This is a great recipe and Gluten-Free but if you
Ingredients
- 2 red onions, peeled and chopped into large pieces
- 4 cloves garlic, peeled and chopped
- 1 small squash, peeled, large chunks
- 2 red peppers, seeded big chunks
- 1 x 1.750-2kg roughly piece boned and rolled shoulder of pork
- salt & freshly milled black pepper
- 2 x 10g Gluten-Free pork or chicken stock cubes, crumbled
- 200mls water, roughly
- 200mls cloudy apple juice
- 200mls roughly water
- 1 large courgette, 2cm pieces
- 200g frozen peas
- 75g baby spinach leaves
- 100g frozen broad beans
- gluten-free cornflour or arrowroot
- cold water
Method
- Pre heat the oven to 180C gas 4.
- Place the onions, garlic, squash and peppers into a deep baking tray.
- Season the pork really well all over and place on the veg.
- Crumble the gluten-free stock cubes around the joint. Then add the water.
- Pop the tray into the oven for 2 hours.
- At the two hour 30 minute point, check to see how far the meat is cooked by inserting a small knife or skewer. If the juices run clear then remove the tray. If not return to the oven and cook for a further 30 or so minutes.
- Check also the veg is cooked, then remove and place into a colander with a bowl underneath to catch all the juices.
- Place the juices into a clean pan and add the apple juice, you may want to add a little cold water.
- Bring to the boil and add the courgettes, peas and broad beans then re boil.
- Next add all the veg back and spinach and re-boil then thicken with a little starch and cold water, don’t go mad.
- Slice the pork and serve with the vegetable braise and sauce.
- You can remove the pork skin and re cook to get some nice crackling.
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