Mad Butcher's Butcher Est. 1971

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Pork Shoulder with Balsamic Caramelised Apples

INGREDIENTS

- 1.5kg piece of pork shoulder
- bone in
- 1 Tbsp olive oil
- 2 onions
- roughly chopped
- 2 tsp sea salt
- 4 Granny Smith apples (or allow half an apple per person)
- 4 Tbsp balsamic vinegar
- 1 cup water
- stock or white wine
- Small bunch of parsley
- roughly chopped
- 1 tsp lemon zest
Serves : 6-8
Cooking time: 2 hrs 20mins cooking + overnight refrigeration

METHOD

  1. Leave the pork uncovered in the fridge overnight, skin-side up. This dries the skin out, which helps you get crispy crackling.
  2. Preheat oven to 220°C. Rub oil all over the pork and place it in a roasting dish on a trivet of chopped onion. Sprinkle the salt over the skin. Bang it in the oven and cook it for 40-50 minutes on this high heat, by which time crackling will have formed. Lower the temperature to 170°C and keep cooking for 1 hour more.
  3. Peel and quarter the apples and toss them in the balsamic vinegar. Add to the roasting dish, along with the water. Cook for 30 minutes more or until the apples are soft and the pork is meltingly tender. (It should give way when you push into it.
  4. To serve, arrange the pork and apples on a large chopping board, drizzle the pan juices over the apples, and scatter the parsley and lemon zest on top.

 

Recipe from www.foodtolove.co.nz

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