Name: Pork shoulder with chickpeas and pickled vegetables
Prep time: 20 min
Cook time: 150 min
Total time: 170 min
Yield: 8
Ingredients: 1 corned pork shoulder (about 2.8kg, see note); 600 gm (3 cups) dried chickpeas, soaked overnight in cold water, drained; 2 fresh bay leaves; 5 each of whole cloves and allspice; 1 onion, coarsely chopped; To serve: Dijon mustard; Pickled vegetables; 2 carrots, cut into 5mm-thick batons; 2 Spanish onions, thinly sliced; 1 celery heart, thinly sliced; 300 ml cider vinegar; 95 gm raw caster sugar; 2 tsp celery seeds

Pork shoulder with chickpeas and pickled vegetables

Australian Gourmet Traveller recipe for pork shoulder with chickpeas and pickled vegetables.

Serves 8

Prep

20M

Cook

2H 30M

Total

2H 50M

The leftovers of this dish make for a mean toasted sandwich. The pickled vegetables can be prepared ahead and stored in the refrigerator for at least a week. You’ll need to begin this recipe a day ahead.

Ingredients

1 corned pork shoulder (about 2.8kg, see note)

600 gm (3 cups) dried chickpeas, soaked overnight in cold water, drained

2 fresh bay leaves

5 each of whole cloves and allspice

1 onion, coarsely chopped

To serve: Dijon mustard

Pickled vegetables

2 carrots, cut into 5mm-thick batons

2 Spanish onions, thinly sliced

1 celery heart, thinly sliced

300 ml cider vinegar

95 gm raw caster sugar

2 tsp celery seeds

Method

Main

1.For pickled vegetables, place carrot, onion and celery in a bowl, scatter with 1 tbsp sea salt, mix to combine and stand until water leaches from vegetables (10-15 minutes). Combine vinegar, sugar and 50ml water in a small saucepan, stir over low heat to dissolve sugar, then cool to room temperature. Rinse vegetables under cold water, drain well, add to vinegar mixture and stand for at least 15 minutes at room temperature to pickle.

2.Place pork in a large saucepan or casserole. Add remaining ingredients (except mustard) and enough water to cover and bring to the boil over high heat. Reduce heat to low and simmer until pork and chickpeas are tender (2¼-2½ hours).

3.Remove pork from liquid and thickly slice. Drain chickpeas (discarding spices) and serve pork with chickpeas, pickled vegetables and mustard to the side.

Corned pork shoulder may need to be ordered in advance from select butchers.
Drink Suggestion: Aromatic full-flavoured white, such as viognier. Drink suggestion by Max Allen
Notes