neutral-flavoured oil 1 tablespoon
red onion 1, finely diced
garlic 1 clove, chopped
fresh ginger 1 tablespoon, grated
caraway seeds, ground cumin and ground coriander 1 teaspoon each
rhubarb 400 grams, chopped
red wine vinegar ¾ cup
caster sugar ¾ cup
orange zest 1 tablespoon
Seasoned pork shoulder
FREE RANGE BONELESS PORK SHOULDER 1.2KG
apple juice 1 cup, mixed with 3 cups water
cinnamon sticks 2
juniper berries 6, crushed
rosemary 2-3 stalks
sea salt 1 tablespoon
For the PORK SHOULDER, arange meat, skin side up, in a roasting dish. Pour juice and water around; add cinnamon, juniper and rosemary to the liquid. Rub sea salt into exposed skin.
Preheat oven to 175 degrees C.
Roast PORK for 1 hour 20 minutes or until meat feels tender and pulls away from bone, and skin is crisp and puffed. Rest for at least 10 minutes before slicing.
While pork is roasting, make the relish. Heat the oil in a medium saucepan and sauté the red onion, garlic, ginger and spices for 2-3 minutes over a gentle heat until soft and fragrant. Add rhubarb, vinegar, sugar and zest, then simmer for 10-15 minutes or until rhubarb has softened and broken down.
Wow! We bought super yummy steaks from the Clarks butchers which were delicious and this was a very luxurious way to serve them. Very Satisfied - Ponsonby