Michael Talty, executive head chef at the Athlone Springs Hotel, shares a recipe exclusively prepared for Advertiser readers. Please email head chef, Michael Talty, directly on [email protected] with comments or questions.
Slow roasted pork shoulder with spicy apples
4kg pork shoulder boned and rolled
3 tbsp olive oil
1 bunch of fresh sage chopped
1 tbsp sea salt
2 cloves of garlic crushed
2 red onions cut in wedges
5 cooking apples peeled and cut into wedges
2 red chillies crushed to a paste
1 tsp Tabasco sauce
2 tbsp of sultanas
Sprinkling of cinnamon
2 tbsp of caster sugar
1 pint of chicken stock
1 knob of butter
Heat oven to 160C. Make incisions along the pork with a sharp knife, two inches apart
Place pork into cooking tray. Mix together olive oil, garlic, chilli, and sage. Pour over pork, and massage into the flesh with your hand.
Add onions and stock to dish. Sprinkle with sea salt, place in preheated oven, and cover with tinfoil.
Remove tinfoil for the last half hour of cooking to crisp pork all over. Cook for up to four hours or until pork is falling apart.
Whilst pork is cooking, place apple wedges in a small saucepan. Add butter, cinnamon, sultanas, sugar, and Tabasco sauce. Cook until apples are soft.
When apples are cooked remove from stove and mash with a fork or potato masher. Season to taste.
Remove pork from oven and allow to rest for up to 20 minutes. While pork is resting, place the cooking tray back onto the stove. Remove any fat that comes to the surface, and reduce contents to a syrupy consistency. Slice pork with a sharp knife, divide between plates, and top with pork jus and a tablespoon of apple chutney.
Serve with steamed veggies of your choice.
To download Michael’s delicious recipes please go to the Athlone Springs Facebook page.