The perfect roast for Sunday lunch, or a fancy dinner with loved ones – roasted pork shoulder with hazelnut sauce.
Roasted pork shoulder with hazelnut sauce
- 45ml (3 tbsp) olive oil
- 3 fresh bay leaves
- 4 sprigs fresh rosemary
- 4 garlic cloves, chopped
- 2 celery sticks, finely chopped
- 1 carrot, finely chopped
- 1 small onion, finely chopped
- 30ml (2 tbsp) fresh flat-leaf parsley, finely chopped
- 1kg pork roast
- salt and freshly ground black pepper, to taste
- 60ml (¼ cup) dry red wine
- 45ml (3 tbsp) butter
- 20g hazelnuts, toasted and finely ground
- 15ml (1 tbsp) cake flour
- 60ml (¼ cup) Marsala
- 30ml (2 tbsp) milk
- 60ml (¼ cup) fresh cream
Preheat the oven to 120°C.
Heat the oil in a large frying pan and sauté the bay leaves, rosemary, garlic, celery, carrot, onion and parsley until fragrant.
Spread the mixture to evenly coat the bottom of the pan. Place the pork on top and season well.Reduce the heat and brown the pork on all sides for about 10 minutes, taking care not to burn the vegetables (stir them occasionally while turning the pork). Add the wine a little at a time as the mixture starts to dry out.
Transfer the pork and the contents of the pan to a roasting pan and roast for about 1 hour, basting with the butter at intervals. To check if the pork is cooked, push in a skewer – there should be no juices running out.
Remove the pork from the oven and cool slightly before slicing thinly.
For the sauce, place the hazelnuts in a saucepan and pour over the roasting juices from the pork. Stir in the flour and Marsala and cook until thickened, gradually adding the milk and cream. Add more flour if you prefer your sauce thicker. Strain the sauce and discard the vegetables.
Slice the pork and heat it with the sauce. Serve with roast potatoes and vegetables of your choice.