X 4 – 6
X 4 – 6
Here’s what you’ll need
For the marinade
- 2 tsp black peppercorns
- 1 tsp coriander seeds
- 1 tsp cumin seeds
- 5 cloves
- 5 green cardamom pods
- 1 tsp fennel seeds
- 175ml cider vinegar
- 10 garlic cloves, crushed
- 125g fresh ginger
- 2 medium onions, roughly chopped
- 1 heaped tsp tomato puree
- 2 tbsp rapeseed oil
- 2 tsp Kashmiri chilli flakes
- 2 tsp powdered turmeric
- ½ tsp finely ground cassia
- 1 tsp sea salt
- 2 tsp golden caster sugar
For the pork
- 2 kg piece of pork shoulder, boned and scored
- 2 tbsp sunflower oil
- 750ml light chicken stock
- 1 red bird’s eye chilli, deseeded and finely diced (optional)
- 30g butter, cubed
- 1 handful of coriander leaves
- Chopped coconut flakes, toasted
- Fragrant basmati rice
For the marinade
- Finely grind the marinade spices in a spice grinder or pestle and mortar.
- Then put all the marinade ingredients into a food processor and blitz to a paste. Alternatively, by hand, grate the garlic, ginger and onions, then add the remaining ingredients and grind to a paste using a pestle and mortar.
- Taste to judge how much bird’s eye chilli if any, you will need to use later.
- Put the meat in a large mixing bowl and massage with the marinade paste, cover and leave in a fridge for at least 4 hours, preferably overnight.
- Preheat the oven to 180C. Put a large roasting tin over high heat.
- Lift the joint from its marinade, reserving the marinade in the bowl.
- Sear all sides of the meat to achieve a golden, nutty colour. Remove from the heat.
- Next, pour the oil over the joint, followed by the remaining marinade, coating the meat all over.
- Add the stock and the bird’s eye chilli if using, to the roasting tin, then give it a quick stir.
- Dot the butter over the meat and cover loosely with foil.
- Roast on the middle shelf for 2 hours.
- Remove the foil, give the cooking liquor a quick stir and return to the oven, uncovered, for another 10 minutes or until the meat and sauce are just coloured.
- Remove the joint from the roasting tray and put it to one side to rest.
- Place the roasting tray over high heat and stir the sauce frequently until reduced to the consistency of thick cream. Remove from the heat and set aside.
- Carve generous slices of the pork and put them on a warmed serving plate.
- Coat the slices with the sauce, then sprinkle with fresh coriander and coconut flakes.
- Serve with fragrant basmati rice.