Meltingly tender pork can be used in a variety of dishes. Pack it into Asian steamed buns with a slick of hoisin sauce or place on warm tortillas with shredded salad and roll up.
Serves: 8
INGREDIENTS
2-kilogram piece skin-on pork shoulder
1 teaspoon smoked paprika
1 teaspoon dry mustard powder
¼ teaspoon ground cloves
sea salt and ground pepper
Apple and Broad Bean Salsa Dressing
¼ cup olive oil
2 cloves garlic, crushed
2 tablespoons each orange juice and lime juice
½ teaspoon dried oregano
½ teaspoon ground cumin
1 teaspoon Dijon mustard
salt and ground pepper
To serve
2 cups frozen broad beans, blanched and peeled
1 green apple, julienned
1 tablespoons capers, roughly chopped
2 tablespoons chopped parsley
METHOD
Preheat the oven to 140°C fan bake.
Combine all the dry ingredients and rub over the flesh side of the pork.
Rub the skin with a little olive oil then sprinkle generously with salt.
Pour ½ cm of water in a roasting dish and add the pork, skin side up.
Roast for about 6 hours, or until the meat is very tender when pierced with a skewer. Cooking time will depend on the thickness of the pork.
Preheat the grill to its highest setting.
Put the pork under the grill until the skin is crackled and golden, taking care it doesn’t catch and burn.
To serve: Transfer to a serving plate and serve with the cooking juices and the Apple and Broad Bean Salsa.
Apple and Broad Bean Salsa: Whisk all the dressing ingredients together in a large bowl and season. Add all the ingredients to the dressing and gently combine.
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Issue #115
Issue 115 is packed with inspiration for all kinds of cosy meals – whether you’re dining alone, as two or with a few. We start with our Plating Game interview with Jesse Mulligan which inspired a medley of curries and sides then move on to a round up of easy one-pan chicken dishes, a variety of pasta bakes and meatballs, and using one simple yet delicious tart base we whip up five fab filling options. Sarah’s wintry faves include a moreish chorizo (not) carbonara, lamb and spinach filo pie and we finish off with sweet treats and decadent puds. We love seeing what you create, don’t forget to share your dish dishes with our Facebook community. When it comes to winter cooking, make it SIMPLY YUM!