A delicious slow cooked pork dish served with stir fry vegetables and noodles. Cooked by Dick and James Strawbridge on The Hungry Sailors.
Ingredients
- 1.4 kg3 lb boned and rolled pork shoulder
- 1 tbsp rapeseed oil
- Salt
For the plum stuffing and sauce:
- 1 punnet of plums, cut in half, stones removed
- 2 star anise
- 1 inch piece root ginger, roughly chopped
- 8 peppercorns
- ½ tsp grated nutmeg
- 1 green chilli, roughly chopped
- 1 tsp honey
For the stir fry vegetables:
- 2 red peppers, sliced
- 4 large spring onions, roughly chopped
- 150 g5¼ oz sugar snap peas, top and tailed
- 2 pak choi, cut in half and sliced lengthways
- ½ red chilli, finely sliced
- 2 garlic cloves, finely chopped
- 1 inch root ginger, peeled and thinly sliced into matchsticks
- Juice of 1 lime
- 3 tbsp soy sauce
- 1 packet of egg noodles
Method: How to make Plum stuffed shoulder of pork
Put the star anise, chopped ginger, peppercorns, nutmeg, and green chilli in to the centre of a small piece of muslin and tie to form a bundle. Put this in a saucepan with the plums and simmer gently for 15 minutes.
Tip the plums into a sieve over a bowl, remove the spice bundle and strain the plum juice into the bowl. Return the juice to heat and simmer to reduce to a sauce consistency. Sweeten with the honey according to taste.
Meanwhile, untie pork shoulder and carefully cut the meat so that you can lay the pork out flat, score the skin with a sharp knife and set aside.
Spread the cooled plums over the pork in a thin layer, roll back up and tie together with string.
Brush over with oil, sprinkle with sea salt and place in a roasting tin in the oven at 200C/Gas 6 for 1 hour and 40 minutes.
Remove the pork from the oven and leave to rest, cut off the string and carefully cut the crackling from the meat, trim the remaining fat and carve into thick slices.
Pour the oil into a hot wok, add the chilli, ginger and garlic for 10 seconds then add and stir fry the peppers, spring onions, sugar snaps, and pak choi. After a couple of minutes add the lime and the soy sauce. Finally pour over the plum syrup.
Cook the noodles as per packet instructions. Add to the stir fried vegetables and serve topped with slices of the pork and crackling.
