Tuesday, 22 July 2014

Winter Dinner - Murray Valley Pork Half Netted Shoulder

Gastrology bloggers tried the half netted shoulder courtesy of Murray Valley Pork.
Winter is the perfect time for decadent comfort food. With winter well and truly here, we thought we would share one of our favourite winter warming dinner recipes with you.

Roasted Half Netted Shoulder
Serves 6

2.04 kg Murray Valley Pork Half Netted Shoulder
1 tablespoon olive oil
2 teaspoons sea salt
boiling water

  1. Pour boiling hot water all over the pork.
  2. Dry the pork with paper towels.
  3. Rub and massage liberal amounts of olive oil into the skin.
  4. Sprinkle salt all over the surface of the skin.
  5. Place the pork on a roasting trivet.
  6. Roast the pork at a temperature of 220 degrees celcius for the first hour.
  7. After an hour, reduce the temperature to 185 degrees celcius and continue cooking until the pork is ready (e.g. for a further 30 minutes).
  8. Transfer the meat to a warm plate. 
  9. Remove the strings from the pork.
  10. Serve!

The pork came out of the oven looking absolutely perfect. Fragrant, sweet and succulent, this roast pork was winter comfort food at its best. Golden brown, blistered and crunchy, the pork crackling had us fighting for the last piece.

Get your hands on some Murray Valley Pork -> Find your nearest stockist here!

Or if you would like to find other porky recipe ideas, check out our posts about Murray Valley Pork's Rindless Scotch here; Murray Valley Pork's Cranberry & Almond Loin Roast here; or Murray Valley Pork Rolled Loin here.

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