Spiced rhubarb relish with seasoned pork shoulder
Spiced rhubarb relish with seasoned pork shoulder
Ingredients
- 1 tablespoon neutral-flavoured oil
- red onion, finely diced
- 1 clove garlic, chopped
- 1 tablespoon fresh ginger, grated
- caraway seeds, ground cumin and ground coriander 1 teaspoon each
- 400 g rhubarb, chopped
- ¾ cup red wine vinegar
- ¾ cup caster sugar
- 1 tablespoon orange zest
Seasoned pork shoulder
- pork shoulder, around 1.25kg
- cup apple juice, mixed with 3 cups water
- 2 cinnamon sticks
- 6 juniper berries, crushed
- 2-3 stalks rosemary
- 1 tablespoon sea salt
Instructions
- 1
Preheat the oven to 175°C. Arrange the pork shoulder, skin side up, in a roasting dish. Pour the apple juice and water around the meat, and add the cinnamon sticks, juniper berries, and rosemary to the liquid. Rub sea salt into the exposed skin.
- 2
Roast the pork for 1 hour 20 minutes, or until the meat feels tender and pulls away from the bone, and the skin is crisp and puffed. Rest for at least 10 minutes before slicing.
- 3
While the pork is roasting, make the relish. Heat the oil in a medium saucepan and sauté the red onion, garlic, ginger, and spices for 2-3 minutes over gentle heat until soft and fragrant.
- 4
Add the rhubarb, red wine vinegar, caster sugar, and orange zest to the saucepan, then simmer for 10-15 minutes, or until the rhubarb has softened and broken down.
- 5
Serve the sliced pork with crusty bread, soft cheese, and a dollop of the rhubarb relish.
