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Stuffed
Pork with Herbs in Amoroso
 Spanish
sherry lends itself very well as a cooking ingredient, "Fino"
or Fino de Jerez as its most commonly known is usually enjoyed
with a little Spanish ham or tapas in a small glass. Amoroso,
another type of Spanish sherry is sweeter and packs a real
flavour punch in the kitchen. You don't need much either
and for slow roasts amoroso punches its flavour inside the
meat resulting a lovely Spanish flavour to beef and pork.
This recipe uses a simple pork joint stuffed with herbs
and garlic then slow cooked for three hours in a casserole.
You
will need:
1.5
kg pork joint, shoulder
4 Garlic cloves, chopped
2 Sprigs rosemary
2 Sprigs thyme
200ml Amoroso sherry
Olive oil
Salt
Cracked black peppercorns
Method
- Using
a sharp paring knife slice down the middle of the pork
creating a "pouch" in which to add the herb
mixture.
- In
a large pestle bash up the rosemary, thyme, garlic and
pepper. Add a good splash of olive oil and mix again.
- Pour
the herb mixture into the cavity of the pork and secure
with cocktail sticks.
- Gently
but securely tie the pork with string and remove the cocktail
sticks.
- Place
the pork in a casserole dish and pour over the amoroso
sherry.
- Season
pork well with salt and pepper, cook for 20 minutes on
180°C then on 120 degrees for 3 hours, adding a little
water if required.
- Carve
and serve with seasonal vegetables
Serves
4
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