Slow-roast pork shoulder and chestnut polenta with apple and watercress salad
Slow-roast pork shoulder and chestnut polenta with apple and watercress saladThis is a proper centrepiece. A big, slow-roasted joint, crisp yet yielding from long cooking, will always turn heads. Polenta, when managed with generosity (plenty of good butter and cheese), lends wintery fortification, and the bright little salad of peppery watercress and tart apples gives required levity. So many delicious things all on one plate. It’s almost impossible to write this without making immediate plans to cook it. I should note that this is far too much food for four people but honestly I’d recommend going as big as you can for all the potential, brilliant leftover applications. Ask your butcher for something dry, with a decent layer of fat under the skin–both of these things will help to crackle the skin. If the pork feels wet to the touch, it’s best to dry the skin with a paper towel before leaving it uncovered in the fridge to dry overnight.
This recipe is an extract from Cooking for People by Mike Davies
If you like this recipe, why not try some of our other Roast Recipes from the House & Garden archive?
