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Pork shoulder
Serves 8 Starters and mains
Ingredients
- 2tbsp fennel seeds
- 1 whole dried chilli, deseeded and finely chopped
- 2tsp salt
- about 4kg whole pork shoulder on the bone (ask your butcher to score the skin 3cm apart)
Method
Toast the fennel seeds and chilli in a dry frying pan over a medium heat for 2-3 minutes. Transfer to a mortar, add salt and coarsely pound with a pestle. Rub into the pork shoulder, making sure to get in between the scored lines. Leave to marinate in the fridge for at least 3 hours, and up to 24 hours.
Preheat the oven to 220C/ 425F/Gas 7. Put a rack inside a roasting tray big enough to comfortably hold the pork shoulder. Put the shoulder on the rack, pat dry with kitchen paper and roast for 30-45 minutes (for the skin to start to crackle). Turn the heat down to 110C/225F/Gas 1⁄4 and leave to cook for 8-10 hours.
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