Pork shoulder with honey and almond
Pork shoulder is a notoriously tough cut that requires hours of slow roasting; our seeming laborious recipe offers a happy solution. You can still achieve a juicy hunk of meat (in one hour) and trick your guests into thinking about the hard work you’ve put in the kitchen.
Serves 4 Prep time 15 minutes
Cook time 1 hour 5 minutes
4 tbsp olive oil
2kg pork shoulder, sliced into cubes
2 large white onions, finely chopped
1 tbsp ground ginger or 2 tbsp minced
2 tsp ground cinnamon
pinch salt and pepper
½ cup lemon juice
water (to cover the pork)
1 cup grounded almonds
5 tbsp honey
½ tsp allspice
2 tbsp melted butter
½ stalk fennel, thinly sliced
2 ripened tomatoes
5g chives, sliced into strips
• Heat up a non-stick pan with olive oil. Lightly pan-fry the pork cubes for one minute on each side, until they turn golden brown. Set aside.
• In the same pan, add remaining oil. Add white onions and fry till fragrant followed by ginger.
• Add in cinnamon, salt and pepper, saffron, lemon juice, pork cubes. Finally, add water to cover the pork and simmer for 30 minutes or until the pork cubes have absorbed the liquid.
• Transfer cooked pork cubes into a mixing bowl.
• Fully spread or crust the pork cubes with the almonds, honey, allspice and melted butter.
• Bake the pork cubes in the oven for another 30 minutes at 160°C.
• Meanwhile, soak thinly sliced fennel in ice cold water for a few seconds. Pat dry.
• Slice tomatoes into quarters, then deseed and deskin the tomatoes before slicing tomato quarters into 1cm strips.
• Garnish and serve.