AT A GLANCE
Unfiltered vinegar has a lovely, slightly funky flavour, a bit like natural wine. Use regular apple cider vinegar if you can't find it. Begin this recipe a day ahead to dry out the pork skin.
|01||Score pork skin at 1cm intervals, then place on a wire rack over the sink. Pour boiling water over the skin, then place pork in fridge overnight uncovered for skin to dry out.|
|02||Preheat oven to 150C. Drizzle pork flesh (not skin) with olive oil, then place in a roasting pan skin-side up, scatter crushed peppercorns and five-spice over skin and rub well into the cuts. Roast in oven until cooked through (1½ hours), then increase oven to 220C and cook until skin crackles (20-30 minutes). Set aside uncovered in a warm place for an hour to rest.|
|03||For pickled quince, combine ingredients in a saucepan, bring to a simmer, then reduce heat to low and cook until quince are pink and tender (45 minutes to 1 hour). Cool in liquid, then refrigerate for 2-3 hours for flavours to meld. Pickled quince will keep refrigerated in an airtight container for up to 3 weeks.|
|04||For celeriac rémoulade, combine ingredients in a bowl, add a little water to thin mixture slightly and season to taste.|
|05||Slice pork and serve with celeriac rémoulade and pickled quince.|
Note Unfiltered apple cider vinegar is available from select delicatessens. If it's unavailable, substitute regular apple cider vinegar.