Rolled Pork Shoulder with Quince
A succulent pork recipe using quince instead of apples,
Author: Babette
Recipe type: Main
Cuisine: British
Ingredients
- 2 pound pork shoulder boned and rolled with skin scored for the crackling
For the rub
- 2 teaspoons sweet paprika
- 1 teaspoon ground coriander
- 1 teaspoon sea salt
- 1 teaspoon ground black pepper
- ½ teaspoon ground ginger
- Pinch of ground cinnamon
- Fresh rosemary leaves from 2 sprigs of rosemary or ½ teaspoon dried
For the Vegetable Ragu
- 1 large carrot chopped
- 1 large red onion chopped
- 3 small parsnips chopped
- 3 large quinces peeled and cored with each cut into 8 wedges (see tips)
- 5 large garlic cloves peeled and chopped
- 3 tablespoons of pomegranate molasses
- 1 teaspoon of honey, rowan jelly or red current jelly
- 1 cup of water (you may need to top up during cooking) (you can use white wine, cider, or chicken stock)
- Fresh rosemary (2 sprigs)
- 1 bay leaf
- 1 tablespoon of olive oil
- Juice of half of a lemon
Equipment
- A deep roasting pan large enough to take the pork, but small enough that the vegetables form a thick layer on the bottom or they will burn,
Instructions
- Preheat oven to 220ºc (200ºc fan) / 425ºf / Gas Mark 7
- Mix the ingredients together for the spice rub.
- Spread mixture all over the shoulder including the skin. Set aside.
- Add the chopped vegetables (excluding quince) to the roasting pan.
- Add the liquid, herbs, honey/jelly and stir.
- Put the quinces on top ensuring the bottoms are in the liquid.
- Place the pork on top.
- To get a good crackling, rub the skin with some sea salt and place on top of the veg in the roasting pan.
- Place in the hot oven for 30 minutes. This initial high heat and salt on the skin will give you nice crisp crackling.
- After 30 minutes, turn the oven down to 190ºc (185ºc fan assisted) / 375ºf / Gas Mark 5.
- Check the liquid in the pot and top up if it has evaporated.
- Cook the roast for 35 minutes per pound
Notes
There are a few ways to tell if the meat is cooked:
• Insert a skewer in the thickest part and the juices that run out should be absolutely clear without any trace of pinkness.
• Use an instant read meat thermometer. Take the temperature at the thickest part of the roast. When temperature is 62ºC the meat is cooked.
When the pork is cooked, remove from the pot and allow to rest. The vegetables and quince should be nice and tender and the liquid reduced to a nice gravy. Stir in the juice of the half lemon.
To serve
Slice the pork and serve with the vegetables and quinces. Steamed broccoli or cabbage would be a good side dish.
Tips: Quinces are very hard when raw and can be tricky to cut and core. I freeze the quinces which makes it easier to peel, cut and core. The freezing does not change the taste and will have the same texture after braised.
• Insert a skewer in the thickest part and the juices that run out should be absolutely clear without any trace of pinkness.
• Use an instant read meat thermometer. Take the temperature at the thickest part of the roast. When temperature is 62ºC the meat is cooked.
When the pork is cooked, remove from the pot and allow to rest. The vegetables and quince should be nice and tender and the liquid reduced to a nice gravy. Stir in the juice of the half lemon.
To serve
Slice the pork and serve with the vegetables and quinces. Steamed broccoli or cabbage would be a good side dish.
Tips: Quinces are very hard when raw and can be tricky to cut and core. I freeze the quinces which makes it easier to peel, cut and core. The freezing does not change the taste and will have the same texture after braised.
Recipe by Corpulent Capers at https://www.corpulentcapers.com/new-website-porc-wales-will-promote-welsh-pork/