Pancetta-wrapped pork shoulder recipe with creamy mashed potatoes and green beans

Pancetta-wrapped pork shoulder recipe with creamy mashed potatoes and green beans

Serves 6

Prep time 25 minutes

Cooking time 1 hour 45 minutes

 

Ingredients

1.8 kg Murray Valley Pork  shoulder roast,*net and rind removed

12 slices (200 g) pancetta

Olive oil for drizzling

1 tsp table salt

2 kg sebago potatoes, peeled and chopped

30 g butter

1/2 cup (125 mL) milk

1/2 cup (125 mL) cream

1 kg green beans, trimmed

Salt and cracked black pepper to taste

*Also try using Murray Valley Pork  topside or loin roasts (boneless and rindless)

 

Method

1. Preheat oven to 160ºC fan-forced/180ºC conventional. Lay pancetta slices on a board in 2 overlapping rows, season with pepper. Place pork shoulder on top and tie roast with string to form original shape. Rub with oil. Place on lowest oven rack for 1 hour 45 minutes or until pork is cooked and pancetta is browned. Remove from oven and rest for 15 minutes.

2. Lay reserved pork rind skin side up on a tray and rub in salt. Place on highest rack of oven and cook as long as the pork. Place under a hot grill for 1–2 minutes to crisp crackling.

3. Boil the potatoes in a large pot of salted boiling water until tender. Drain and place back into the pot over a low heat. Add butter, milk and cream and mash until smooth. Season with salt and pepper.

4. Blanch the beans in a large pot of salted boiling water. Drain and drizzle with olive oil and season to taste.

5. Remove string from pork, slice and serve with potatoes, beans and pan juices. Pancetta-wrapped pork shoulder with creamy mashed potatoes and green beans

 

Enjoyed this pancetta-wrapped pork shoulder recipe? See more tasty pork recipes

Pork, lemongrass and coriander stir-fry recipe

Maple mustard glazed leg of pork recipe with pear compote and roasted fennel

Golden Asian pork belly recipe with citrus orange glaze

Learn more about Murray Valley Pork 

 

Recipe and photo courtesy of Rivalea



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