European
Ireland - Mains
Colcannon and Roast Pork
Chef's Menu Description
Slow-roasted prime joint with a savoury herb crust, served with golden dripping roast potatoes, Yorkshire puddings, and rich pan gravy.
Ingredients
- • 600g Trimmed pork shoulder
- • 400g potatoes
- • 200g carrots
- • 1 yellow onion
- • 2 minced garlic cloves
- • 50g butter
- • and 400ml vegetable stock
Preparation Steps
1
Phase 1
Preparation: Trim and season the prime cuts of meat with sea salt, freshly cracked pepper, and herbs.
2
Phase 2
Browning & Searing: Sear the meat in hot butter or oil over medium-high heat until deeply browned on all sides to seal in juices.
3
Phase 3
Cooking: Braise gently with aromatics and rich stock, or roast in the oven until fork-tender and succulent.
4
Phase 4
Finishing: Rest the meat for 5 minutes, carve into neat slices, and serve with pan reduction, dumplings, or roasted potatoes.