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Asian recipes

Beef brisket barbacoa

6 hours

Greek-style braised pork shoulder with fennel-and-baby marrow salad

Serves 10 to 12

Difficulty Easy

Prep Time 45 minutes

Cooking Time 4–5 hours

Ingredients

4.8 kg pork shoulder
sea salt, for rubbing
olive oil, for drizzling
1 x 750 ml bottle white wine
1 bulb fresh fennel, sliced
1 x 200 g sachet green olive, drained
1 x 200 g sachet black olives, drained
2 heads garlic, halved
3–5 baby onions , halved
1 T peppercorns
10 fillets anchovies
2 lemons, halved
100 g butter
4 sprigs rosemary
200 g dried chickpeas, soaked

For the fennel-and-baby marrow salad, toss:

2 bulbs fresh fennel, shaved
10 baby marrows, shaved
1 lemon, juiced
2 T extra virgin olive oil
sea salt and freshly ground black pepper, to taste
10 g mint, leaves picked
Woolworths sheep’s milk feta, crumbled, for serving
toasted ciabatta crumbs, for sprinkling

Method

Preheat the grill to high. Score the fat and skin of the pork shoulder, pat dry using kitchen paper and rub the salt into the sliced fat. Drizzle with a little olive oil, place in a deep pan and grill for 15 20 minutes, or until crispy. Take care not to burn it.

Remove from the oven, turn off the grill and reduce the oven’s temperature to 160°C. Pour the wine into the pan, then add the fennel, olives, garlic, onions, peppercorns and anchovies to the pan. Nestle in the lemons, return to the oven and braise for 4–5 hours. Add the chickpeas halfway through cooking.

Once cooked, cover with tinfoil and allow to rest for 45 minutes before carving. Slice and serve with the pan juices and salad.

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Greek-style braised pork shoulder with fennel-and-baby marrow salad

Greek-style braised pork shoulder with fennel-and-baby marrow salad

Ingredients

Method