balsamic vinegar
1 tsp dark brown sugar
1 tsp tomato puree
1 tsp chopped fresh thyme
Sea salt and freshly ground black pepper
Pre-heat the oven to 160°C/325°F/Gas Mark 3. To prepare the pork shoulder, heat one tablespoon of the rapeseed oil in a heavy-based frying pan. Add the pork shoulder and brown all over, turning regularly with tongs. Transfer to a casserole dish.
Add the carrots and onion, and cook for another five minutes, until golden brown, stirring regularly to ensure they cook evenly.
Tip the vegetables over the seared pork shoulder, then stir in the beef stock, stout, apple juice, garlic and thyme. Cover tightly with a lid or with foil and bake for three hours, until the shoulder is meltingly tender.
Remove from the oven and leave to sit for one hour in the braising juices, then remove the pork from the tin, cut the string and wrap twice in tinfoil.
Strain the braising juices and reserve to add to the stout jus. All this is best done 24 hours in advance so that everything can be well chilled down in the fridge. Any excess fat can then be easily removed from the braising juices and discarded.
To make the stout jus, place the balsamic vinegar in a heavy-based pan with the brown sugar, tomato puree and thyme. Reduce by half, then add the reserved braising juice and simmer for 25-30 minutes, stirring occasionally, until reduced to a sauce consistency.
Season to taste, then pass through a fine sieve into a clean pan and keep warm or reheat as needed.
Remove the foil from the cooked pork shoulder and trim off the ends to neaten, then slice into six pieces that are about 2.5cm/1in thick. Heat the remaining tablespoon of oil in an ovenproof pan over a low to medium heat and gently sear the pork for two minutes on each side, until golden brown and warmed through.
Mix together the soy sauce, honey and ginger and pour it over the seared pork shoulder. Cook for another four to five minutes to caramelise and sweeten the pork.
Place a large spoonful of the apple and potato puree in the centre of each warmed bowl and carefully arrange the caramelised pork on top. Serve with the creamed cabbage and drizzle over the stout jus.
This dish should be made in advance and will keep happily in the fridge for up to three days.