Some Sunday meals are all in the planning, some are hasty and last-minute, but in my house, they're always treated seriously. You'll never find me skimping on Sunday lunch. I'm a traditionalist. It just wouldn't feel right. But I also live in the modern world, and yesterday I had work to finish and no time to plan and prepare. So come 2pm, when I suddenly realised that I had nothing but a frozen pack of sausages in the house (and feeling the need for a good meal and a nice bottle of wine), I ran down to the shops, leaving the gods of fate in charge of my lunch, and picked up what I could find… in this case, a rather nice looking rolled shoulder of pork (I'm lucky to have a decent, farm shop-quality butchers in my local co-op). Now, personally, I'm not a fan of boned and rolled joints. I like fatty cuts (whole or half shoulders, usually) with their bones left in. Sure, they can be tricky to carve, but they also cook much better and have a lot more exposed surface area to infiltrate with various 'aromatics'. I find boned and rolled joints just too tightly bound, so that the heat has to spend ages working its way through to the middle and the outside takes all the punishment. Anyway, it's hardly the end of the world, but this particular joint posed a challenge to me. So here's what I did:
[caption id="attachment_139" align="alignnone" width="640" caption="Spiced shoulder of pork"][/caption] Firstly, I loosened the string that was keeping it so tightly bound. I thought about unwrapping the whole joint, but I was worried about it drying out if it didn't have its bone inside. The last thing I wanted was dried out roast pork. I then toasted fennel and coriander seeds and ground them with three garlic cloves, two tblsps sea salt and enough olive oil to make a paste. This was rubbed and massaged all over the pork, specifically into the scored fat. Then I sprinkled the whole thing with a mixture of smoked paprika and thyme and laid the joint on top of a halved onion, a split carrot and two celery stalks. I poured some water into the roasting tin and put it into the oven at 220° fan for 30 mins, to dry out and 'crackle' the crackling. After 30 mins of 220° fan heat, I turned the oven right down to 130° (fan) and let the pork roast slowly for another hour and a half. 30 mins from the end, I added two Bramley apples to the pan, halved and cored (the EASIEST apple sauce ever). I also let the joint rest, upside down, for about 15 minutes before carving it. I made a gravy using the pan juices, the mashed up trivet veg, white wine and cider vinegar. The fluffy baked apples were served alongside the pork, and I accompanied it with mashed potato and steamed spring greens. Very easy, and very delicious. [caption id="attachment_141" align="alignnone" width="640" caption="Spiced roast pork with cheats apple sauce and 'trivet' gravy"][/caption] And to drink? Well, if I'm honest, the whole point of cooking this meal was that I really fancied opening a nice bottle of wine, and what better way to enjoy a good wine than with a nice plate of roasted meat. I opted for a bottle of Prunotto Dolcetto d'Alba (available here), a gorgeous medium-weight Italian red with a good mix of sweetish ripe fruit (to balance the sweetness of the apples), cutting acidity (to handle the juicy fattiness of the pork) and enough spicy, licquorice-y flavours to stand up to the smoked paprika, fennel and coriander flavours. Even if I do say so myself, it was a cracking match, although I was let down a bit by the meat, which, as I suspected, suffered from being a rolled and didn't fall apart like a proper roasted shoulder should.