Twice Cooked Pork

Place the pork in a large saucepan, add the vegetables, bay, herbs, peppercorns, garlic and salt. Cover with cold water and bring to the boil. Reduce to a murmur of a simmer and cook for 20 minutes per 400g, so approximately 1.5 hours.

Preheat the oven at 220C/425f/Gas 7.

Drain the meat and cool slightly. Dry the skin thoroughly with kitchen paper. Mix all the roasting ingredients together and rub all over the meat – NOT THE SKIN.

Roast the meat for about 20-25 minutes until the skin is crisp. Rest for 15 minutes before slicing.

 

Serves 6

Ingredients

  • 2kg Pork shoulder (Loin or leg can also be used)

Braising

  • 1 large onion, chopped
  • 2 medium carrots, chopped
  • 2 sticks celery, chopped
  • 2 bay leaves
  • Bunch of herbs- parsley, rosemary, thyme
  • 3 black peppercorns, chopped
  • 2 fat cloves garlic, chopped
  • 1 rounded teaspoon sea salt

Roasting

  • 1 teaspoon sea salt
  • ½ teaspoon ground black pepper
  • 1 teaspoon garlic granules
  • 1 teaspoon chilli flakes
  • 2 teaspoons coriander seed- crushed
  • 2 teaspoons smoked paprika
  • 3 sprigs thyme-finely chopped
  • 2 sprigs rosemary-finely chopped