以后有机会再另外写.这个用室内烤箱比较容易操作:
OVERNIGHT SLOW-ROASTED PORK by Jamie Olive
Serves 12
2 tablespoons fennel seeds
1 tablespoon sea or rock salt
2 fennel bulbs, trimmed and roughly chopped
4 medium carrots, peeled and roughly chopped
3 onions peeled and roughly chopped
1 bulb of garlic, cloves unpeeled and roughly smashed
Bunch of fresh thyme
1 11–13 lb piece of pork shoulder on the bone, preferably free-range or organic, skin scored
Olive oil
750ml bottle of white wine
1 pint chicken or vegetable stock
Jamie says: "Pork that's cooked this way gives you the most meltingly tender meat. This is the last job we do in the evening at the restaurant before we go home, so that when we get to work the next day we have the best roast pork to serve for lunch—you can do the same at home, as it's incredibly easy. This recipe only works with a whole shoulder, so it's an ideal dish to serve on Christmas Day when you have a lot of people around (as long as you remember to put it in the oven on Christmas Eve!). Ask your butcher to prepare you a shoulder roast from the whole shoulder as you would a shoulder of lamb."
1. Preheat your oven to maximum.
2. Smash the fennel seeds with the salt in a pestle and mortar until fine.
3. Put the roughly chopped vegetables, garlic, and thyme sprigs into a large roasting pan.
4. Pat the pork shoulder with olive oil and sit it on top of the vegetables. Now massage all the smashed fennel seeds into the skin of the pork, making sure you push them right into all the scores to maximize the flavor.
5. Put the pork in your preheated oven for 20 to 30 minutes or until it's beginning to color, then turn your oven down to 250°F and cook the pork for 9 to 12 hours, until the meat is soft and sticky and you can pull it apart easily with a fork.
6. Tip all the wine into the roasting tray and let it cook for another hour to give you a perfect sauce.
7. Once the pork is out of the oven, let it rest for half an hour before removing it to a large board. I like to brush off any excess salt from the meat, then I mash up the veg in the pan using a potato masher. Add the stock to the roasting pan, put it on the heat and boil until you have a lovely intensely flavored gravy (you can thicken it with a little sieved flour if you like but I prefer mine light). The pork is great served with some good cranberry beans, braised greens, your roast veg mash and tasty sauce.
OVERNIGHT SLOW-ROASTED PORK by Jamie Olive
Serves 12
2 tablespoons fennel seeds
1 tablespoon sea or rock salt
2 fennel bulbs, trimmed and roughly chopped
4 medium carrots, peeled and roughly chopped
3 onions peeled and roughly chopped
1 bulb of garlic, cloves unpeeled and roughly smashed
Bunch of fresh thyme
1 11–13 lb piece of pork shoulder on the bone, preferably free-range or organic, skin scored
Olive oil
750ml bottle of white wine
1 pint chicken or vegetable stock
Jamie says: "Pork that's cooked this way gives you the most meltingly tender meat. This is the last job we do in the evening at the restaurant before we go home, so that when we get to work the next day we have the best roast pork to serve for lunch—you can do the same at home, as it's incredibly easy. This recipe only works with a whole shoulder, so it's an ideal dish to serve on Christmas Day when you have a lot of people around (as long as you remember to put it in the oven on Christmas Eve!). Ask your butcher to prepare you a shoulder roast from the whole shoulder as you would a shoulder of lamb."
1. Preheat your oven to maximum.
2. Smash the fennel seeds with the salt in a pestle and mortar until fine.
3. Put the roughly chopped vegetables, garlic, and thyme sprigs into a large roasting pan.
4. Pat the pork shoulder with olive oil and sit it on top of the vegetables. Now massage all the smashed fennel seeds into the skin of the pork, making sure you push them right into all the scores to maximize the flavor.
5. Put the pork in your preheated oven for 20 to 30 minutes or until it's beginning to color, then turn your oven down to 250°F and cook the pork for 9 to 12 hours, until the meat is soft and sticky and you can pull it apart easily with a fork.
6. Tip all the wine into the roasting tray and let it cook for another hour to give you a perfect sauce.
7. Once the pork is out of the oven, let it rest for half an hour before removing it to a large board. I like to brush off any excess salt from the meat, then I mash up the veg in the pan using a potato masher. Add the stock to the roasting pan, put it on the heat and boil until you have a lovely intensely flavored gravy (you can thicken it with a little sieved flour if you like but I prefer mine light). The pork is great served with some good cranberry beans, braised greens, your roast veg mash and tasty sauce.
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