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

Details

  • Cuisine: British
  • Recipe Type: Main
  • Difficulty: Easy
  • Preparation Time: 15 mins
  • Cooking Time: 120 mins
  • Serves: 4

Step-by-step

  1. Pre-heat the oven to 180°C, 350°F or Gas 4.
  2. Heat the sugar in a large saucepan, that has a tight-fitting lid. Stir until you have a thick caramel.
  3. 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.
  4. 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.
  5. 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.
  6. Serve with boiled new potatoes, crushed slightly.

Also worth your attention:

More recipes by Phil Vickery

lovepork.co.uk

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