The leftovers of this dish make for a mean toasted sandwich. The pickled vegetables can be prepared ahead and stored in the refrigerator for at least a week. You’ll need to begin this recipe a day ahead.
- 1 corned pork shoulder (about 2.8kg, see note)
- 600 gm (3 cups) dried chickpeas, soaked overnight in cold water, drained
- 2 fresh bay leaves
- 5 each of whole cloves and allspice
- 1 onion, coarsely chopped
- To serve: Dijon mustard
- 2 carrots, cut into 5mm-thick batons
- 2 Spanish onions, thinly sliced
- 1 celery heart, thinly sliced
- 300 ml cider vinegar
- 95 gm raw caster sugar
- 2 tsp celery seeds
- 1For pickled vegetables, place carrot, onion and celery in a bowl, scatter with 1 tbsp sea salt, mix to combine and stand until water leaches from vegetables (10-15 minutes). Combine vinegar, sugar and 50ml water in a small saucepan, stir over low heat to dissolve sugar, then cool to room temperature. Rinse vegetables under cold water, drain well, add to vinegar mixture and stand for at least 15 minutes at room temperature to pickle.
- 2Place pork in a large saucepan or casserole. Add remaining ingredients (except mustard) and enough water to cover and bring to the boil over high heat. Reduce heat to low and simmer until pork and chickpeas are tender (2¼-2½ hours).
- 3Remove pork from liquid and thickly slice. Drain chickpeas (discarding spices) and serve pork with chickpeas, pickled vegetables and mustard to the side.
Corned pork shoulder may need to be ordered in advance from select butchers.
Drink Suggestion: Aromatic full-flavoured white, such as viognier. Drink suggestion by Max Allen
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