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[WitchHazel]

Following on from butchering our half pig, we had a large hand of pork (3.4kg) yesterday for dinner, as we had friends around. I slow-roasted it, using Jamie Oliver's recipe for bone-in pork shoulder, allowing extra ti9me for the middle part of the cooking (6 hours instead of 4.5). It was fantastic. Moist, juicy, tasty. (No good if you like your pork sliced, this was fall-off-the-bone-in-chunks meat.

 

This evening for dinner we made piadines, which are an unleavened bread-type affair. We make these when we want to have "fajitas". We shredded (scuffed about with two forks, in the manner of the waiters at chinese restaurants) some of the leftover pork and we made "pancakes" with the piadines, hoisin sauce, finely sliced cucumber and finely sliced spring onion.

 

OMG, it was delicious!

 

I've spent years not eating pork because when I think of it I think of dry squeaky meat. These other cuts are such a revelation to me!

 

This will definitely be a regular feature on our leftover roast pork menu!

 

Gnom gnom gnom.

[Saronne]

Wow, that sounds delish!

 

Have you got a recipe for the unleavened bread/wraps?

 

Saronne x

[Chucky Mama]

sounds delish

[bluekarin]

Slow cooked shoulder or leg are the best things ever. Not including belly I recently slow cooked a pork shoulder in hoisin sauce (out of a bottle) for a few hours and we had it chopped up as best you can over noodles with sir fry veggies. Was absolutely delish

[WitchHazel]

Wow, that sounds delish!

 

Have you got a recipe for the unleavened bread/wraps?

 

Saronne x

 

Ingredients for 4 (6) Piadines (DH eats 2 with lots of filling, I eat 3 with less filling

175g (275g) plain flour

1 tspn (1.5 tsp) salt

1 tablespoon (2 tablespoons) olive oil

105ml (160ml) lukewarm water

 

If you have a breadmaker, put all ingredients in the breadmaker and put on the Pizza dough setting (about 45 mins).

If you don't have a breadmaker, or need it faster, mix it up by hand (or in a food processor/food mixer) and leave to rest for 20 mins

 

Cut into 4 (6) and roll into "pancakes". Although they won't rise, the finished bread will be thicker than the dough you rolled out.

 

Heat a large frying pan (I usually have 2 on the go). grease with a bit of oil - the idea is to prevent sticking, not to fry the dough. When the pan is hot, pop a "pancake" on and cook over a medium/high heat for 1 to 2 mins. The base underside will cook and you will get brown spots on it. Flip it over and cook the other side.

 

I normally stack them in a clean tea towel to keep warm, but you could also probably flash them in the pan again to warm if you haven't overcooked them the first time.

 

We use these in place of flour tortillas for fajitas. You can put any combination of meat/salad/dressing/accompaniments in, roll up, and enjoy. You could also put cheese in/on. If you wanted the cheese to melt you could put it on to the cooked first side whilst you are cooking the second side.

 

If you overcook them you could break them and use them to dip with

 

Slow Roast Pork

 

Jamie Oliver's slow cooked shoulder of pork (bone in) recipe http://www.jamieoliver.com/recipes/pork-recipes/bone-in-shoulder-roast There is separate recipe for bone out.

 

We used hand of pork this time. It was mch heavier (3.4kg), and I adjusted the times as follows:

Initial high blast - 45 mins (because the pork had not long come out of the fridge)

Long covered cooking - 6 hrs (instead of 4.5 in recipe)

Uncovered final cooking - 1 hour, as recipe.

 

Hope you like it!

[Saronne]

Thank you!

 

Saronne x