Glazed salt pork
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Serves
6
Cooking Time
Prep time 20 mins, cook 4 hours
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2.2 kg
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corned shoulder of pork (see note)
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1
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onion, coarsely chopped
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5
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bay leaves
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1 tbsp
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black peppercorns
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95 gm (1/3 cup)
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Dijon mustard
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70 gm
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dark brown sugar
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250 ml (1 cup)
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pale ale
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250 ml (1 cup)
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apple cider
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3
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cloves
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1
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Place pork in a large saucepan, cover with cold water, add onion, 3 bay leaves and peppercorns, bring to the boil, then reduce heat to medium and simmer for 1 hour. Drain and set pork aside to cool slightly. Discard onion, bay leaves and peppercorns.
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2
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Preheat oven to 175C. Place pork on a wire rack inside a roasting pan and, using a sharp knife, score pork skin. In a bowl, combine mustard and sugar and spread evenly over pork, then add remaining ingredients to pan and roast, basting regularly, until pork is mahogany in colour (about 3 hours). Remove from oven, cover loosely with foil and stand for 10 minutes. Thinly slice and serve.
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Note Corned shoulder of pork has been cured in a brine solution. It may need to be ordered in advance from select butchers.
Drink Suggestion Farmhouse cider.
RECIPE Rodney Dunn
PHOTOGRAPHY Chris Chen
STYLING Lisa Featherby and Elodie Rambaud
DRINK SUGGESTION Max Allen