4
Medium
3 hr
Published 2021
I love all the less expensive, and often forgotten, cuts of pork, beef or lamb. Here I’m using pork shoulder, which isn’t so rare these days, but it’s so much better braised than roasted. Be sure to ask your butcher to cut the pork into large cubes and to keep the fat on as it will make the dish much tastier and also keep it moist, which for me is essential. For the best texture, remember to crush the cooked meat partially using a fork – you are not making a rillette so you don’t want it to
Unlimited, ad-free access to hundreds of the world’s best cookbooks
Over 150,000 recipes with thousands more added every month
Recommended by leading chefs and food writers
Powerful search filters to match your tastes
Create collections and add reviews or private notes to any recipe
Swipe to browse each cookbook from cover-to-cover
Manage your subscription via the My Membership page
Advertisement
Advertisement