Roast Pork with Crackling Served with Honey & Mustard Sauce

Roast Pork with Crackling Served with Honey & Mustard Sauce
Roast Pork with Crackling Served with Honey & Mustard Sauce

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 2

    * 2kg pork shoulder - skin scored

  • 2

    * 2l water

  • 1/2

    * 1/2 cup sugar

  • 1/2

    * 1/2 cup salt

  • 1

    * 1 cinnamon stick

  • 3

    * 3 star anise

  • 1

    * 1 tbs black peppercorn

  • 2

    * 2 tbs vinegar

  • * Salt

  • Honey & Mustard Sauce

  • 5

    * 5 shallots - diced

  • 1

    * 1 tbs unsalted butter

  • 1/3

    * 1/3 cup brandy

  • 1/3

    * 1/3 cup water/ stock

  • 1/8

    * 1/8 cup honey

  • 3

    * 3 sprigs thyme - washed and leave in whole

  • 1

    * 1 tbs English mustard

  • * Freshly ground black pepper

  • * Salt

  • * Corn starch slurry (corn starch + water)

Directions

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 220°C. * Roast for 30 mins, until the skin of the pork has started to brown. * Remove from oven, cover with foil snugly and roast at 170°C 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. 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.

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