Phil Vickery's succulent pork recipe

• 1.2 kg (2.6lbs) Shoulder of pork, fat on, skinned and cut into 6cm chunks
• 3 pinches Pepper
• 80 g (2.8oz) Sugar
• 2 Onions, peeled, then chopped roughly
• 3 tbsp Worcestershire sauce
• 3 tbsp Soy sauce
• 4 tbsp Lemon juice
• 2 Chicken stock cubes
• 12 Ripe plums, halved
• 200 g (7.1oz) Black pudding, cut into slices
• 1 pinch Salt
• 225 g (7.9oz) Frozen peas, cooked
• 1 tsp Arrowroot or cornflour (optional, use to thicken sauce if required)

1. Pre-heat the oven to 180C, 350F or Gas 4.
2. Heat the sugar in a large saucepan, that has a tight-fitting lid.
3. Stir until you have a thick caramel.
4. Dry the pork chunks on kitchen towel, the drier the better.
5. Pepper the pork well, and then add to the caramel.
6. Mix well and cook for 2-3 minutes.
7. Add the onions, sauces, lemon juice, stock cubes and mix well.
8. Bring to the boil, then add the plums, black pudding, a little salt and again, mix well.
9. Bring back to the boil, then cover well, and place in the pre-heated oven.
10. Cook for 2 hours and check to see if the meat is very tender and cooked through.
11. If cooked, stir in the peas and warm through.
12. Serve with boiled new potatoes, crushed slightly.

pork, pepper, sugar, onions, worcestershire sauce, soy sauce, lemon juice, chicken, black pudding, salt, frozen peas, arrowroot

Taken from www.lovefood.com/guide/recipes/12643/phil-vickerys-succulent-pork (may not work)