Kevin Dundon's Slow Cooked Spicy Shoulder of Pork with Chunky Oatmeal Bread Stuffing
Serves 6
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Ingredients
  1. 2 kg pork shoulder, bone-in
  2. 1 tbsp. Sunflower Oil
  3. 4 tbsp. Thai green curry paste
  4. 1 tbsp. anchovy paste
  5. salt and black pepper
  6. 400g oatmeal bread
  7. 3 tbsp. sage, chopped
  8. 1 tbsp. fresh thyme, chopped
  9. 4 tbsp. fresh flat-leaf parsley, chopped
  10. 2 tsp. 5 spices
  11. 200g butter
  12. 1 large onion, finely chopped
  13. 2 garlic cloves, chopped
  14. Optional to serve; sauté potatoes, salad leaves, apple compote, gravy
Instructions
  1. Preheat the oven to 200C/400°F/Gas Mark 6.
  2. Brush the pork with oil and season well.
  3. Then, combine the curry paste and anchovy paste.
  4. Rub the mixture onto all sides of the pork joint and place onto an ovenproof dish.
  5. Transfer in the oven for 30 minutes, then cover with foil and reduce the heat to 150˚C and cook for a further 2.30 - 3 hours.
  6. Remove from the oven and allow to rest on a board for approx. 20 minutes.
  7. Meanwhile prepare the stuffing.
  8. Cut the oatmeal bread in chunky pieces.
  9. Place into a large bowl and add the herbs and spices.
  10. Then, melt the butter in a large frying pan and add the onion and garlic.
  11. cook for 3-4 minutes until softened and translucent but not coloured.
  12. Pour the butter and onion mixture over the bread chunks mixture.
  13. Shake the bowl to combine and transfer onto a baking tray.
  14. Place in the oven for 10 minutes until golden.
  15. Remove from the oven and keep warm.
  16. When the pork is ready and rested shred the meat using two forks and serve immediately with the oatmeal stuffing and with some seasonal vegetables!
Notes
  1. Don’t hesitate to use wholemeal breads, either rye yeast bread or simply wholemeal soda bread will be equally delicious! If you prefer a more traditional stuffing, pulse the oatmeal bread into breadcrumb and follow the step in the recipe as per with the bread chunks!
National Bread Week Ireland http://www.nationalbreadweek.ie/