Name: Slow-roast Shoulder of Pork with Pearl Barley and Sage ‘Stuffing’
Yield: Serves 6
Cuisine: British
Ingredients: 500–600 ml (17 fl oz-1 pint) Chicken Stock or water with stock granules or cube; Cooking oil; 1.5–1.8 kg (3¼–4¼ lb) boned and rolled shoulder of pork, rind scored; 1 heaped tablespoon tinned prunes; 1–2 tablespoons prune juice from the tin; Splash of Armagnac, brandy or Calvados (optional); 300 ml (½ pint) Veal or Beef Jus/gravy or Chicken Stock; 3 rashers of smoked or unsmoked back bacon, cut into small dice; 1 apple, peeled and chopped; 1 dessertspoon chopped fresh sage; 50 g (2 oz) white breadcrumbs; 1 egg, beaten; Salt and pepper; 75 g (3 oz) pearl barley; Salt; 2 onions, chopped; knob of butter

Preparation info

Serves
6

Difficulty
Medium

Appears in

New British Classics

By Gary Rhodes

Published 1999

About

Shoulder of pork is an inexpensive cut of meat. It can be boned, rolled and tied, which is how you’ll find it in most butchers’ shops. Leg or belly can also be used. The pork will be left to cook away for 4 hours, so if you’re popping out for a while, don’t worry, your piece of pork will just be roasting away nicely.

The ‘stuffing’ is actually going to be cooked separately in an ovenproof dish. The meat cooking time is too long for the stuffing, and would do nothing but spoil it. A