Adapted from Bill Granger's Holiday book
I made this slow roasted pork shoulder with cumin and coriander seeds for my brother Marc, his family and two of our close friends Peter and ChaCha. It is incredibly easy and entirely delicious.
serves 9
- 1 1/2 tsp cumin seeds
- 1 1/2 tsp coriander seeds
- 3kg pork shoulder on the bone
- olive oil
- salt
Preheat the oven to 240C degrees (475 F/Gas mark 8).
Crush cumin and coriander with pestle and mortar. Put pork in large roasting tin and rub with olive oil. Massage in the crushed spices and season with salt.
Put in heated oven and cook for 30 mins. Remove from oven and lower heats to 180C (350F/Gas mark 4).
Moisten a large piece of parchment paper and wrap pork with it, tucking edges well in at bottom. Return to oven and allow to cook for 2 hours or until tender.
Take out and cover with a couple of tea towels and allow to rest for minimum of 10 mins before carving.
I served this with a spicy Silician tomato and aubergine (eggplant) dish, a garlic and yoghurt sauce and bulghur wheat.
Comments