A good, hearty roast is always a winner on any menu. So why not make it with succulent Australian pork? Coming in at just $6.50 a plate, this dish teams crispy crackling with juicy pork meat to go alongside roasted vegetables, mashed potato, or even a zesty salad.
Ingredients (serves 10)
- 4kg pork shoulder, bone in, skin on
- Sea salt, for rubbing
- 6 carrots, sliced lengthways
- 4 onions, halved, unpeeled
- 2 bulbs fennel, quartered
- 6 cloves garlic, halved, unpeeled
- 6 bay leaves
- 1 bunch sage, roughly chopped
- 20g fennel seeds
- 6 star anise
- 3 cinnamon sticks
- 1L apple cider
- 100mls soy sauce
- Lemon juice, to serve
Method: pork shoulder
- Place pork on a large tray. Pat skin dry with paper towel and rub
liberally with sea salt. Leave uncovered in fridge overnight to dry
out skin.
To cook:
- Preheat oven to 220°C.
- Toss vegetables, herbs and spices in a large deep gastronorm with
cider, soy and 100mls water. Mix well then spread over the base of
the gastronorm to form a trivet for the pork to sit on. Place pork on
top skin side up. - Roast pork for 30-40 minutes until skin starts to crackle. Reduce
temperature to 150°C and roast for 3-4 hours until meat is very
tender and coming away from the bone. If the liquid reduces too
fast in the tray add another litre of water to ensure tray does not
dry out.
To serve:
- Remove pork from oven. Remove crisp skin and chop into pieces.
Pull meat off the bone into large pieces. - Serve pork with roasting vegetables and tray juices. Squeeze with
a little lemon juice to serve.