Slow-roasted shoulder of pork with vegetable and ratatouille chutney
Uktv.co.uk
Uktv.co.uk
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Ingredients

  • 1 small, whole shoulder of pork, with skin on, about 2.75-3.25 kg
  • 10 clove garlic, peeled
  • sea salt, and freshly ground black pepper
  • 5-6 small dried chillies, crumbled
  • juice of 5 lemons
  • 3 tbsp olive oil
  • 900 g plum tomatoes
  • 450 g onions, roughly chopped
  • 450 g aubergines, cut into 1cm cubes
  • 450 g courgettes, cut into 1cm thick slices
  • 2 red peppers, seeded and cut into 1cm squares
  • 1 green pepper, seeded and cut into 1cm squares
  • 2 green chillies, seeded and finely diced
  • 6 clove garlic, finely chopped
  • 2 sprigs of thyme
  • 1 tbsp oregano
  • 1 tsp cayenne pepper, (or to taste)
  • 1 tbsp salt
  • 375 ml white wine vinegar
  • 450 g caster sugar

Instructions

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