Dogs, believe me on this one mate, but pork has to be cooked very slowly to get a better texture to the meat, i make a superb pork joint and its easy to do so, follow this mate and you will be asking me for the next recipe next week.
Put a tablespoon of Marge or Butter in a fring pan with a little olive oil, heat it up and brown the pork joint on all sides. once browned put to one side.
meanwhile in your roasting tin, chop a couple of onions into fine slices and fry in a little olive oil until soft, Just before they are done add a heaped spoonfull of Flour and stir for one minute ,
add a pint of chicken stock, and a can of guiness bring to the boil.
add some herbs, i prefer a couple of bayleaves and a few sage leaves ( its at your preference.
now put your pork joint in and cover the roasting dish with the lid.
have the oven set at 150 degrees and cook pork for 4 hours or 4 and a half if its a big one.
Then get stuck into it, you cant carve it as it falls away, just get a spoon into it to serve.
Meanwhile get a nice bottle of Red ready and enjoy your meal m8.
now you got me started.
