24 Hour Aromatic Shoulder Of Pork (nigella)
Over a year ago
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Ingredients
- 1 shoulder of pork
- 6 garlic cloves
- 1cm ginger
- 2 fresh red chillies
- 3tbsp olive oil
- 4tbsp sherry or rice vinegar
Accompaniment
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Method
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1
Sit the pork skinside up on a rack over a roasting tin.
In a pestle and mortar, make a paste:-
Grate the ginger and garlic, stir in the finely chopped chillies, add a tbsp of oil and two of vinegar and pound this all together to make a paste.
Using your fingers, rub this paste over the scored skin of the pork and put this in the oven on 200oc for 30 mins.
In the pestle and mortar, pour the two remaining tbsp each of oil and vinegar.
When the pork's had its half hour, remove it from the oven, switching it to 120oc. Now turn the pork over and pour the oil and vinegar over the underside and put the pork back into the low oven for 23hours.
After 23hours, 30 mins before u actually want to eat, turn the oven back up to the highest heat, remove the pork and turn in back over, crackling side up. Put back in the oven for the last 30 mins to get hot and crisp.
Remove, slice off the crackling and carve the tender meat.
Ideally serve this with a creamy potato gratin.
This is one of my favourite Nigella recipes. The tender meat just falls away and tastes fabulous!! (This also makes your home smell delicious)!!!