crispy slow-cooked pork shoulder,
green bean and pea salad
- 2kg bonelesss pork shoulder, skin on
- 1 cup (250ml) apple cider vinegar
- 2 bulbs garlic, halved
- 4 bay leaves
- 1 bunch tarragon
- ⅓ cup (60g) brown sugar
- 1 cup (250ml) water
- 1 tablespoon sea salt flakes
- 400g green beans, trimmed and shredded
- 1 cup (140g) frozen peas, thawed
- 2 cups red-vein sorrel leaves or baby spinach leaves
apple cider dressing
- 1 eschalot (French shallot), finely chopped
- 1 tablespoon apple cider vinegar
- 1 tablespoon extra virgin olive oil
- 1 teaspoon coriander seeds, toasted and crushed
- Preheat oven to 200°C (400°F). Using a sharp knife, remove the rind from the pork and set aside. Butterfly the pork to create a 4cm-thick piece+.
- Place the vinegar, garlic, bay leaves, tarragon, sugar and water in a large deep-sided baking dish and mix to combine. Add the pork, cover with aluminium foil and cook for 3 hours. Remove the foil and cook for a further 30 minutes.
- While the pork is cooking, divide the rind between 2 oven trays and cook for 20 minutes or until crisp and golden. Remove from the tray and sprinkle with the salt. Set aside.
- Cook the beans in a large saucepan of salted boiling water for 2 minutes or until al dente. Drain and refresh under cold water. Shred the pork and set aside to cool slightly.
- To make the apple cider dressing, place the eschalot, vinegar, oil, salt, pepper and coriander seeds in a small bowl and mix to combine.
- Place the beans, peas, sorrel and pork in a large bowl. Add the apple cider dressing and gently toss to combine. Top the salad with the pork crackling to serve. Serves 4–6.
+ You can ask your butcher to butterfly the pork shoulder for you.
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