Browse All Recipes

Glazed salt pork

Take your Easter feast down the road less travelled.

By Rodney Dunn
  • 20 mins preparation
  • 4 hrs cooking
  • Serves 6
  • Print
Glazed salt pork


  • 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


  • 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

  • undefined: Rodney Dunn