Ingredients

Method

• 2-3 kg shoulder of pork, skin scored
• Maldon salt
• 20-30 g sage leaves
• 3 cloves garlic, crushed
• Juice of 1 lemon
• Olive oil
For the Calvados jus:
• 6 T Calvados or brandy
• 1¼ cups Appletizer, cider or apple juice
• 5 cups home-made chicken stock
For the spiced apple relish:
• 500 g apples, peeled and cubed
• 1 medium onion, chopped
• 2 T butter
• 2 cinnamon quills
• 4 cloves
• 2 T grated ginger
• 80 g sticky brown sugar
• 1 t orange zest
• Juice of 1 orange
• ½ cup white wine
• ½ t salt
• 1 t good-quality red wine vinegar

Method

Ingredients

Preheat the oven to 160°C. Rub the salt into the pork skin.

Blend the sage leaves, garlic and lemon juice, adding enough olive oil to make a paste. Rub into the pork skin and meat.

Place the pork skin-side up in a roasting pan. Add water to a depth of 2 cm. Cover with foil and roast for 3 hours.

Remove the foil, turn the oven up to 200°C and roast the pork for another hour. Grill the skin near the end if it has not crackled. Rest for 10 minutes before carving. Serve with the Calvados jus and spiced apple relish.

To make the Calvados jus, skim the fat off the roasting pan juices, then place the pan over a medium heat and add the *Calvados or brandy. Add the Appletizer, reduce by half, then add the stock. Simmer until reduced by half and thickened. Strain.

To make the spiced apple relish, sauté the apple and onion in the butter until the apple is golden and the onion soft. Add the cinnamon, cloves, ginger, sugar, orange zest and juice, wine and salt.

Simmer for 45 minutes, then add the vinegar and cook for another 3 minutes. Remove the cloves and cinnamon, spoon into sterilised jars and store in the refrigerator for up to 2 weeks.

*Cook's note: if you don't want to use alcohol, find a substitute for brandy