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HOW TO Easy weekend dinners: Savory shoulder of pork with curry and anchovy paste


Shoulder of Pork with Curry and Anchovy Paste

Shoulder of Pork with Curry and Anchovy Paste

Shoulder of Pork with Curry and Anchovy Paste



  • 2-3kg pork shoulder, bone-in
  • 1 tbsp sunflower oil
  • 4 tbsp Thai green curry paste
  • 3-4 anchovy fillets
  • 150g butter
  • 1 large onion, finely chopped
  • 250g gluten-free breadcrumbs
  • 1 tbsp chopped sage
  • 1 tbsp fresh thyme
  • 4 tbsp chopped fresh flat-leaf parsley
  • salt and black pepper


  1. Preheat the oven to 200C.
  2. Brush the pork with oil and season well.
  3. In a bowl, combine the curry paste and anchovies. Rub the paste mixture over the pork and place the joint of pork on to an ovenproof dish.
  4. Transfer to the oven for 30 minutes, then cover with foil and reduce the heat to 150C and cook for a further 2½-3 hours. Remove from the oven and allow to rest on a board for about 5-10 minutes. When cool enough to handle, use two forks to shred the meat into pieces.
  5. While the pork is roasting, prepare the sides. To make the stuffing, melt the butter in a large frying pan and add the onion. Sauté the onion for 3-4 minutes until softened and translucent but not coloured.
  6. Remove from the heat and transfer into a large bowl. Add the breadcrumbs and herbs to the bowl and stir to combine well.
  7. Transfer the breadcrumb stuffing into a ceramic dish, cover with tin foil and place in the oven for 15-20 minutes. Remove from the oven and serve.