Roast Shoulder of Pork with Crispy Crackling and Roast Potatoes
- Cooking Time240 mins
For the Potatoes
1. Preheat the oven to 160°C.
2. Cut the rind off the pork and score with a sharp knife and set aside.
3. Rub a little sea salt and freshly ground black pepper over the rolled pork and sprinkle with the dried thyme.
4. Heat the oil in a large flameproof casserole dish over a medium heat and brown the pork all over. Scatter over the leek and pour over the cider and stock. Stir in the sage, garlic, sliced apples and then tuck the herbs down under the liquid.
5. Bring it up to the boil, then cover and place in the oven for 4 hours, turning half-way through.
6. Take the rind and place on a baking sheet. Rub some salt into the skin and lay it skin side up. Place it into the oven and cook it for 4 hours.
7. After the 4 hours, remove the pork from the liquid, cover it with foil and leave it to rest somewhere warm for 20-30 minutes. Then remove the string and discard it.
8. Increase the oven temperature to 240°C and crisp up the crackling, this will take about 10-15 minutes.
9. Bring the pork cooking liqueur to the boil and reduce it by a third and season to taste. All the apples will be pulped down and flavours intensified. Skim off any fat that rises to the surface.
10. Slice the pork (it should just fall apart) and serve it with the cracking, and the apple gravy.
For the Potatoes:
1. Preheat the oven to 200°C, put the potatoes into a saucepan, adding just enough water to over them and add a pinch of salt.
2. Bring them to the boil with the lid off and when at the boil, reduce it to a simmer and cook for 2 minutes.
3. Drain them in a colander and return them to the pan, pop the lid on and give them a good shake.
4. In the meantime, put the fat and oil into the baking tin and heat in the oven until smoking hot. Remove them from the oven and place each potato in the fat. They should sizzle as they go in, if they don’t, place the tin back into the oven to heat up some more.
5. Roll each potato in the fat and make sure they are in a single layer. Place into the oven and cook for 15 minutes.
6. Remove, turn the potatoes over and then place back into the oven for another 15 minutes. Take out one more time and turn again and then place back into the oven for 10-15 minutes or until they are golden brown and crispy.
7. Remove and serve with a sprinkling of sea salt.
Other recipes with chicken
Skirt steak with ancho-onion steak sauce
Chicken Fajita Traybake with Mexican Beanz
Butternut squash soup with chipotle cream
Mexican-Inspired Rice with Tiger Prawns and Chicken
Provencal roasted chicken with honey and thyme
Gorgonzola and porcini mushroom risotto
Thai-Style Chicken, Shiitake and Tenderstem Brocolli with Noodles and Coconut Broth
Diners, Drive-Ins, And Dives
Guy Fieri takes a cross-country road trip to visit some of America's classic "greasy spoon" restaurants that have been doing it right for decades.
Man V. Food
A culinary tour across America, checking out the best diners, looking for great food and tackling the nation's largest and most fiery eating challenges.
The Pioneer Woman
Award winning blogger and former city girl Ree Drummond shares her special brand of home cooking, from throw-together meals to elegant creations.
When restaurant owners suspect employees of not doing their jobs, or generally doing lousy work, they call in the Mystery Diners. What will they find?
Turning a failing restaurant around is a daunting task under the best of circumstances; attempting to do it in just two days and with a limited budget seems an impossible task. But chef Robert Irvine is ready to take on the challenge.
Teams of cake decorators, candy makers and pumpkin carvers create Halloween-themed displays in an elimination battle for a big cash prize.
Barefoot Contessa: Back To Basics
Self-taught cooking queen, Ina Garten, shares her delicious, simple and unique recipes. Her dishes are perfect for celebrations and family dinners.
Halloween Baking Championship
America’s top bakers battle it out to bake the spookiest, creepiest and most irresistible treats. The baker who impresses the most will take home $25,000.
Kids Baking Championship
A group of talented junior bakers compete in a series of very creative challenges to win the title of Kids Baking Champion and the $25,000 grand prize.
Chef and restauranteur, Ina Garten, shares delicious recipes inspired from cuisines all around the world, perfect for entertaining or eating at home.
Holiday Baking Championship
Eight bakers show off their family traditions and superb baking skills. They must prove their abilities in front of judges Nancy Fuller, Duff Goldman and Lorraine Pascale.
Jamie's Great Britain
Jamie Oliver explores the history of British food and how British cuisine has been influenced by centuries of invasion, exploration, and immigration. He samples modern and traditional dishes and cooks up delicious meals inspired by his trip.
Man V. Food: Hall Of Fame
Food enthusiast Casey Webb travels across the U.S. in search of the country’s ultimate eating challenges. From his most memorable BBQ dishes to his favourite desserts, Casey counts down some of his greatest feasts.
Bake Off: The Professionals
Teams of professional pastry chefs across Britain compete in a spectacular bake-off. They create exquisite desserts and showpieces in a bid to impress world-renowned judges and be crowned the winner.
Best Baker In America
Skilled bakers are challenged to use their style and technical abilities to make stunning, tasty treats. The baker that impresses the judges the most takes home a cash prize and the title of Best Baker in America.
Michel Roux’s French Country Cooking
Michel Roux Jr showcases the unique cuisine of Southern France. He sources incredible local ingre-dients, samples delicious dishes and shares his favourite recipes that are simple and easy to make.
Tom Kerridge's Proper Pub Food
Michelin-starred chef Tom Kerridge samples the best pub food the UK has to offer and demonstrates how to make hearty dishes inspired by British pub classics, from the comfort of your own home.
The Best Of Man V. Food
From visiting America's greatest pig-out spots to taking on the most legendary eating challenges, Adam Richman has sampled some incredible dishes. Relive some of his favourite mouth-watering moments.
Chef Nancy Fuller gathers the best the land has to offer and feeds her friends and family classic, farm fresh meals.
Help Is On The Way
Chef Robert Irvine attempts to save a failing golf course restaurant in Akron, Ohio. Can he turn this business around in just two days?
Ainsley prepares dishes for special occasions, including chorizo-crusted hake. And, food writer Alex Hollywood serves up pineapple and cinnamon tarte tatin.
16-Min Meals: Cowboy Favorites
Ree shares yummy 16-minute recipes for cowboys and cowgirls. She makes steak medallions and potatoes, and gnocchi with chorizo and corn.
Brownies Vs. Blondies
Duff Goldman and Valerie Bertinelli split the 10 remaining young bakers to settle the debate – which are better, brownies or blondies?
Bakin' With Bacon
12 young bakers are competing to impress the judges with their bacon cupcakes. They must use their assigned ingredient in a creative way for a chance to win.
Spots And Stripes Forever
The 11 remaining young bakers are challenged to make mini cheesecakes with colourful animal prints, from tiger to zebra – who will impress the judges?
Duff Goldman and Valerie Bertinelli challenge the kid bakers to create cakes with gravity-defying illusions on them. Whose extraordinary cake will rise to the top?
In the finale, Valerie Bertinelli and Duff Goldman want cakes that have rainbows on the inside and outside. Who will win the $25,000 and title?
Bite-Sized Birthday Party
The kid bakers are tasked with creating bite-sized birthday party desserts for an outdoor party. Who will impress the judges?
A brand-new group of incredible kid bakers introduce themselves and get creative with selfie-inspired eclairs in a variety of assigned flavours.
Valerie Bertinelli and Duff Goldman challenge the kid bakers to make meat, spinach and mushroom or veggie-Pesto lasagne to get to the final round.
The kid bakers are tasked with turning unexpected baked items like waffles, blondies and cupcakes into outrageous and impressive ice cream sandwiches.
You're In The Ballpark
The talented kid bakers are challenged to make over-the-top ballpark popcorn-inspired desserts. Whose creation will knock the competition out of the park?
Sea-List to A-List
The celebrity recruits dive into the world of seafood by solving a recipe riddle to make ceviche. And, the chefs show them how to butcher their own fish.
Cleaning Up In Mississippi
In Mississippi, a husband and wife are on the brink of divorce because of their failing restaurant. They call on chef Robert Irvine for help.
Desserts Doing Good
The final three young bakers create cakes to impress the judges. They must stick to a school club theme for a chance to be crowned winner and take home $25,000.
The sun is shining, and Ree is doing some California-style cooking. She makes wine-roasted chicken with pistachio pesto pasta and vibrant cauliflower tacos.
Friends In Need
Robert arrives at New Orleans to find a restaurant full of history but in need of his help. The livelihood of two families depends on its success.
After fishing in Le Grau-du-Roi, Michel shares his recipe for a flavourful mackerel dish. Later, he cooks a succulent roast chicken with herb butter.