Slow cooked pork is always worth the wait as the melt-in-your-mouth meat falls off the shoulder bone, filling your stomach and warming your heart.
- 3kg free-range pork shoulder, bone out and skin on
- olive oil and salt for cooking
- 1 kg waxy potatoes, e.g. Pink Fir Apple
- 3 French shallots, peeled and sliced
- 1 handful flat-leaf parsley
- fennel flowers
- 1 handful chopped chives
- 3 anchovy fillets
- 5 cloves purple garlic, whole, unpeeled
- 100 ml concentrated pork jelly or stock (chicken or beef work fine)
- 250 g mustard powder
- 250 ml white wine vinegar
- 25 g salt
- 25 g sugar
- 280 ml cold water
- ½ lemon, juiced
- 1 bunch silverbeet, stalks removed
- 1 tbsp butter
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
1. Pre-heat the oven to 150°C (if it’s fan-forced, turn it down to 130°C). Take your pork shoulder and rub it dry with paper towel, score the fat on a diagonal, careful not to cut all the way to the meat, score the other way to create a diamond pattern. Then rub the top with oil and salt and leave it to the side.
2. Wash the potatoes and cut into slices about 3-4 cm thick.
3. Place the sliced potatoes evenly across the bottom of a large deep roasting dish, top with shallots, tear over the parsley and fennel flowers, cut the chives into thirds, and scatter, then anchovies and garlic. Mix all the ingredients up and then make sure they are evenly spread. Add the jelly or stock. Season the meat of the pork with pepper and salt and place the pork skin side up on top.
4. Place the dish into the oven and cook for 6 hours.
5. Check the pork after 2–3 hours to see that it is not cooking too quickly. If the skin has coloured and crisped, place a piece of tinfoil over the top and continue cooking. If the crackle isn’t working, heat up your grill and once it is hot slide your pork under. Be very careful as it will burn very quickly – make sure you are there watching it at all times.
6. For the mustard, place the mustard flour, vinegar, salt, sugar, cold water and lemon juice in a medium saucepan, mix well to combine. Place over a high heat and bring to the boil, then reduce to a simmer. Stirring continuously for 10-15 minutes until thick and smooth. Transfer into a jar.
7. For the greens, cut the stems from the silver beet, place a large frying pan over a high heat, drizzle with olive oil, add the silver beet and a pinch of salt, use tongs to toss, add the butter and toss until wilted.
• You can store the mustard in a jar in the fridge for up to a year.