Glazed salt pork

AT A GLANCE

  • Serves 6 people

  • 2.2 kg corned shoulder of pork (see note)
  • 1 onion, coarsely chopped
  • 5 bay leaves
  • 1 tbsp black peppercorns
  • 95 gm (1/3 cup) Dijon mustard
  • 70 gm dark brown sugar
  • 250 ml (1 cup) pale ale
  • 250 ml (1 cup) apple cider
  • 3 cloves
01   Place pork in a large saucepan, cover with cold water, add onion, 3 bay leaves and peppercorns, bring to the boil, then reduce heat to medium and simmer for 1 hour. Drain and set pork aside to cool slightly. Discard onion, bay leaves and peppercorns.
02   Preheat oven to 175C. Place pork on a wire rack inside a roasting pan and, using a sharp knife, score pork skin. In a bowl, combine mustard and sugar and spread evenly over pork, then add remaining ingredients to pan and roast, basting regularly, until pork is mahogany in colour (about 3 hours). Remove from oven, cover loosely with foil and stand for 10 minutes. Thinly slice and serve.
Note Corned shoulder of pork has been cured in a brine solution. It may need to be ordered in advance from select butchers.

Recipe:

RODNEY DUNN

Photography:

CHRIS CHEN

Styling:

LISA FEATHERBY AND ELODIE RAMBAUD

Drinking Suggestion:

FARMHOUSE CIDER. , suggested by MAX ALLEN

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