Pork boulangère
Meat mains
Pork boulangère
This is the perfect simple late Sunday lunch. You can put it in the oven, go out and do whatever business you have to do on a Sunday and come back and eat. It's almost as though someone has cooked it for you.
Ingredients
- 3 onions, thinly sliced
- 6 large waxy potatoes, peeled and thinly sliced
- small bunch thyme, leaves picked
- small bunch sage, leaves chopped
- 800g/1.3kg pork shoulder
- 1 garlic bulb, separated into cloves, peeled and halved lengthways
- 600ml chicken stock
Method
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Step 1
Preheat oven to 130°C/Gas Mark ¾. Combine the onions, potatoes, thyme leaves and sage in a large bowl and season with salt and pepper. Layer the onions and potatoes in a roasting tray and lay the shoulder of pork on top, skin-side up. Pierce the pork through the rind and push a clove of garlic into each hole. Pour the chicken pork shoulder roast stock into the tray and place in the oven.
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Step 2
Roast the pork for 3-4 hours for the 800g joint and 4–5 hours for the 1.3kg joint, until tender and the potatoes are cooked through. Remove the tray from the oven, peel/cut off the crackling, cover with foil and leave the pork to rest for 20 minutes before carving. Grill the crackling under a medium heat until it blisters before serving.
