Let me introduce you to your new FAMILY FAVOURITE Roast; Whole Pork Scotch.
Traditional pork cuts are a great lean flavoursome meat choice for the family, however some cuts have been under-rated in Australia as we lean towards Lamb & Beef cuts as our "go to" roasts. When you think of Scotch Fillet of Beef, this is the pork equivalent. It is a boneless cut of pork that is lean and easily absorbs you families favourite flavours.
Whilst I favour a bone in Whole Pork Shoulder for my "Pulled Pork", the Americans and many Australian Chefs use a boneless Whole Pork Scotch. The Pork Scotch also known as "Pork Collar Butt" or "Boston But" has the added benefit of a reduced cooking time than a bone in Pork Shoulder. I have always judged my Pulled Pork being ready when the blade bone of my pork shoulder can easily be removed.
Now don't get confused, "the Pork Collar Butt" does not come from the rear of the pig! The word Butt actually originates from old English and means the "the widest part". On a pig the widest part is the shoulder area, not its actual "butt". It must also be noted when referring to American recipes for "Pulled Pork" that the Americans use a larger pig than Aussies! When sourcing our local pigs for customers, our buyer uses a higher set of specifications than any other meat stockist, which is why the colour is always white and our product is always fresh, not ever being frozen.
Whole Pork Scotch is ideal for Braising, stews and casseroles, but a slow one-pot roast is how we roll in My Country Kitchen.
I am delighted to share my favourite way to cook a Whole Pork Scotch for a family of 5. Once you try this simple recipe with a prep time of only 10 minutes you'll be convinced that this new cut of pork on your fork is the way "to go".
Wholesome with loads of flavour, you cannot beat this cut of meat when cooking a delicious, economical family meal. This simple Pot Roast will also dazzle your guests and is so simple, that with so little prep, the cook can also enjoy the festivities. Serve with a lovely salad and a freshly baked crusty loaf of bread, this dish will be a winner every time.
Italian Pot Roasted Pork Scotch
10 minute prep time 45 minute cook time
Serves 5 people
- 2kg Whole Pork Scotch
- 2 tablespoons EVOO
- 4 cloves garlic halved
- 2 sprigs fresh rosemary
- 2 sprigs fresh thyme
- 400g diced tomatoes (a tin is perfect)
- 1 Cup White Wine
- 3 bulbs fennel washed and halved
- 6 shallots
- 10 chat potatoes halved
- Chopped Parsley and/or basil to serve (optional finely chop tender stalks for dish)
- Season Pork Roast with sea salt and black pepper.
- Heat oven to 180o
- Heat EVOO in a large deep pan on stove top, add shallots to pan and brown,
- add pork to the pot and brown.
- Remove pork to a wam plate and deglaze pan with white wine.
- Add garlic, stir to soften. Optional (finely chopped parley and/or basil stems)
- Pop the Pork back in pan, add tomatoes and fresh herbs.
- Reduce heat and simmer covered for 20 minutes.
- Remove lid and turn roast, add fennel bulbs and potatoes to the pot. Pop the lid back on and place in oven at 180o and cook for a further 20-25 minutes until the potatoes are tender.
- Remove roast from oven and allow to rest in pan for 8 minutes to settle juices prior to slicing.
- Serve with fennel, potatoes and a few pan juices.
- Garnish with finely chopped parsley and/or basil leaves.
My butchers roll and net certain cuts of meat such as the above on some occasions. Pork Scotch is often netted so it does not come apart when cooking.
When roasting without so many flavour additions this is a great option.
When I cook this dish I remove netting prior to cooking, however that is completely up to you. The netting can also be removed after cooking.