Fist of all - happy Easter to everyone! Hope you have a lovely weekend. I managed to hold out until 10.30am before a piece of chocolate passed my lips - that has to be a record. Normally I cannot wait to get my hands on my Easter egg.
Today we have both 'children' home, along with their partners, dog and also my mother in law. So I ordered a nice shoulder of pork on the bone to make a change from the normal Easter lamb. My husband picked it up from the butcher and I did notice that the bag looked a little larger and heavier than I was expecting. I had left the size up to the butcher, just telling him I needed it for 7 people. So yesterday afternoon I thought I would start to plan my timings for dinner and weighed it. 4kg. That's a big bit of pork. But the recipe I was planning to use only uses 2kg. Do I double cooking time? Can't be too careful with pork. Much trawling of the Internet ensued and nowhere could I find timings for what I now felt to be half a pig. Gave myself a mental slap on the forehead and realised the easiest thing to do would be to ask the advice of my daughter's boyfriend. I mean, he's a professional chef, if anyone knew it would be him. So his advice was to cook it overnight. Low and slow and the meat will fall off the bones and melt in your mouth apparently. Overnight. That's a long time. But having asked advice I couldn't very well ignore it could I?
So Percy Pig has been in the oven since 11pm last night. Basting in a mix of apple juice and vegetable stock. Sitting on a bed of carrots, garlic and celery. I woke twice in the night and had to pop downstairs to check on him. First of all at 2am I thought I couldn't hear the fan from the oven and was convinced it had broken. Sneak downstairs. All was fine. At 5am I had a bad dream that I went downstairs in the morning and it had shrivelled up like a lump of coal. Sneaked downstairs. Still looked the same size and extremely succulent. It's now mid day and it looks amazing. My personal chef knew what he was talking about after all!