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Dinner with Rukmini
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Filipino-style Garlic Pork Pot Roast
Introduction from Rukmini Iyer
This unusual pork pot roast uses the classic Filipino adobo flavours of garlic, bay, peppercorns and vinegar to slow-cook a whole pork shoulder. For a lazy weekend lunch, it’s a win – ten minutes in the morning to sear off the park and garlic, before sticking everything in the oven and letting it bubble away until lunchtime.
Ingredients
Method
Preheat the oven 130°c fan/150°c/ gas 2.
Heat the vegetable oil in a large ovenproof casserole dish and sear the pork shoulder for 3 minutes on each side, until well browned all over.
Move the pork to one side of the casserole dish, then add the two halves of the garlic head, cut side down, and fry for a minute along with the bay leaves and peppercorns.
Pour over the chicken stock, soy sauce and vinegar and bring to the boil, them immediately cover with a lid, transfer to the oven and cook for 1 hour and 45 minutes. Add the rice and cook for a further 45 minutes, then add the baby pak choi for a further 10 minutes.
Once cooked, remove the rind, then, using a couple of spoons, pull the pork apart into large chunks. Serve with the pak choi and rice alongside, seasoning to taste with soy and sea salt.
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From the book
The Roasting Tin: Deliciously Simple One-Dish Dinners
Simple, quick and inventive one-tin recipes.
Revolutionise your midweek meal repertoire.
Leave the hard work to the oven with 75 life-changing recipes.
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