Gravity Aided
Legendary Member
- Location
- Land of Lincoln
So stuffed... To the point I couldn't finish my serving of Christmas pudding
Did a beautiful slow-roast shoulder of pork with orange & sage, fondant potatoes (the joint was sat on top of the potatoes), red cabbage braised in cider, cranberry sauce and pan-fried apple slices with rosemary & chilli.
And then Christmas pudding & custard.
Have to say, brining the pork joint for 24 hours made it so juicy and tender. Although I only used a quarter of the salt recommended in the recipe I found online - which admittedly was for a much bigger joint. The glaze of orange, sage, garlic, fennel seed, balsamic vinegar and honey was bloody lovely, though the overall flavour was more subtle and delicate than I was expecting. Didn't make it any less nice - I'm *definitely* doing that again, as it was really worth the effort.
Sounds lovely.