Harissa Marinated Suckling Pig Shoulder with Vitelotte Purple Potatoes

Name: Harissa Marinated Suckling Pig Shoulder with Vitelotte Purple Potatoes
Prep time: 23 h
Cook time: 2 h 30 min
Yield: Serves 4 - 6
Ingredients: 1.5kg suckling pig shoulder; Zest of 1 orange; Juice of 2 oranges; 1 tablespoon ground cumin; 1 tablespoon dried oregano; 2 tablespoons harissa; 4 cloves garlic, peeled and crushed or finely grated; 1 carrot, roughly chopped; 1 large onion, roughly chopped; 3 bay leaves; 1kg vitelotte purple potatoes; Butter for cooking; Chives to garnish the potatoes

Feeds 4 - 6 people
Prep time 1380m
Cook time 150m

Description

This suckling pig shoulder is very tender and falls apart after long, slow cooking. We love to rub the meat with this harissa based marinade, which brings heat and depth to the dish. We love to serve this with striking Vitelotte purple potatoes.

Ingredients

1.5kg suckling pig shoulder
Zest of 1 orange
Juice of 2 oranges
1 tablespoon ground cumin
1 tablespoon dried oregano
2 tablespoons harissa
4 cloves garlic, peeled and crushed or finely grated
1 carrot, roughly chopped
1 large onion, roughly chopped
3 bay leaves
1kg vitelotte purple potatoes
Butter for cooking
Chives to garnish the potatoes

Method

Combine the orange zest, ground cumin, oregano, harissa and mix to a paste. Rub over the meat of the shoulder only (avoiding the skin) and leave to marinate overnight or for a couple of hours in the fridge.
Preheat the oven to 220C.
Season the skin of the suckling pig with sea salt.
Add the onions, carrots and bay leaf to a roasting tin along with the orange juice.
Cook for 30 minutes, until a crisp skin is forming on the pork shoulder.
Turn down the oven to 150C and roast for 2 hours, or until very tender.
Cook the potatoes in boiling salted water, then drain. Top with butter and chives and mix well. Serve with the pork shoulder.

Harissa Marinated Suckling Pig Shoulder with Vitelotte Purple Potatoes

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