Round little balls of potato fried in butter make a cute side dish to pulled pork in this great Sunday roast recipe.
Ingredients
- For the roasted shoulder of pork
-
- 3.5kg/7lb 11oz
pork shoulder - 3 tbsp
salt - 1
lemon, juice only - 2 tsp
thyme leaves - freshly ground black
pepper - 3
onions, chopped - 50g/2oz
butter
- 3.5kg/7lb 11oz
- For the glazed carrots
-
- 4 large
carrots, top and tailed and peeled but left whole - 50g/2oz
butter - 2 tbsp
caster sugar - 1 bunch
asparagus - knob of
butter
- 4 large
- For the Parisienne potatoes
-
- 3 large white
potatoes, peeled - 50g/2oz
butter
- 3 large white
- For the Oxford sauce
-
- 50g/2oz
butter - 3
shallots, finely chopped - 1
orange, finely sliced zest and juice - 1
lemon, finely sliced zest and juice - ½ tsp dark
brown sugar - 225g/8oz
redcurrant jelly - 100ml/3½fl oz
port - 1 tsp
English mustard
- 50g/2oz
Preparation method
-
For the roast pork, preheat the oven to 150C/300F/Gas 2.
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Score the skin of the pork with a sharp knife in a diamond pattern.
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Rub the salt over the pork skin and squeeze the lemon juice and thyme leaves over too. Season with pepper.
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Place the onions, and butter in the base of a deep-sided roasting tray with 600ml/1 pint 1fl oz water. Cover with foil and roast in the oven for three hours.
-
Remove the foil, increase the oven temperature to 200C/400F/Gas 6 and cook for another 1½ hours, or until very tender and the skin is very crisp.
-
For the glazed carrots, heat a large pan and add 200ml/7fl oz water, half of the butter and all of the sugar. Once the butter and sugar have melted, add the carrots and cook for 10-15 minutes, or until the carrots are just tender. Remove from the heat.
-
Heat a separate large frying pan and add the rest of the butter. Cut the carrots in half and pan fry until the carrot has caramelised.
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Heat a large saucepan of boiling water and add the asparagus. Cook for a minute then drain and plunge into ice-cold water. Heat the butter in a frying pan and pan fry the asparagus until golden-brown.
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For the Parisienne potatoes, using a Parisienne scoop, scoop small balls out of the potatoes.
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Heat a frying pan until hot, add the butter and potatoes and fry for 4-5 minutes, or until just golden-brown and tender.
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For the Oxford sauce, heat a large pan and add the butter. Once melted add the shallots and cook until soft.
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Place the orange and lemon zest and juice in a medium saucepan and add the sugar and 100ml/3½fl oz of water.
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Cook for a couple of minutes and strain.
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Add the zest to the shallots. Stir in the remaining ingredients and cook for 4-5 minutes, or until the sauce is thick.
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To serve, using a spoon and fork, tear the meat from the pork shoulder and pile onto a plate. Serve the potatoes and carrots next to the meat and the sauce poured over.