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Slow-roast pork with anchoïade

Name: Slow-roast pork with anchoïade
Prep time: 3 min
Cook time: 5 h 30 min
Total time: 5 h 33 min
Yield: Serves 5-6
Cuisine: French recipes
Ingredients: 2kg shoulder of pork, bone in, skin on; Maldon sea salt flakes; freshly ground black pepper; 2 red onions, halved; 2 small fennel bulbs; 2 carrots, peeled and halved lengthways; 2 celery sticks, halved; 1 head of garlic, skin on, smashed; 500ml pork broth; For the anchoïade; 30g anchovy fillets; 100ml extra virgin olive oil; garlic clove; 10 fresh thyme leaves; 5 fresh basil leaves; 1 teaspoon Dijon mustard; 1 teaspoon red wine vinegar; freshly ground black pepper

By: Richard Turner, from his book Hog

Published: 13 Jul 18
Updated: 18 Mar 24

Richard Turner’s slow-roast pork recipe is served with roasted vegetables and a vibrant, salty anchovy dressing, also known as anchoïade.

If you’ve a few anchovies left over, find out how else you can use up anchovy.

Easy
Online only

Test kitchen approved

Serves 5-6
Hands-on time 30 min, cook time 5 hours 30 min

Richard Turner’s slow-roast pork recipe is served with roasted vegetables and a vibrant, salty anchovy dressing, also known as anchoïade.

If you’ve a few anchovies left over, find out how else you can use up anchovy.

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Ingredients

2kg shoulder of pork, bone in, skin on
Maldon sea salt flakes
freshly ground black pepper
2 red onions, halved
2 small fennel bulbs
2 carrots, peeled and halved lengthways
2 celery sticks, halved
1 head of garlic, skin on, smashed
500ml pork broth

For the anchoïade

30g anchovy fillets
100ml extra virgin olive oil
garlic clove
10 fresh thyme leaves
5 fresh basil leaves
1 teaspoon Dijon mustard
1 teaspoon red wine vinegar
freshly ground black pepper

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Method

Preheat the oven to 200C/gas mark 6. Place the pork on a clean work surface, skin side up, and score it all over with lines about 1cm apart, cutting through the skin into the fat, but not into the meat. Rub salt into all the scores you’ve just made, pulling the skin apart a little if you need to. Brush any excess salt off the surface, then turn the meat over and season the underside with a few pinches of salt and pepper.
Place the pork, skin side up, in a roasting tray and roast for 30 minutes, or until the skin has started to puff up and you can see it turning into crackling. At this point, lower the heat to 160C/gas mark 3. Cover the meat with foil and roast for a further 4 hours.
Take the pork out of the oven and remove the foil, then baste the meat with the dripping in the bottom of the tray. Carefully lift up the pork and transfer it to a chopping board. Put all the vegetables, including the garlic, into the roasting tray and stir them into the dripping. Drain away any excess dripping (keep it for other recipes), then place the pork back on top of everything and return it to the oven, without the foil, to roast for another hour.

Meanwhile, make the anchoiade by blending all the ingredients to a smooth paste.
When the pork is ready, remove it to a serving dish and leave to rest while you make the gravy. Spoon away any fat from the roasting tray, then pour in the pork broth and place on the hob. Bring to a boil, then lower the heat and simmer for a few minutes, stirring constantly with a wooden spoon to scrape up all the stuff on the bottom. When you’ve got a light viscous gravy, pour it through a sieve into a gravy boat, using your spoon to really push all the juices of the veg through the sieve. Carve the meat and serve with the roasted vegetables, buttered cabbage, potatoes, gravy and the warm anchoïade on the side.

Recipe from Hog by Richard Turner

Recipe from Online only Issue

delicious. tips

Anchovies are a rich sauce of umami and salt, and have been used since Roman times as a kind of condiment for seasoning meat. In 1466, the French King Louis XI exempted the anchoí¬eurs from paying the gabelle (salt tax), and anchovies grew in popularity as a means of seasoning food. When used in this way, good anchovies have almost no fishy flavour and simply enhance the meatiness of the pork, lamb or beef.