The Sunday Roast Pork Box
Please note: this box is only available for delivery on Fridays and Saturdays
A hearty Sunday dinner for the family with a touch of leftovers for Monday, if you're lucky. Rolled shoulder of pork, stuffing for you to do with as you please, gravy, our very own sharp and sweet apple & mint jelly, and refreshing St John's wine ready to pour: one glass for the chef's privilege and the rest to enjoy at the table.
Rolled Shoulder of Pork, boneless (1.5 kg)
Sage & Onion Sausage Stuffing (450g)
‘True Foods’ Red Wine Gravy (250g)
Ginger Pig Apple & Mint Jelly (210g)
St John - Bordeaux Blanc 2019 (750ml) (for tasting notes see MORE DETAILS)
Photo Sam A Harris
Available for delivery:
Friday to Saturday
ST. JOHN'S BORDEAUX BLANC 2019: Sauvignon Blanc 65% Semillon 30% Muscadelle 4% Fresh- Nectarine - Citrus - Pasture. There's a very small amount of Muscadelle in the 2019, an important grape in Bordeaux, which brings some yellow top notes after the fresh and citrussy notes on the nose, with fine acidity and a crispness through to the finish. There is character and style in this wine which brings pleasure by the glass and at the table. One of St. John's standards that keeps the Bordeaux Blanc flag flying.
GINGER PIG APPLE & MINT JELLY: bramley apples (45%), white wine vinegar (sulphites), granulated sugar, fresh mint.
‘TRUE FOODS’ RED WINE GRAVY: Beef Stock (spring water, beef bones, chicken bones, calves feet, onion, carrot, tomato puree, garlic, thyme, black peppercorns, bay leaves), chicken stock (spring water, chicken bones, onion, carrot, tomato puree, garlic, thyme, black peppercorns, bay leaves), red wine (7%) (red wine, potassium metabisulphite), redcurrant jelly (redcurrants, sugar, pectin, sodium citrate).
SAGE & ONION SAUSAGE STUFFING: Traditional pork stuffing with sage and onion, contains: pork, onions, breadcrumbs, water, sage, salt, mace, white pepper. 71 percent meat.
THE BASICS OF COOKING ROLLED BONELESS PORK SHOULDER
First brown - in the oven for 30 mins at 200°C fan.
Then cook - lower the heat to 160°C fan and cook for 1 hr 30 mins. To be honest, it's hard to overcook pork shoulder, so feel free to give it longer.
Then rest 20 - 30 mins in a warm place
To check for doneness, insert a digital cooking thermometer into the thickest part of the meat and hold for 30 seconds before taking the reading. It should be at least 70°C.
Refrigerate as soon as your order arrives. Please see the labels for use by dates.
SAGE & ONION SAUSAGE STUFFING: cereals, sulphites
‘TRUE FOODS’ RED WINE GRAVY: sulphites
GINGER PIG APPLE & MINT JELLY: sulphites. Made in a kitchen that also handles nuts.
RED WINE: sulphites