Name: Glazed salt pork
Prep time: 20 min
Cook time: 240 min
Total time: 260 min
Yield: 6
Ingredients: 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

Glazed salt pork

Take your Easter feast down the road less travelled.

Serves 6

Prep

20M

Cook

Total

4H 20M

Ingredients

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

Method

Main

1.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.

2.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.

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
Notes