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| Posted by: Cecilia |
Sunday, October 04, 2009 11:52 AM |
Actually, I originally came up with this recipe for some wild boar shoulder I bought from Sillfield Farm at the Westmoreland Show a few weeks ago, but it works just as well for pork – as long as it has plenty of flavour! Which of course happens when the pigs are allowed to grow at their natural rate and eat proper food. As is the case with the Free Range Rarebreed Saddleback pigs from Bridgefield Farm and whose pork is sold at Plumgarth's Farm Shop.
I bought an 1.5 kilo boned, rolled shoulder of this delicious pork. I made a rub of olive oil, garlic, dried sage, (plenty of) crushed juniper berries and lemon zest, which I used to cover the entire piece of meat, before I placed it in a Creuset pot. I had also bought (actually, they gave to me for free when I asked) some extra Saddleback fat, since in my opinion, the shoulder had been stripped too bare of fat to generate enough flavour in the oven (the wild boar I used previously had a bout an inch of fat on it, and we happily ate both meat and fat - gorgeous!). The extra fat went into the pot along with leeks, onions, celery, salt, pepper and some water. You don't need stock cubes or anything like that, the meat & veg produce a delicious stock all by themselves. Three hours in the oven, served with potatoes and carrot & shallots cooked in butter and water. Also – make a light gravy from the stock, simply thickened using some arrowroot or corn starch. This meal is delicious and super easy!
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