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Roast Stuffed Shoulder of Pork with Apple Sauce (Epaule de P

ingredients

serves 10
2 kg shoulder of pork
100 ml oil
500 g sage and onion stuffing
salt
500 ml brown stock
1 bunch watercress
300 ml Apple Sauce

method

1. Bone the joint and score the skin; remove surplus fat and gristle, add the stuffing, roll and tie.
place onto some bones or on a trivet in a roasting tray. Coat with the oil, rubbing it into the skin, and place in the oven at 220°C, reducing the temperature after 20 minutes to 180°C. Roast for 1 1/2 hours, basting occasionally, ensuring that it is well done and the juice runs clear.

2. Remove from the roasting tray and retain, preferably standing on a wire grid for 20 minutes before carving. Any juices collected should be used in making the gravy.

3. Place the roasting tray on the stove and heat gently, allowing the sediment to settle.

4. Drain off the fat, leaving the sediment in the tray.

5. Add the brown stock and allow to simmer gently for a few minutes.

6. Strain through a fine conical strainer into a saucepan, reboil, skim off all traces of fat and season to taste.

7. Remove the crackling and cut into pieces.

8. serve with the gravy and Apple Sauce separately in sauceboats.

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