Ingredients
- 800 g diced pork shouldercut into 4cm cubes
- 1 tsp freshly ground black pepper
- 3 tsp fine sea salt
- 15 g fresh flat-leaf parsleychopped
- 1 tsp good-quality dijon mustard
- 300 ml gluten-free chicken stock
Pork shoulder marinated in lemon and oregano, with potatoes roasted in lemony stock until the edges go sticky and the middles go soft.
Prep
20 mins
Cook
1h 10m
Servings
4
Per serving
£2.55
Difficulty
easy
Mix the pork with 3 tbsp oil, the juice of one lemon, half the garlic, 2 tsp oregano, 1 tsp salt and half the pepper. Cover and marinate for at least 2 hours, or overnight.
Heat the oven to 200C fan. Put the potato wedges in a roasting tin with the remaining oil, garlic, oregano, the thyme, the juice of a second lemon, the stock, mustard and the remaining salt and pepper. Toss well.
Roast for 45 minutes, turning twice, until most of the liquid has gone. Then turn the oven up to 220C fan and roast for a further 15-20 minutes until the wedges are golden and catching at the corners.
The two-stage roast is the whole technique - the potatoes steam soft in the stock first, then crisp once it evaporates.
Thread the pork onto skewers. Cook on a hot griddle or barbecue for 14-16 minutes, turning regularly, until charred outside and just cooked through.
Rest the skewers for 5 minutes. Serve with the potatoes, the third lemon cut into wedges and a scattering of parsley.