A note from our chef
Here’s what you’ll need
For the pork
- 2kg pork shoulder on the bone
- 6 peeled banana shallots
- 6 peeled garlic cloves
- 5cm piece of grated fresh root ginger
- 5 tablespoons soy sauce
- 1 tablespoon honey
- 2 tablespoons olive oil
- 1 teaspoon ground black pepper
- 3/4 small red chillies
- 1 cinnamon stick
- 3 star anise
- 500ml chicken stock
For the salsa
- 400g ripe pineapple, peeled, cored and medium diced
- 2 finely sliced spring onions
- 1 small deseeded and finely chopped red chilli
- Generous handful of coriander leaves
- 1 tablespoon fish sauce
- 1 tablespoon soft brown sugar
- 2 tablespoons lime juice
- Roasting tray
- Food processor
- Greaseproof paper
- Tin foil
- Preheat your oven to 180° or gas mark 4.
- Blend the shallots garlic, ginger, soy, honey, pepper, and olive oil into your food processor until it forms a paste.
- Place your Lakings pork onto an unlined roasting tray, evenly spread the paste onto it. Put the star anise, chillies, and cinnamon stick into the roasting tray, and pour in your chicken stock.
- Lightly wet a piece of greaseproof paper and place across the tray, covering the pork. Close the tray with tin foil and tightly seal the edges. Place the tray in the preheated oven to roast for 2 hours. Remember to set a timer!
- In the meantime, prepare the salsa. Combine your pineapple, spring onions, chilli, and coriander in your serving bowl.
- For the dressing, simply mix the fish sauce lime juice and sugar: pour over the fresh ingredients and toss.
- Once your pork has been roasting at 180° for 2 hours take it out and check the meat is falling off the bone – if it isn’t pop it back in for 30-40 minutes. Once the meat is falling away, turn your oven up to 220°, remove the pork from the oven and spoon the pan juices over the meat. No need to replace the foil and greaseproof paper – but don’t throw the foil out yet – and put the pork back into the oven uncovered, for 20 minutes or until the surface looks caramelised – whichever happens first.
- Recover the meat with the foil you used earlier to keep it warm and rest the pork for 10 minutes before slicing – resting the meat is as important as cooking it.
- Serve with the pineapple salsa and green salad.