This recipe is brilliant. I makes a lovely Sunday roast and will go on to do another 2 meals, depending on how much you eat in the first sitting!
The First Bite
Serves 5 for Sunday dinner
In a really large baking tray with deep sides gently fry 3 finely chopped onions and 3 crushed garlic cloves until soft but not coloured. Add 1 tbsp of sugar to the pan and stir.
Take a 2.5kg piece of local free range boned pork shoulder and place skin side down into the same baking tray. Sear the meat on all sides to seal. Place it skin side up in the pan. Add 4-6 carrots which have been peeled and cut into large chunks to the pan along with 3 tins of peeled plum tomatoes. Fill 2 of the tomato tins up with water and add this to the pan. Bring to a gentle boil.
Sprinkle the top of the meat with Cornish Sea Salt, throw in a couple of fresh bay leaves if you have any then pop the tray into a hot oven (220 ‘c) for 30-60 mins until the fat on top of the pork looks like lovely crackling. Place tin foil over the tray, covering the pork and return to the oven, turning the temperature down to 160’c for another 2 hours, taking out after about and hour to give everything a good stir, adding more water if it looks like the sauce is in danger of drying out and burning.
After 2 hours. take the tray out of the oven, Take the pork out of the tray and place it on a chopping board, covering with tin foil. Place the tray back on the hob. Now, what you have left should be like a tomato sauce. You can drain off any excess fat if you like or mix in some cornflower and water to thicken. If your sauce is too thick, you can add some water to loosen. Season to taste and heat through thoroughly before serving.
Carve your pork and serve with mashed potatoes (make more than you need), greens and the carrots in tomato sauce.
The Second Bite
Serves 5 for after school dinner.
So, this is something you put together whilst clearing up from Sunday dinner. In a large lasagne type dish, spoon half of the left over pork, shredded and spoon over half of the left over tomato sauce. You can add in some tinned sweetcorn or frozen peas at this point. Mix it all together. Top with the left over mashed potato and sprinkle with grated cheese.
Pop this into the fridge. It will keep for 2 days or can be frozen.
When you are ready, take the dish out of the fridge and put it into the oven. Bake on 200’c for around 30 minutes until the sauce is visably bubbling and the top is golden brown. Serve with broccoli or green beans.
The third bite
There is a couple of different things you can do here depending on how much you have got left over.
You can heat the left over pork, shredded with the tomato sauce, adding a bit of water and then stir through fresh spaghetti. Serve with a green salad.
Or, if you have a little more time you can make a lasagne. Simply mix together the shredded left over pork and tomato sauce with some water.
Make a Bechamel Sauce and cut up a head of broccoli into small pieces. The spread half of the tomato and pork mix over the base of a lasagne dish, cover with sheets of lasagne pasta and then repeat. Top the last layer off with the Bechamel Sauce and top with grated cheese. Pop into a 200’c oven for around 40 mins until bubbling and the pasta is cooked.
You can add extra tins of tomatoes and seasoning to the tomato sauce to make it go further if it looks like you haven’t got quite enough.