E'paule d' porc

Viva 2/4/2009

Amanda Laird

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Serves 4

1	Pork, Freedom Farms Epaule d'porc, or ask your butcher for a butterflied shoulder, or substitute with pork belly 1.5kg
1	Salt & freshly ground pepper, to season
1	Oil, to rub
4	Bay leaves
2 sprigs	Fresh thyme
10 cloves	Garlic
2 cups	White wine
1 cup	Vegetable stock, or chicken stock
2 tbsp	Balsamic vinegar
16	Brussels sprouts, four per person, halved if necessary
4	Carrots, four per person

Preheat oven to 230C. Score the skin (or ask your butcher), rub with a little oil and salt.
Put a rack in a roasting dish, place the pork on top and cook for 30 minutes or until the skin begins to crackle.
Remove from the oven and reduce the temperature to 160C. Lift out the pork and rack. Add the bay, thyme, garlic, wine, stock and balsamic to the roasting dish then top with the pork. Cover with baking paper and tin foil then cook for two and a half hours, basting every half hour. Remove the paper and tin foil, add the vegetables and continue cooking for a further 30 minutes. Serve with creamy mashed potatoes.