Fragrant Roast Pork Shoulder

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

To serve

• Fragrant basmati rice

Step-by-step method

For the marinade

1. Finely grind the marinade spices in a spice grinder or pestle and mortar.
2. 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.
3. Taste to judge how much bird’s eye chilli if any, you will need to use later.
4. 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.

To cook

1. Preheat the oven to 180C. Put a large roasting tin over high heat.
2. Lift the joint from its marinade, reserving the marinade in the bowl.
3. Sear all sides of the meat to achieve a golden, nutty colour. Remove from the heat.
4. Next, pour the oil over the joint, followed by the remaining marinade, coating the meat all over.
5. Add the stock and the bird’s eye chilli if using, to the roasting tin, then give it a quick stir.
6. Dot the butter over the meat and cover loosely with foil.
7. Roast on the middle shelf for 2 hours.
8. 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.
9. Remove the joint from the roasting tray and put it to one side to rest.
10. 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.

To serve

1. Carve generous slices of the pork and put them on a warmed serving plate.
2. Coat the slices with the sauce, then sprinkle with fresh coriander and coconut flakes.
3. Serve with fragrant basmati rice.