[prev] [thread] [next] [lurker] [Date index for 2003/10/28]
So, I finally got round to cooking this. I picked up a 2 kg boneless pork shoulder with a good covering of fat and scored it and rubbed in salt and put it to one side and then I roasted 3 roast peppers, about 6 largish chillis (definitely not birds eyes, much milder). When they were done (about 20 minutes in a moderate oven IIRC, the chillis actually needed less time though) I sliced them up and mixed them in with about 200g of roughly sliced and diced chorizo and then stuff the pork with it and left the whole thing for about 45 minutes, ending up with about a quarter of the stuffing left. Then I whacked it in a oven, pre-heated to 220 degrees for 156 minutes to crispen the crackling up and then turned it down to 180 and left for 2 hours. I didn't turn it or baste it. When it came out the crackling was perfect and the meat was succulent. I removed the caramelised stuffing which had poked out of the ends and craved it in fairly thick slices. To be honest the stuffing didn't infuse the emat with as much flavour as I'd hope, perhaps leaving it in longer might help here, but the flavours were very complimentary - the smokiness of the chilli and pepper contrasting nicely with the pork. I served with the rest of the stuffing, roast potatoes and cabbage baked with peanuts and cheese. Next time I think I'd have leeks braised with apples instead of the cabbage but otherwise a damn fine sunday lunch for 4 people which was actually very minimal effort.
Generated at 10:45 on 03 Jan 2004 by mariachi 0.41