Day 7: a few of my favourite things

I often wonder whether or not I could become vegetarian, and, during these moments of contemplation, I convince myself that I probably could - if I wanted to. I think it’s not the meat I’d miss, but the flavour it imparts in cooking; the use of its juices in gravies and sauces, for example, and drippings when roasting potatoes. A mushroom bourguignon, although utterly delicious, is no alternative to me for a beef edition. I then, quite rapidly, decide that I am perfectly fine as I am and shall keep my diet as it is. Source responsibly, and even my morals take side. Many say it’s bacon that they couldn’t do without, but for me - it’s pork shoulder, or pork butt as it’s referred to in America. Marbled with fat, and bursting with flavour - it is my true indulgence. The fattier bits are the best here. So moist. So succulent.

Nigella’s Pork with Prunes, Olives and Capers

Pork shoulder, capers, olives and prunes - these are but a few of my favourite things. I was introduced to using prunes in cooking, particularly stews, when I started visiting Poland. These soft, plump, juicy, molasses-like - for lack of a better word - blobs, add a wonderful bittersweet intensity to cooking. They are sweet, but with a dark treacle-like, gentle bitterness that, I think, add a unique depth of flavour - especially in slow-cooking. I have not, however, cooked (hot) with capers and olives, so when I saw Nigella’s Pork with Prunes, Olives and Capers, I knew it had to feature in the 365 Days of Nigella challenge and it was sure to introduce a new flavour to the table.

Expectations did not disappoint. As most, I’m sure, the first mouthful I tend to aim for when diving into a stew is the one to contain the sweetly-tender meat, and here was no exception. I was surprised, pleasantly, with the flavours the pork had taken on from the capers and olives. The prunes added their usual rich, slightly burnt-bitter-sweetness, greatly augmented by the tangy, saltiness from the capers. The broth-like sauce of the stew was a thing of dreams; one where I quite happily sit in a quiet corner greedily slurping as I watch for prying eyes.

I cook pork shoulder often. Very often. And, today, I am acquainted with a new way of featuring it on our table.

Flavour musings

Even just preparing the pork, prunes, olives and capers to steep in their bath of white wine and oregano, was a revelation to the senses. As instructed I marinated overnight, and then cooked the next day. We had a cheeky taste (hello divinity) but decided it would be for the dinner the following day - and with all stews, a second overnight stay in the fridge, once cooked, will only do good things. I served this with vermouth braised greens and an express truffle & parmesan polenta mash (another first for me).