Sharwood's Jalfrezi Cooking Sauce
1.2kg / 2lb 10oz
cucumbers, halved, deseeded and sliced
cup white wine vinegar
cup fine sugar
In a large mix bowl, add the pork and pour over the Sharwood’s Jalfrezi sauce, covering all the pork.
Transfer the pork to a shallow baking dish and cover with cling film.
Leave in the fridge for 1 – 2 hours. (Not essential if you don’t have the time)
Preheat the oven to 180°C/160°c fan/ 350F / Gas Mark 4.
Remove from fridge, remove the cling film and place the pork in the oven for 30 minutes.
Turn down the oven to 160°C/140°c fan / 320F / Gas mark 3.
Remove pork from the oven and baste. Cover the pork with foil, pinching the foil round the edges of the tin to make a good seal.
Put the pork in the oven and cook for 3 – 3 ½ hours until the pork is cooked through. (Basting once every hour and re-covering)
Take out the pork and place on a large wooden board.
Leave to rest for 15 minutes then pull it apart with 2 forks.
For the cucumbers, bring the white wine vinegar and sugar to the boil in a pan. When cooled, pour over the cucumbers and serve alongside the pork.
Serve & Enjoy
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