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Glazed salt pork

You'll need

2.2 kg corned shoulder of pork (see note) 1 onion, coarsely chopped 5 bay leaves 1 tbsp black peppercorns 95 gm (1/3 cup) Dijon mustard 70 gm dark brown sugar 250 ml (1 cup) pale ale 250 ml (1 cup) apple cider 3 cloves


  • 01
  • 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.
  • 02
  • 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.
Note Corned shoulder of pork has been cured in a brine solution. It may need to be ordered in advance from select butchers.

At A Glance

  • Serves 6 people
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At A Glance

  • Serves 6 people

Drink Suggestion

Farmhouse cider.

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