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Pork Shoulder Fillet
Pork-Shoulder-Fillet

Spiced Pork Shoulder Fillet with Shallots & Apple

An impressive supper for two – go for the best-quality pork and don’t be afraid to serve it ever so slightly pink to keep it juicy

350g Pork Fillet cut from the middle of the fillet

1tbsp Garam Masala

1 tbsp Olive Oil

25g Butter

1 large banana shallot, halved (keep the skin on)

1 tsp Plain Flour

100ml white wine

300ml chicken stock

2 ‘cheek’ from a whole Granny Smiths apple

Method

STEP 1 Heat oven to 220C/200C fan/gas 7. Season the pork well and roll the fillet in 1 tbsp of the garam masala. Heat the oil in a frying pan and brown the pork well all over. Remove from the pan and wrap tightly in foil to create a rounded sausage shape, twisting the ends so you have a cylinder. Can be done the day before and kept in the fridge.

STEP 2 Heat the butter in an ovenproof frying pan and sizzle the shallot, cut-side down, for 5 mins until slightly charred. Baste with the butter in the pan and add the pork roll, still in its foil. Put in the oven for 20 mins, turning the pork once. Remove the pork and shallot, and keep warm.

STEP 3 Sizzle the flour in the pan over a medium heat, then add the wine and reduce until there’s almost no liquid left. Add the stock, simmer to make a sauce, then add the rest of the garam masala and keep warm

STEP 4 Cut the fillet, still in its foil, into two and slice each piece on the angle lengthways so you have four pointed pieces. Remove the foil and pour any juices into the sauce. Finely slice each apple cheek, then fan out one on each plate, sitting a piece of pork on top. Put a slice of domino potatoes (see recipe in ‘Goes well with’, right) beside it, with a shallot and another piece of pork on top. Drizzle with sauce and serve.

Pork shoulder is a cut of meat that plainly tells you where it comes from—the shoulder of a pig’s forelimb. It is also called “picnic shoulder” or “picnic roast.” It is best braised, cut up for stews, or used to make ground pork.

If roasted, pork shoulder needs to be covered and have liquid in the pan for most of the roasting time.

Pork shoulder Fillet is a versatile cut of meat that can be slow roasted to give a classic roast with crackling, cooked until soft enough to pull-apart for pulled pork, or diced and cooked in casseroles and hot pots. 

A whole shoulder of pork is a big piece of meat made up of most of the forequarter of the animal. Unless you ask for it specifically from the butchers, or you want to feed at least 20 people, it will be broken down into smaller roasting joints.

The shoulder is made up of lots of different muscles intertwined with fat and the best way to cook it is slowly until tender to break down the fat and the connective tissue. Pork shoulder also makes good pork mince and is often the cut used for sausages. 

What can you do with a Pork Shoulder Fillet

The meat from the hard-working shoulder is a super-versatile cut. It can either be minced or diced for cooking slowly in stews, or kept on the bone and slow-roasted until tender and falling apart.

The fillet from the top of the shoulder is just tender enough to be cut into steaks for grilling or barbecuing.

Do you know your pork belly from your pork shoulder? What’s the difference between a rib chop and a loin chop? And what about the underrated cheek or liver? Knowing what pork cuts to choose can be super-confusing, so we’ve put together a guide with all the info you’ll need.

When buying pork, remember to always buy free-range or organic whenever possible. This means the animal has led a happy and healthy life, often born and reared outdoors in small numbers where it can forage and exercise as nature intended, rather than being kept in confinement.

If you’re looking to trade up, look for higher-welfare certifications, such as RSPCA Approved or Certified Humane as a minimum. Pork is a great source of protein, vitamins and minerals, but just make sure you choose leaner cuts on most occasions, reserving the fattier pieces for weekend treats.

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