- 2 tablespoons coriander seeds
- 1 4 1/2 pound boneless Pork Shoulder Roast (also called a "Boston butt")
- 3 - 4 cups freshly pressed apple juice or good-quality apple cider
- 2 sticks cinnamon
- 6 green cardamom pods
- 1 Red Onion, cut into wedges
- 1 yellow onion, cut into wedges
- 2 cups dried tart red cherries or dried cranberries
- 1/4 cup loosely packed thyme leaves
- 1/2 cup fresh parsley, chopped
MethodIn skillet toast coriander seeds over medium-high heat about 1-1/2 minutes or until fragrant, shaking pan often. Transfer to a dish to cool. Place seeds in coffee or spice grinder. Grind until seeds resemble coarse meal.
- 2 tbsp olive oil
- 1kg/2lb 4oz pork shoulder, diced
- 2 onions, sliced
- 2 celery sticks, roughly chopped
- 3 parsnips, cut into chunks
- 2 bay leaves
- 1 tbsp plain flour
- 330ml bottle cider
- 850ml chicken stock
- handful parsley, chopped
- mashed potato and greens, to serve (optional)
- Heat oven to 180C/160C fan/gas 4. Heat the oil in a large lidded flameproof casserole and brown the meat in batches, then set aside. Fry the onions, celery and parsnips with the bay leaves for 10 mins until golden brown. Sprinkle in the flour and give a good stir, then add the pork and any juices back to the dish.
- Add the cider and stock so that the meat and vegetables are covered. Season and bring to a simmer, then cover and put in the oven for 2 hrs. Serve sprinkled with parsley, with mashed potato and greens, if you like.
- 2½ kg/5lb 8oz piece boned and rolled pork shoulder - free-range or rare breed is best
- 1 celery stick, cut into chunks
- 1 onion, thickly sliced
- 1 carrot, thickly sliced
- 150ml white wine or medium-dry cider
- 500ml strong-flavoured chicken or pork stock
- 1 tbsp plain flour
- 1 tbsp butter
- 25g butter
- 2 leeks, cleaned well and shredded
- 85g chopped dried apricot, soaked for 2 hrs in boiling water to cover, then drained
- 1 tsp chopped thyme leaf
- 140g fresh coarse breadcrumb
- A few hours before you want to cook the pork, remove it from the fridge and dry the skin thoroughly. Leave unwrapped in a cool place to slowly come to room temperature while you make the stuffing.
- Put a large saucepan over a medium heat and add the butter. When it begins to sizzle, add the leeks and cook until they are soft and most of their liquid has evaporated. Stir in the apricots and thyme, season well and transfer to a bowl to cool. When the mixture is cold, stir in the breadcrumbs. Taste and season again if required.
- When you are ready to cook the pork, heat oven to 220C/200C fan/gas 7. Spoon the stuffing into the pocket your butcher has left for you. Wipe any stuffing from the skin, put the pork in a roasting tin and season the skin well with salt. Put the celery, onion and carrot in the tin around the pork, place in the oven and cook for 30 mins.
- Reduce heat to 140C/120C fan/ gas 1 and cook the pork for a further 2 hrs 30 mins. Transfer the pork to a warm serving dish to rest while you finish the gravy.
- Tip out any fat from the roasting tin and reserve for another dish. Put the roasting tin on a medium heat, add the white wine or cider and, using a wooden spatula, scrape the caramelised juices from the bottom of the pan and allow them to dissolve. Let the juices reduce by half.
- Add the stock and simmer for 5 mins. Add the flour and butter, mashed together, and whisk them into the gravy. Taste for seasoning, then strain into a warmed jug. If your pork skin has not crackled, put under a hot grill for a few mins, turning every 30 secs or so, until bubbled and crackling.
- 1 egg, slightly beaten
- 1/3 cup finely chopped water chestnuts
- 1/4 cup fine dry bread crumbs
- 2teaspoons grated fresh ginger
- 1 clovegarlic, minced
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1pound lean ground pork loin
- 1 largered, yellow, or green sweet pepper, cut into 1-inch pieces
- 1 recipeFruit Glaze
- 2/3 cuplow-sugar fruit preserves (such as apricot, red raspberry or strawberry)
- 1/4 cuppineapple juice
- 1tablespoonlemon juice
- 1/4 teaspoonground cardamom
- In a large bowl combine egg, water chestnuts, bread crumbs, ginger, garlic, salt, and pepper. Add ground pork; mix well. Shape pork mixture into 30 meatballs.
- On six long metal skewers, alternately thread meatballs and sweet pepper pieces, leaving1/4 inch between pieces.
- For a charcoal grill, arrange medium-hot coals around a drip pan. Test for medium heat above pan. Place skewers on well greased grill rack over pan. Cover; grill for 10 to 12 minutes or until meatballs are no longer pink and juices run clear. Brush with some of the Fruit Glaze. Immediately remove skewers from grill. (For a gas grill, preheat grill. Reduce heat to medium. Adjust for indirect cooking. Grill as above.)
- Serve skewers with remaining glaze.
- Place desired flavor fruit preserves in a small saucepan; snip any large pieces. Stir in pineapple juice, lemon juice, and teaspoon cardamom. Bring to boiling; reduce heat. Simmer, uncovered, for 15 minutes. Cool about 10 minutes (glaze will thicken as it cools). Makes about 3/4 cup.