Slow roast pork shoulder with caramelised garlic and ginger from At My Table: A Celebration of Home Cooking (page 178) by Nigella Lawson

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Accompaniments: Cumberland gravy

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Notes about this recipe

  • Ro_ on December 14, 2020

    No pork shoulder available, but I used a bone-in "palette de porc" and just went with it. Kind of cut around the bone as best I could to create a flap to put the marinade in. The smells coming off this as it cooked in the oven were absolutely divine. I think for me just the last blast at a high heat (to crisp up the skin) took it slightly too far as it started to get a bit blackened and dried out quite a bit. This could have been because of the cut I used, and the fact that it was a smaller piece of meat than the recipe indicated. I'd maybe make this again, but without trying to make crackling at the end.

  • Astrid5555 on March 17, 2019

    Luckily I wanted to serve this dish for dinner, because, as always, I forgot to read through the recipe beforehand, which asks you to roast the garlic for the caramelised garlic part before the actual roast goes into the oven for 6 hours. Nevertheless, not much hands on time is needed, which makes this a nice no-stress weekend supper. We liked the subtle Asian undertones from the ginger and soy sauce. Can’t wait for tomorrow’s tacos with today’s leftovers. Highly recommended!

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