- 2.2 kg corned shoulder of pork (see note)
- 1 onion, coarsely chopped
- 5 bay leaves
- 1 tbsp black peppercorns
- 95 gm Dijon mustard (1/3 cup)
- 70 gm dark brown sugar
- 250 ml pale ale (1 cup)
- 250 ml apple cider (1 cup)
- 3 cloves
- 1Place 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.
- 2Preheat 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.
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. Drink suggestion by Max Allen
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