1 tbsp fennel seeds
1 tsp coriander seeds
Finely grated zest
of ½ orange
60 ml (⁄ cup) olive oil
1 boneless pork shoulder
(about 3kg), skin on
ROASTED NECTARINES
6 nectarines, halved, pitted
3-4 tbsp rapadura sugar,
for sprinkling
2-3 tbsp apple cider vinegar
(or to taste)Roasted pork with the best crackling
and roasted nectarines
SERVES 6 // PREP TIME 20 MINS // COOK 4 HRS 30 MINS PLUS MARINATING, RESTINGHowever hot it is outside, this roast pork is worth the oven time.
The shoulder has so much flavour and is ideal for slower cooking.
Start this recipe a day ahead to marinate the pork.1 Dry-roast spices in a frying
pan (10-20 seconds; see cook’s
notes p176). Finely grind with a
mortar and pestle, transfer to
a bowl and combine with zest,
oil and 2 tsp salt flakes. Rub
marinade into pork flesh (not the
skin) and refrigerate, uncovered,
skin-side up to marinate and dry
out the skin (overnight). Score
skin at 1cm intervals with a very
sharp knife (a new Stanley knife
blade works well), sprinkle skin
liberally with fine salt and tie with
kitchen string to secure.
2 Preheat oven to 170°C. Place
pork, skin-side up in a roasting
pan and roast until skin is crisp
and deep golden brown, and the
juices just start to run clear when
pork is pierced with a sharp
knife or skewer (3⁄-4 hours).
Increase oven to 250°C until
skin crackles (20-30 minutes).
Rest, uncovered, for 30 minutes.
3 Meanwhile, for roasted
nectarines, place nectarines on
a separate baking tray, scatter
with sugar and roast until
caramelised (15-20 minutes).
Splash with vinegar to taste.
4 Transfer pork to a platter and
remove string. Sprinkle with salt
flakes and serve with roasted
nectarines and their
pan juices. 1 kg cooked prawns,
peeled and deveined
Semi-ripe mango, cut
into wedges, to serve
1 bunch snake beans,
cut into 10cm batons
1 Lebanese cucumber,
cut into 10cm batons
Lettuce leaves, for wrapping
Thai basil, coriander,
roasted unsalted peanuts
and shredded fresh
coconut, to serve
CHILLIPRAWN RELISH
60 ml (⁄ cup) neutral oil,
such as grapeseed oil
12 dried long red chillies,
soaked in cold water
overnight
4 golden shallots, diced
2 garlic cloves,
coarsely chopped
1 tbsp dried shrimp, soaked
in warm water for
10 minutes, then drained
30 gm palm sugar (or to taste)Prawn cocktail tower
SERVES 6 // PREP TIME 20 MINS // COOK 30 MINS PLUS SOAKINGAnd that’s a wrap – the perfect self-serve summer dish. Start
this recipe a day ahead to soak the chillies. Pictured p114.3 tsp shrimp paste
2 tsp fish sauce (or to taste)
1 tbsp lime juice (or to taste)1 For relish, heat oil in a
saucepan over medium heat.
Add chillies, shallot and garlic,
and cook, stirring occasionally,
until caramelised (10-15 minutes).
Add remaining ingredients
(except fish sauce and lime
juice). Stir occasionally until
colour deepens and mixture
is caramelised (10-15 minutes).
Season to taste with fish
sauce and lime juice.
2 Layer bowls by placing a
“stand” in the centre of a base
bowl, ensuring it’s very stable.
Alternatively, place a smaller
bowl with the snake beans,
cucumber, lettuce and herbs in
the centre of a larger bowl with
mango and prawns arranged
over ice. Serve with relish
and remaining ingredients.116 GOURMET TRAVELLER