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Now don't know about you but pork appears in my menu plans ... and I like rhubarb too ... so the combination of rich pork and tangy rhubarb works brilliantly! Perhaps consider giving this recipe idea a try and see what you think? I don't think you should find it spikes blood sugar readings and serving it with spinach is a great idea. But obviously if you are a diabetic test is best.
Stevie Parle's slow-cooked pork recipe "seems to work particularly well. The rich, fatty flesh of the shoulder really sings with the zingy, fresh rhubarb,it's a surprising and delicious combination, perfect for a roast on a sunny but cold Sunday afternoon. This takes quite a while to cook, but you can always cut it into large chunks to speed up the cooking process.
Serves 4-6
2 red onions, peeled and halved
2 celery sticks, cut into quarters
3 bay leaves
2 sprigs of rosemary
½ pork shoulder, off the bone, skin removed and discarded
Olive oil
500ml/17fl oz off-dry wine, such as riesling or gewürztraminer
400g/14oz rhubarb, cut into 5cm lengths
Spinach, to serve
Method:
Preheat the oven to 180C/350F/gas 4. Spread the onions, celery, bay leaves and rosemary over the base of a very large baking tray. Season the pork very generously all over with salt and pepper and sit it on top of the vegetables. Drizzle with oil, then place in the oven for 30 minutes.
Pour over the wine and cover with a sheet of tin foil or grease-proof paper and return to the oven for 90 minutes, basting the meat every 30 minutes.
Place the rhubarb in a bowl, season well and toss in a little olive oil. Remove the covering from the pork and scatter the rhubarb pieces around the tray. Return to the oven, uncovered, for a final 30 minutes, until the rhubarb is tender and the meat is so soft that you can easily pull a bit off. Sometimes you will come across a shoulder that is tougher than others, so you may have to cover it again and return it to the oven for a bit longer until it's perfectly soft.
Leave the pork to rest for 15 minutes. Transfer to a board and pull the meat apart with a couple of forks. Return to the tray with the cooking juices and make sure it's nicely covered in sauce.
Serve with a big spoonful of rhubarb and onions, plenty of cooking liquid and some spinach."
Original recipe here
http://www.telegraph.co.uk/foodanddrink/recipes/9903093/Slow-cooked-pork-shoulder-with-tangy-rhubarb-and-riesling-recipe.html
All the best Jan
Stevie Parle's slow-cooked pork recipe "seems to work particularly well. The rich, fatty flesh of the shoulder really sings with the zingy, fresh rhubarb,it's a surprising and delicious combination, perfect for a roast on a sunny but cold Sunday afternoon. This takes quite a while to cook, but you can always cut it into large chunks to speed up the cooking process.
Serves 4-6
2 red onions, peeled and halved
2 celery sticks, cut into quarters
3 bay leaves
2 sprigs of rosemary
½ pork shoulder, off the bone, skin removed and discarded
Olive oil
500ml/17fl oz off-dry wine, such as riesling or gewürztraminer
400g/14oz rhubarb, cut into 5cm lengths
Spinach, to serve
Method:
Preheat the oven to 180C/350F/gas 4. Spread the onions, celery, bay leaves and rosemary over the base of a very large baking tray. Season the pork very generously all over with salt and pepper and sit it on top of the vegetables. Drizzle with oil, then place in the oven for 30 minutes.
Pour over the wine and cover with a sheet of tin foil or grease-proof paper and return to the oven for 90 minutes, basting the meat every 30 minutes.
Place the rhubarb in a bowl, season well and toss in a little olive oil. Remove the covering from the pork and scatter the rhubarb pieces around the tray. Return to the oven, uncovered, for a final 30 minutes, until the rhubarb is tender and the meat is so soft that you can easily pull a bit off. Sometimes you will come across a shoulder that is tougher than others, so you may have to cover it again and return it to the oven for a bit longer until it's perfectly soft.
Leave the pork to rest for 15 minutes. Transfer to a board and pull the meat apart with a couple of forks. Return to the tray with the cooking juices and make sure it's nicely covered in sauce.
Serve with a big spoonful of rhubarb and onions, plenty of cooking liquid and some spinach."
Original recipe here
http://www.telegraph.co.uk/foodanddrink/recipes/9903093/Slow-cooked-pork-shoulder-with-tangy-rhubarb-and-riesling-recipe.html
All the best Jan
