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 128
This winter issue of dish is about comfort and connection. Celebrating the best of New Zealand and Australian produce, it brings together recipes from some of our most-loved chefs, including Moroccan Chicken Soup, Mint-glazed Roasted Leg of Lamb, Slow Cooker Braised Red Wine and Miso White Chocolate Cheesecake. Find plenty to carry you through the colder months, from flaky sausage rolls and mushroom pie, to soul-soothing pasta, nostalgic baking, weekend market inspiration and dinner party menus. There’s a spotlight on the Outstanding Food Producer Awards, recipes from Caroline Griffiths’ Midnight Spaghetti, and a deep dive into the difference between Kiwi syrah and Aussie shiraz.