This is my favourite way of cooking a Pork Joint Chaps, i got the idea from Anthony Worrall Thompson, so most of it is his but its easy to change a thing or two to suit yourself.
When you serve it doesnt slice it just falls apart and melts in your mouth.
This is what i am having tomorrow, yippee.
Ingredients
2 tbsp oil
1 tbsp Unsalted butter
1, or 1.5 Kilos Joint of pork (2ld, 2oz - 3lb, 3oz )
3 onions, finely sliced
Sprig of Rosemary ( optional )
2 Bay Leaves ( optional )
½ tbsp chopped sage
3 tbsp plain flour
1 Can of Guiness
450ml/16fl oz chicken stock
For the marinade
1 tbsp ground black peppercorns, crushed
2 tsp salt
2 tsp dried oregano
1 tsp dried thyme
4 cloves garlic
2 tbsp soft brown sugar
2 tbsp olive oil
2 tbsp wine vinegar
Method
combine the peppercorns, salt, herbs, garlic and sugar in a food processor, then gradually add the oil and vinegar. Rub all over the pork Joint and leave in the firdge for a few hours or more.
Wipe off the marinade and brown the pork off in half the oil and half the butter, or you could use one of those gas flame burner things (brulee burner i think the real name is )until brown on all sides Then heat the oven to 150C/300F/Gas Mark 2
Remove the pork onto a plate for now.
Add the remaining butter and oil to the pan and heat gently.
Once foaming, add the onions, chopped sage , sprig of rosemary and bayleaf.
Allow to cook over a gentle heat until the onion is soft and golden-brown.
This will take about 20 minutes.
Add the flour and continue to cook for five minutes, stirring regularly.
Place the pork back on top of the onion slices in the casserole.Add the marinade, stout and chicken stock to the pan, bring to the boil and cover the dish.
Cook the pork slowly for about between 4 and 5 hours Rind side up on 150C/300F/Gas Mark 2.
For the Gravy.
Let the pan juices cool down then Pour all the juices into a food processor and blend until smooth. If the liquid is too thin, boil vigorously to reduce.
serve with your favourite sunday veg
