A good recipe for pork from ” River Cafe 30″ by Ruth Rogers and Rose Gray.
Ingredients
- 1 x 2kg boned shoulder of pork rind and most of the fat removed
- 2 tbsps olive oil
- 150 ml red wine vinegar
- 150 ml Chianti Classico
- 1 tbsp black peppercorns
- 12 fresh bay leaves
Servings:
Instructions
- Generously season the pork with sea salt. Heat the olive oil over a medium high heat in a saucepan with a lid. Brown the meat on all sides. Remove the meat and set aside.
- Pour the red wine vinegar into the pan. Bring to the boil and reduce the liquid by half. Add the wine, 100 ml water, the peppercorns and bay leaves and lower the heat to a simmer.
- Return the pork to the pan and turn to coat in the juices. Put on the lid but slightly askew. Simmer very gently for 2 hours, turning the meat two or three times. If the juices seem to be drying up add a little more wine or water.
- When the meat is cooked ( soft when prodded) remove the pan from the heat and let the pork relax for 5 minutes. Slice and serve with the juices and bay leaves.
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