ingredients:
Pork shoulder or Pork Belly with skin on 800g-1kg
1 Onion ( cut to big pieces )
5 gloves of garlic ( whole with no skin )
4 Potatoes ( cut to wedges )
500ml chicken stock
Merianade:
Salt , papper , turmeric powder , bay leaves 2-3 pieces , garlic granules , olive oil rub all this over the pork , pour 1/2 a cup of white wine over it and Merianade for about 2 hours if you have time.
Gravy:
2 tbsp corn starch with with a 2 tbsp of the juice from the pot , mix well.
Method:
Put the onion garlic gloves in an oven prove pot , put the pork in with skin side on top ,
Pour over the chicken stock then bake in the oven or airfares 180 on for 2 hours,
After 2 hours put the potatoes wedges in put them in the sauce as much as possible,
Bake for another 1/2 hour or until the potatoes cooked.
Take the pork out for rest , take the potatoes out , you can either fried them in a pan over a little oil or bake them in the oven until all the sides are crisped.
While baking the potatoes we can make the gravy, strain the cooking liquid through a colander over a small pot ,
Put 2 tbsp corn starch in a small bowl add 2 tbsp of the liquid , mix well
Heat the liquid in low heat put the corn starch mixture in and stir until it start to boil see the thickness if too thick can add a bit of hot water or if too thin mix a little corn starch mixture then pour in a sauce jug.
Take out the skin cut the meat into pieces around the potatoes by the side with the jug of gravy.
It is very good serve with rice yum yum .
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