Phil Vickery's succulent pork recipe
Cuts like shoulder have been less popular in recent years. But they’re bursting with flavour and excellent value for a Sunday roast when you’re cooking for all the family.
Ingredients
- 1.2 kg Shoulder of pork, fat on, skinned and cut into 6cm chunks
- 3 pinches Pepper
- 80 g Sugar
- 2 Onions, peeled, then chopped roughly
- 3 tbsp Worcestershire sauce
- 3 tbsp Soy sauce
- 4 tbsp Lemon juice
- 2 Chicken stock cubes
- 12 Ripe plums, halved
- 200 g Black pudding, cut into slices
- 1 pinch Salt
- 225 g Frozen peas, cooked
- 1 tsp Arrowroot or cornflour (optional, use to thicken sauce if required)
- 2.6 lbs Shoulder of pork, fat on, skinned and cut into 6cm chunks
- 3 pinches Pepper
- 2.8 oz Sugar
- 2 Onions, peeled, then chopped roughly
- 3 tbsp Worcestershire sauce
- 3 tbsp Soy sauce
- 4 tbsp Lemon juice
- 2 Chicken stock cubes
- 12 Ripe plums, halved
- 7.1 oz Black pudding, cut into slices
- 1 pinch Salt
- 7.9 oz Frozen peas, cooked
- 1 tsp Arrowroot or cornflour (optional, use to thicken sauce if required)
- 2.6 lbs Shoulder of pork, fat on, skinned and cut into 6cm chunks
- 3 pinches Pepper
- 2.8 oz Sugar
- 2 Onions, peeled, then chopped roughly
- 3 tbsp Worcestershire sauce
- 3 tbsp Soy sauce
- 4 tbsp Lemon juice
- 2 Chicken stock cubes
- 12 Ripe plums, halved
- 7.1 oz Black pudding, cut into slices
- 1 pinch Salt
- 7.9 oz Frozen peas, cooked
- 1 tsp Arrowroot or cornflour (optional, use to thicken sauce if required)
Details
- Cuisine: British
- Recipe Type: Main
- Difficulty: Easy
- Preparation Time: 15 mins
- Cooking Time: 120 mins
- Serves: 4
Step-by-step
- Pre-heat the oven to 180°C, 350°F or Gas 4.
- Heat the sugar in a large saucepan, that has a tight-fitting lid. Stir until you have a thick caramel.
- Dry the pork chunks on kitchen towel, the drier the better. Pepper the pork well, and then add to the caramel. Mix well and cook for 2-3 minutes.
- Add the onions, sauces, lemon juice, stock cubes and mix well. Bring to the boil, then add the plums, black pudding, a little salt and again, mix well.
- Bring back to the boil, then cover well, and place in the pre-heated oven. Cook for 2 hours and check to see if the meat is very tender and cooked through. If cooked, stir in the peas and warm through.
- Serve with boiled new potatoes, crushed slightly.
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More recipes by Phil Vickery
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