Ingredients
- Honey & Mustard Sauce:
- 5 Lbs Pork Shoulder - Skin Scored 1/2" Apart
- 8 C Water
- 1/2 Cup Sugar
- 1/2 Cup Salt
- 1 Cinnamon Stick
- 3 Star Anise
- 1 Tbsp Black Peppercorn
- 2 Tbsps Vinegar
- Salt
- 5 Shallots - Diced
- 1 Tbsp Unsalted Butter
- 1/3 Cup Brandy
- 1/3 Cup Water/ Stock
- 1/8 Cup Honey
- 3 Sprigs Thyme - Washed and Leave in Whole
- 1 Tbsp English Mustard
- Freshly Ground Black Pepper
- Salt
- Corn Starch Slurry (corn Starch + Water)
Preparation
Step 1
The day before: brining the pork Place about 2 cups (500ml) of water, sugar, salt, cinnamon, star anise and black peppercorn in a pot. Bring to boil then lower heat to simmer for about 10 mins. Remove from heat, add this to the rest of the water, leave to cool. Place pork and brining liquid in a large anough vessel/ zip lock bag. Refrigerate overnight. The next day: Discard brine, wash pork to get rid of brine and pat very dry. Brush vinegar all over skin. Sprinkle some salt over skin and leave to stand for about 30 mins. Pre-heat oven to 425°F. Roast for 30 mins, until the skin of the pork has started to brown. Remove from oven, cover with foil snugly and roast at 325°F for a further 4 1/2 hrs. Baste the pork with drippings every now and then. After 4 1/2 hrs, remove foil and continue roasting for another 30 mins. Remove from oven, cover lightly with foil and leave to rest for about 15 mins before carving. For the Honey Mustard Sauce: Melt butter in a saucepan. Mix in shallots and fry until soft and translucent. Add brandy, boil for a few minutes. Add water, honey and thyme. Bring to boil then lower heat to simmer for about 10 mins. Stir in mustard. Season with salt and pepper. Thicken with corn starch slurry. Remove sprigs of thyme and serve with pork and crackling.