The Accidental Smallholder Forum
Food & crafts => Recipes => Topic started by: Bionic on February 16, 2013, 08:42:16 am
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I want a change from the usual roast. Anyone got a good recipe?
thanks
Sally
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There's a good one in the river cottage meat book, spicy and slow cooked
It's the second one down in this article.http://www.guardian.co.uk/lifeandstyle/2010/sep/04/organic-pork-recipes-fearnley-whittingstall (http://www.guardian.co.uk/lifeandstyle/2010/sep/04/organic-pork-recipes-fearnley-whittingstall)
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I love pork shoulder Sally, so tasty. I used to get one from the butchers, bone it myself, then stuff it and roast it. Mum used to buy them salted, but you dont see them ready done now.
Bon appetit you lucky thing!
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Mary, mine has the bone in it. I'm not sure how to bone it but it can't be that difficult.
What did you stuff yours with?
The recipe that lachlan has posted sounds good too.
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Stuff with sage and leek and/or apple stuffing :yum:, or do a fruity stuffing. I did a belly the latter way and it was scrumptious. Details here (http://www.accidentalsmallholder.net/forum/index.php?action=post;topic=31292.0;last_msg=314661)
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Stuff with sage and leek and/or apple stuffing :yum: , or do a fruity stuffing. I did a belly the latter way and it was scrumptious. Details here (http://www.accidentalsmallholder.net/forum/index.php?action=post;topic=31292.0;last_msg=314661)
Ooh yes I agree.Scrumptious! Make sure you score it well for a good crackling..oooh my mouth is watering big time!!!
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Well as OH doesn't like crackling (mad I know) I decided to do something completely different. Removed the rind and most of the fat and then its been marinating all night in jerk seasoning, brown sugar and rum.
I am going to cook it very slowly. Will report back later
Sally
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Sally - let us know how the pork shoulder turned out. Rum - I would never of thought of that heh? Makes a change from our usual garlic and fresh sage rub.
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pulled pork, cooking it very slowly and then shred it with a fork, yum, think there are recipes for it on the good food website.
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Have you had your dinner yet Sally, what was it like? It sounded very interesting and bloomin tasty!
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Just finished it. It was bloomin tasty.
A sort of pulled pork with a twist. Will have it again tomorrow but not sure whether to reheat the meat for that or have it cold.
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We've just eaten the slow cooked pork recipe from the guardian and Hugh f-wipe mentioned above. It was very nice but I was expecting a thicker/gooer basting so a little disappointed. Probably won't do it again. Teenage son an OH said they prefer my Chinese red cooked pork which I haven't done for ages. So mental note to self for next time. :yum:
Hope everyone enjoys their various pork suppers tonight.
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can you share the Chinese red pork please.
we did a Vietnamese pork dish - WOW.
So would you do the pork shoulder with Jerk and rum again. If yes can you share please?
Martin
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Chinese red cooked pork. Recipe came from a free cookbook given away by bp petrol for spending £6 on fuel if I remember correctly :thinking:
4lb boned and rolled pork skin on
450ml [size=78%]chicken stock or water[/size]
200ml soy sauce
4garlic cloves skinned and sliced
5cm piece of fresh ginger peeled and sliced (I use cheats bottled fresh ginger)
2tsp Chinese five-spice powder
4 tbsp sugar
150ml dry sherry (I usually use medium or whatever to hand)
Scald pork with hot water, drain and patients dry.
Pour stock into a large flameproof casserole, add soy sauce,garlic,ginger, fivespice and sugar. Bring to the boil, lower heat and simmer for 5 minstrel.
Add pork, skin side down baste well cover and cook for 1 and a half hours 180`
Remove lid turn skin side up, baste cook uncovered for 30 minstrel or until pork is very tender.
Transfer casserole to top of cooker, add sherry bring to the boil.
Boil rapidly for 15mins continually basting the meat until glazed. Take care not to burn the bottom of the meat.
Serve hot or cold with remaining sauce :thumbsup:
Enjoy
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Salt it and air dry it, I tried this, it rotted, I will get the hang of air drying meat
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Alistair,
I have a leg of air dried ham hanging at the moment. Its been there since the end of Sept. I am supposed to give it another couple of months before I try it but the suspense is killing me :roflanim:
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Go on - give it a try.
We started on our chorizo last week but have 6 saucisson ( rosette) hanging up that should be ready in the next couple of weeks. They look great but were still a little soft to the touch last week. Last year we weighed them frequently and started on them when they had lost 30% in weight but a lot of the detail has gone out of our "smallholding" in recent times. We now do things when they seem to be right.
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Bionic, you could try it already now - just slice a bit off the end and then cover it up again and hang it back. When you try it again in 2 months time, you'll find the flavour will be (slightly) different, the older it is the stronger it is. But 5 months is quite allright to start nibbling away on it :yum:
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Eve, MAK, I might just give it a go soon :excited:
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Just love roast pork and will have a go at the Chinese red cooked recipe. A few weeks ago we had a family get together. I minced some of our pork to make home made sausage rolls which went down a treat with everyone. Just added herbs,salt and pepper.Now the family want me to make more for Easter.