Today I went and picked up the side of free range pork I ordered from the fabulous butcher we have here in town. 25kg of porky goodness is now ensconced in my freezer. Well, 23kg now.
For tonight I was feeling like some slow roasted comfort food. It’s getting cold here now and nothing is more perfect than a roast, complete with Yorkshire puddings.
- 2kg bone-in pork shoulder
- 1L stock
- Salt and pepper to taste
- 1 bunch dutch carrots
- 5-6 dutch cream potatoes
- 1 cup peas
- 1 cup corn kernels
- 115g spelt flour
- 300ml milk
- 3 large eggs
- Light olive oil
To prepare the pork, I first crank the oven as high as it goes to preheat while I get the cracking happening!
Boil the kettle, put the pork on a wire rack in the sink skin up and pour the boiling water gently over. The skin will tighten to reveal all of the lovely slashes in the skin and the fat layer underneath. Let it sit for 5 minutes, then pat dry with paper towel.
Rub some olive oil into the skin, then grind over lots of salt and pepper. You can also dry fry some fennel seeds, grind them up and sprinkle them over, too. Fennel loves pork.
Pour the stock into a roasting pan and sit the pork in the middle. Pop it into the smoking hot oven for 20 minutes on the middle rack. After 20 minutes, turn the heat down to 160ºC and leave it alone for 4 hours.
With an hour and a half to go, prep the carrots and potatoes to your liking. Tonight I did hasselback potatoes because they are yum. Move the pork to the bottom rack and put the carrots and potatoes on a shallow oven tray on the top rack.
With half an hour to go, remove the pork from the oven and place in a warm place to rest. Don’t cover it though, or the crackling will go soggy! Pour off the pan juices and let sit for 5 minutes.
To make the Yorkshire puddings, whizz together the flour, milk, eggs and a generous pinch of salt. Crank the oven as high as it will go again. Pour at least a tbsp oil into each hole of a texas muffin pan and put on the highest rack.
Give the oil 5 minutes to get really hot, take the veg out of the oven and quickly pour the pudding batter into the tray. Don’t open the oven for at least 20 minutes or you’ll have flat puds!
While the puds are cooking, spoon the fat off the pan juices, whisk in a tablespoon of cornflour and simmer gently to thicken. taste and season if needed.
With five minutes to go, heat your peas and corn in the microwave and take the puds out of the oven. Arrange everything on your dining table, admire briefly, then tuck in!