Served on a bed of Asian style slaw, topped with mouth-watering tender pork pieces & crispy crunchy crackling. Drizzled with a smooth tangy plum sauce, trust us, your guests will be coming back for more.
Try clarified butter for cooking, for a higher smoke point. Put a butter block in a glad bag and leave in a pot of hot water until melted. Chill in the fridge until solid, and then wash off the white milk solids.
2 kg piece pork shoulder
3 Tablespoons oil
3 teaspoon salt
850g tin black doris plums (save 150g for sauce, use the rest for pork)
1 cinnamon stick
6 star anise
15 juniper berries
4 gloves garlic, halved
2 thumbs fresh ginger, halved
Ground black pepper
1 red onion, sliced
1 ½ cups water
75g Westgold butter
150gm black doris plums, pureed
2 cinnamon stick
4 star anise
10 juniper berries
1 thumb ginger
1 clove garlic
1/2 cup water
2 Tablespoons brown sugar
Salt and pepper
3 carrots, peeled
250g bag mung bean sprouts
¼ red cabbage
2-3 sticks celery
2 teaspoons fresh ginger, finely chopped
Handful picked fresh coriander leaves
1 red chilli, thinly sliced
100g toasted chopped hazelnuts
2 Tablespoons toasted sesame seeds
Preheat oven to 220 deg c. Pat pork dry with paper towels (if time allows, leave the pork uncovered overnight in the fridge to dry out the skin for best crackling results) and score the skin with a sharp knife into 2cm by 4cm rectangles. Rub the oil and salt into the skin. Place in a roasting dish and put on a high shelf in the oven for 20-30 mins until skin starts to bubble. Remove from the oven and lower temperature to 140 deg c. To the roasting dish add all the plum juice and the rest of the plums (saving 150gm for the sauce) water, spices, garlic and onion. Cover with double layer of tin foil and cook for 3 1/2 to 4 hours. Remove from the oven, uncover and leave until luke warm.
Put water, sugar and spices into saucepan, cover and simmer for
30 mins. Remove spices and add remaining pureed plums and simmer 5-10 minutes. Remove from the heat and whisk in the butter a little at a time until fully incorporated. Check the flavour and season if required. Keep warm.
Using a mandolin (or sharp knife) slice carrots into fine matchsticks, finely slice red cabbage and place in a large bowl with the sprouts, celery, ginger and coriander. Toss to combine. Pile salad onto serving platter.
Remove the crackling and cut into pieces. Tear the pork into chunks and pile into salad and add crackling pieces. Sprinkle over chilli, hazelnuts and sesame seeds. Pour the sauce into a jug and serve.
For the crispiest, crunchiest crackling, we recommend buying your pork on a tray with wrap instead of buying it vacuum packed.
Meat that is vacuum packed will retain too much moisture so you won’t get much crackle.