Wednesday, December 31, 2014

Roast Pork with blueberry wine sauce by Angela Seah Thulin

Happy New Year 2015 !! This was our dinner on New Year's eve and then off we went for countdown.

Link - 

Ingredients -
1kg pork (shoulder)
salt and pepper to taste
Oil to sear meat
2 large shallot cut into half
3 sprigs rosemary
150g fresh blueberries
1/2 cup of port wine
1/2 cup chicken broth (I use chicken cube)
30g cold butter

Steps -
Preheat oven to 170 degree Celsius
1. Season the pork with generous amount of salt and pepper.
2. Heat up oil in a pan. In med-high heat - sear all sides of the pork to lightly brown. Then add onions with cut side facing down for a minute.

3. Place sprigs of Rosemary on top of the meat and into the preheated oven for 1hr 30minutes or more or until internal meat reach temperature 75 degree Celsius. Mine took 1hr 45mins. Halfway through about an hour later - flip the meat.
4. Then drain the oil. Remove the meat from the pan. Using the same pan with leftover residues, add fresh blueberry and cook for about 3-4 minutes till soft. Keep stirring.

5. Add port wine and stir till mixed. Once boiling, add in chicken stock and let it cook till it thicken up.

6. Turn your heat to low now and add the cold butter in. Cook till dissolve n off flames. Taste and adjust accordingly.

7. Then strain off and keep the sauce.
8. Slice the pork and serve with blueberry wine sauce.