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Roasted Shoulder of Pork
Rare Recipe from Llanerch Vineyard Hotel in the Vale of Glamorgan
Llanerch Vineyard is unusual in having a vineyard and a cookery school. Food is served in the Llanerch Bistro where the chef combines British and worldwide classics with delicious Welsh produce. Much of the produce used is sourced locally with Welsh regional cheeses and locally caught fish.
Roasted Shoulder of Pork
INGREDIENTS
- 1 shoulder of pork
- Sea salt and black pepper
- Small bunch of sage
- 2 sprigs of rosemary
- 4 cloves garlic
- Small bunch parsley
- Olive oil
- String for tying
METHOD
- Open out the shoulder of pork with the muscle facing up, skin side on the board. Cut several deep slits into the muscle.
- Rub well with salt and pepper, then place the leaves from the sage and rosemary in the slits.
- Push the garlic slices into the slits and cover with the parsley.
- Drizzle with olive oil and roll up.
- Secure with string from end to end, then around the joint with 2.5cm/1inch between.
- Cook from room temperature - place in a roasting tin (you can roast the joint on a bed of shallots). Rub the skin with olive oil, rub with salt and sprinkle with pepper.
- Place in a preheated oven 20 minutes at gas 7 / 220°C, then reduce the temperature and cook 30 minutes per 450g at gas 3 / 120°C.
- Rest for 20 minutes before carving.
- Serve with small oven roasted potatoes – use olive oil, season and chopped sage or rosemary.