Friday, October 12, 2007

the pork recipe

If I can no longer dance or make art, I can always become famous for my slow-roasted pork shoulder:

2 tbs coriander seeds
1 tbs fennel seeds
1 tbs peppercorns
12 cloves
1 tbs seasalt
2 bay leaves
2 tbs coarse chop fresh rosemary
6 cloves garlic thinly sliced

grind above
score pork fat (skinless unrolled untied shoulder- 4 or 5 lbs)
cover in rub. leave in fridge overnight.
pat off excess rub. cook fat side up at 225° C. for 15 minutes. Turn oven
down to 125°C. and bake for 6-8 hours. let stand 15 minutes before
slicing.

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