Slow-roasted Shoulder Of Pork With Sherry-roasted Parsnips, Mash And Gravy
Tender slow-roasted shoulder of pork accompanied by sherry-roasted parsnips and creamy mash is a delightful culinary experience that will fill your home with irresistible aromas. Enjoy juicy pork, caramelized parsnips, and velvety mash brought together in a symphony of flavors that will leave your taste buds dancing with joy. A perfect dish for gathering loved ones around the table and creating unforgettable moments together.
— Constant Cookbook
Ingredients
- 1 shoulder of pork, skin scored
- 1 large onion
- 2 carrots
- 2 sticks celery
- ¼ bunch fresh thyme
- 500ml/18fl oz chicken stock
- 450g/1lb parsnips
- 50g/1¾oz butter
- 4 tbsp sherry
- 3 tbsp clear honey
- 1 tbsp chopped parsley
- 1 tbsp chopped sage
- salt
- 1kg/2lb 4oz Maris Piper potatoes
- 100ml/3½fl oz double cream
- 100ml/3½ oz unsalted butter
Instructions
- For the slow-roasted shoulder of pork, preheat the oven to 150C/300F/Gas 2.
- Place the onion, carrots, celery and thyme in a large deep roasting tin. Pour 600ml/20fl oz water in the bottom and place the shoulder on top. Cover with foil and place in the oven for three hours.
- Remove the foil and increase the temperature of the oven to 200C/400F/Gas 6. Cook for a further 1½ hours.
- For the sherry-roasted parsnips, heat a deep-fat fryer to 180C/350F.
- Heat a large saucepan of boiling water and place the parsnip chunks in the water for 2-3 minutes. Drain the parsnips and heat a frying pan. Add the butter and, once melted, add the parsnips. Cook until golden-brown all over, then add the sherry and honey cook for a further couple of minutes. Finish with the parsley and sage.
- Deep fry the remaining parsnip slices until golden-brown and crisp. Drain on kitchen paper and season with salt.
- For the mash, put the potatoes in a pan, cover with water and bring to the boil. Cook for 15-20 minutes, or until the potatoes are tender.
- Drain the potatoes and place back in the pan. Mash the potatoes with the cream and butter. Set aside, keeping warm.
- Remove the pork from the oven, cover and set aside to rest in a warm place for about 15 minutes.
- Place the roasting tin on the hob and heat. Add the stock and cook until the volume of liquid has reduced by half. Strain and discard the vegetables.
- Slice or pull apart the pork and serve the mash, parsnips and pork with the gravy poured over. Top with the parsnip crisps.
Prep Time
PT30M
Yield
Serves 6-8
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