1 x 3kg pork shoulder
1 tbs grapeseed oil
sea salt
MARINADE
3-4cm piece of ginger, thinly sliced
6 lemon leaves, torn
4 kaffir lime leaves, torn
2 garlic cloves, crushed
1 long red chilli, halved
4 tbs grapeseed oil
1 tbs smoked paprika
1 tbs coriander seeds
1 star anise
1 tsp cloves
1 tbs fennel seeds
sea salt and freshly ground
black pepper
2 tbs honey
1 Preheat the oven to 200°C. Remove
the skin from the shoulder, score the top,
and set aside in the fridge.
2 In a small bowl, combine all of the
marinade ingredients except the honey.
Place the pork in a baking dish or casserole
dish and smother with the marinade. Roast,
uncovered for 10-12 minutes, until the
marinade becomes fragrant. Remove from
the oven and add 1 cup of water to the
bottom of the dish. Reduce the heat to
160°C, cover, and slowly cook for around 6
hours, checking after 4-5 hours. If the meat
is not yet cooked, but there is not much
liquid at the bottom, add a little more
water. When the meat comes away from
the bone, it’s ready. Remove the dish from
the oven and increase the heat to 200°C.
3 To make crackling, transfer the skin to abaking tray. Brush the skin with oil, liberally
season with salt, and roast for 20 minutes.
4 Meanwhile, add the honey to the juices
at the bottom of the baking dish and use
the mixture to baste the pork. Return it
to the oven, uncovered, for 10 minutes
to colour up, basting regularly. Remove
from the oven and leave to rest while
the crackling crisps up nicely.
5 Season the pork with a little more salt,
smash up the crackling, throw it over the
top and you’re done! The pork is best
served with a crunchy, citrusy salad.Tip You might think that pork is an
intimidating thing to cook, but it really
only takes 15 minutes to prepare and the
rest of the work is done in the oven. The
magic is in the spices and technique.SLOW-COOKED PORK WITH LEMON LEAVES,
CLOVES, GINGER AND HONEY
SERVES 6
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