Pork Jalfrezi

  • 10 10 mins Preperation
  • 180 180 mins Cooking
  • 4 Servings

Shopping List

  • 1 Sharwood's Jalfrezi Simmer Sauce
  • 1.2kg / 2lb 10oz pork butt
  • 2 cucumbers, halved, deseeded and sliced
  • 1/2 cup white wine vinegar
  • 1/2 cup fine sugar


    1. In a large mix bowl, add the pork and pour over the Sharwood’s Jalfrezi Simmer Sauce, covering all the pork.
    2. Transfer the pork to a shallow baking dish and cover with cling film.
    3. Leave in the fridge for 1 – 2 hours. (Not essential if you don’t have the time)
    4. Preheat the oven to 180°C/160°c fan/ 350F / Gas Mark 4.
    5. Remove from fridge, remove the cling film and place the pork in the oven for 30 minutes.
    6. Turn down the oven to 160°C/140°c fan / 320F / Gas mark 3.
    7. Remove pork from the oven and baste. Cover the pork with foil, pinching the foil round the edges of the tin to make a good seal.
    8. Put the pork in the oven and cook for 3 – 3 ½ hours until the pork is cooked through (basting once every hour and re-covering).
    9. Take out the pork and place on a large wooden board.
    10. Leave to rest for 15 minutes then pull it apart with 2 forks.
    11. For the cucumbers, bring the white wine vinegar and sugar to the boil in a pan. When cooled, pour over the cucumbers and serve alongside the pork.

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