This lovely slow cooked Pork Shoulder with Leeks, Chestnut Mushrooms and Cream recipe is perfect for a weekend supper when you have a moment to slow down a little and spend some time in the kitchen pottering around with good ingredients. I like to get this dish cooking then head out into the garden or go for a blustery autumn walk before gathering round the table to eat.
I like to look for the ‘spare rib’ joint for this wonderfully rich and comforting braise. It comes from the top of the shoulder and is beautifully marbled, which means it’s ideal for cooking slowly at a low heat. I like to serve this pork dish with mashed potatoes, but it would work equally well with rice, polenta, or a simple pasta. If you can’t find a spare rib joint, try this same recipe with a rolled pork belly instead. It’ll be even richer.