I GOTTA SAY IT WAS A GOOD DAY
She saved her nickels — it sure adds up
Now she’s got ‘em in a paper cup
It was HS who suggested that some Roast Pork for Sunday lunch might be nice. I dutifully made my way down to Borough Market on Saturday before the hordes had arrived to see what looked good.
Our Pork joint of choice is Loin but today day they all looked a bit lean. Then I spotted a Rolled Shoulder. It looked to have plenty of fat and enough skin to make some good crackling.
The night before I cooked it I dried the skin and rubbed in plenty of salt. I chopped up some sage, lemon zest and a little garlic and stuffed this into the joint at various points. In the morning I dried the skin off again – the salt having drawn out some moisture – and rubbed some oil in and more table salt. I finished off with some coarser sea salt. After coming to room temperature the joint went into a hot oven for about thirty minutes then I turned the over down to medium and basically left it alone for about four hours. In the meantime we drank a rather fine chilled Manzanilla with Almonds and Anchovy Olives.
After the joint was cooked I let it rest for a bit while I made a little gravy with some decent Cider. There was an Apple Sauce and some veggies on the side and a bottle of St Aubin to help it all down.
I haven’t had a Shoulder of Pork for a long, long time and it was a revelation. The meat was very dark, quite unlike the usual pale colour of Roast Pork. It came more in chunks than slices which is fine by me. The flavour, somewhat predictably, was fantastic. The fat had had kept the meat moist but had rendered off so that the taste was quite clean. We had no trouble in finishing off all but a small bowlful of the two and half kilo behemoth. HS declared the crackling some of the best he had eaten which if you know him is high praise indeed. Some sort of success then.