Pop along to 103 Portobello Road Market and pay Spencer’s Meat and Poultry stall a visit. Here you find a wide selection of high quality meats that are a cut above the rest. After being in the family for over 40 years, the stall is now run by Gary who is always happy to give knowledgeable advice to customers. Spencer’s Meat and Poultry is open every Friday and Saturday from 7am onwards.
Gary’s recipe is from the ‘just in case’ recipe book. Planning a barbecue? Likelihood it will rain. So have this recipe as your Plan B. You will need:
4kg/ 8lb 13oz of boneless pork shoulder joint, rind on and scored
12 garlic cloves
2 tbsp paprika
100ml vegetable oil
juice of 3 lemons
Then do this:
The day before, pat dry the pork with kitchen paper. In a food processor, whizz together the garlic, paprika, oil and lemon juice with 1 tbsp salt. Rub pork with the marinade and refrigerate for 12-24 hrs.
Heat oven to 150C/130C fan/gas 2. Place potatoes in a large roasting tin and sit the pork on top (the potatoes act as a trivet). Pour over any marinade with 300ml water, cover with foil and cook for 5 hours.Remove the foil and increase oven to 180C/160C fan/gas 4. Cook for a further hour.
Remove from the oven and leave to rest for 20-30 mins. To serve, lift off pieces of the crisp skin, then take two forks and slowly pull the meat apart.