Meltingly tender pork can be used in a variety of dishes. Pack it into Asian steamed buns with a slick of hoisin sauce or place on warm tortillas with shredded salad and roll up.
Serves: 8
INGREDIENTS
2-kilogram piece skin-on pork shoulder
1 teaspoon smoked paprika
1 teaspoon dry mustard powder
¼ teaspoon ground cloves
sea salt and ground pepper
Apple and Broad Bean Salsa Dressing
¼ cup olive oil
2 cloves garlic, crushed
2 tablespoons each orange juice and lime juice
½ teaspoon dried oregano
½ teaspoon ground cumin
1 teaspoon Dijon mustard
salt and ground pepper
To serve
2 cups frozen broad beans, blanched and peeled
1 green apple, julienned
1 tablespoons capers, roughly chopped
2 tablespoons chopped parsley
METHOD
Preheat the oven to 140°C fan bake.
Combine all the dry ingredients and rub over the flesh side of the pork.
Rub the skin with a little olive oil then sprinkle generously with salt.
Pour ½ cm of water in a roasting dish and add the pork, skin side up.
Roast for about 6 hours, or until the meat is very tender when pierced with a skewer. Cooking time will depend on the thickness of the pork.
Preheat the grill to its highest setting.
Put the pork under the grill until the skin is crackled and golden, taking care it doesn’t catch and burn.
To serve: Transfer to a serving plate and serve with the cooking juices and the Apple and Broad Bean Salsa.
Apple and Broad Bean Salsa: Whisk all the dressing ingredients together in a large bowl and season. Add all the ingredients to the dressing and gently combine.
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In Dream Escape, we journey from Japan and Morocco to Italy, India and beyond, sharing recipes inspired by travel, heritage and comfort. We celebrate the champions of the Outstanding Food Producer Awards, explore the stories and recipes of chefs shaped by their cultural roots, and warm up with everything from West African soups and slow-braised lamb to porchetta, butter chicken and beef noodle soup. Alongside destination menus, Scandinavian sweets and cosy pub classics, Chrisanne Terblanche shares her favourite street-side dining spots in Bangkok, while Yvonne Lorkin explores red wine varietals. This issue, we invite you to slow down, turn the pages and escape through food.