1½ tbspfennel seeds2 tspcoriander seeds25 gm eachbrown sugar and white sugar25 gmsea salt flakes1pork shoulder (about 5.5kg), skin scored300 mldry white wine400 mlchicken stock6red plums, halved, stones removed4garlic cloves, unpeeled, bruised
Dry-roast fennel and coriander seeds in a frying pan over medium heat until fragrant (30 seconds). Crush in a mortar and pestle, combine with sugar and salt and massage into pork skin. Refrigerate for flavours to develop (4-5 hours).
Preheat oven to 200C. Place pork on a rack over a roasting pan, add half the wine and half the stock in base and roast until pork starts to colour (30 minutes). Reduce heat to 150C and roast until tender, topping up with extra wine and stock as required (7½-8 hours). Add plums and garlic, carefully stir to combine and roast until meat is very tender (30 minutes). Set pork aside to rest (30 minutes). Strain pan juices (reserve plums) and reduce sauce over medium heat to a sauce consistency (20-25 minutes). Slice pork and serve with pan juices and plums.
This recipe is from the May 2013 issue of Australian Gourmet Traveller.
This recipe makes use of the last of the late-autumn plums – preferably red or blood plums. If you can’t find any, substitute pears. Any leftover pork can be shredded and tossed through a crisp salad of autumn greens or stuffed into soft white rolls the next day.