- ½ pork shoulder joint, boneless, about 1kg/2lb 4oz
- 3 anchovies, from a can, cut in half lengthways
- 3 pitted prunes, halved
- 2 tbsp oil
- 85g/3oz unsalted butter
- 3 onions, finely sliced
- ½ tbsp chopped sage
- 3 tbsp plain flour
- 500ml/18fl oz a dark Irish stout
- 450ml/16fl oz chicken stock
- 1 tbsp ground black peppercorns, crushed
- 2 tsp salt
- 2 tsp dried oregano
- 1 tsp dried thyme
- 4 cloves garlic
- 2 tbsp soft brown sugar
- 2 tbsp olive oil
- 2 tbsp wine vinegar
- For the marinade, combine the peppercorns, salt, herbs, garlic and sugar in a food processor, then gradually add the oil and vinegar.
- Make six incisions in the piece of pork and carefully press half a prune and half an anchovy fillet into each slit. Rub the meat with the marinade and leave to marinate in a cool place for at least three hours or ideally overnight.
- Preheat the oven to 150C/300F/Gas 2. Wipe off the marinade and brown the pork off in half the oil and half the butter, until brown on all sides.
- Remove the pork and set aside. Add the remaining butter and oil to the pan and heat gently. Once foaming, add the onions and chopped sage.
- Allow to cook over a gentle heat until the onion is soft and golden-brown. This will take about 20 minutes.
- Add the flour and continue to cook for five minutes, stirring regularly.
- Place the pork back on top of the onion slices in the casserole.
- Add the marinade, stout and chicken stock to the pan, bring to the boil and cover the casserole.
- Cook in the oven for about four and a half hours until the meat is very tender.
- Slice the meat into large chunks. Keep warm.
- Pour all the pan juices into a food processor and blend until smooth. If the liquid is too thin, boil vigorously to reduce.
- Pour over the meat.
- Serve with roast carrots, roast parsnips and mashed potatoes.