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 cider sauce, and a bottle of plush 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 Cider Sauce (210g)
St John - Bien Autre (750ml) (for tasting notes see MORE DETAILS)
Photo Sam A Harris
Available for delivery:
Friday to Saturday
ST. JOHN'S BIEN AUTRE 2018: Cabernet franc 40%, Syrah 40 % Grenache 20% - Black Fruit – Terroir – Plush - Balance. Not folk to waste the good things, each year St. John enjoy taking stock of the small volumes in the cellar that maybe won’t make a cuvée but will make the Bien Autre together. The backbone of the 2018 is Cabernet Franc and Syrah with Grenache to finish, all vinified parcellaire. This is a wine that is rich, redolent of our garrigue and sunshine and certainly delivers, both on the fruit and the savoury scales. That’s why it is perennially popular perhaps… not that Trevor has ever quite explained the name, it’s a jeu de mot, apparently.
GINGER PIG APPLE CIDER SAUCE: Bramley apples (57%), sweet cider (sulphites) (37%), granulated sugar, fresh lemon juice.
‘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 CIDER SAUCE: sulphites
RED WINE: sulphites