Ingredients

Method

For the marinade, mix:
• 3 apples, chopped
• 3 oranges, juiced
• 2 onions, chopped
• 1 stalk lemongrass, chopped
• 2 t grated ginger
• 1 head garlic, halved
• 1 x 250 ml bottle cider
• 1 litre vegetable stock
• 4 T soya sauce
For the pork:
• approx. 2.5 kg free-range pork shoulder
• sea salt and freshly ground black pepper, to taste
• 1 T garlic powder
For the beetroot pickle:
• 1 cup rice wine vinegar
• 200 g sugar
• 1 cup water
• 4 T salt
• 1 thumb fresh ginger, thinly sliced
• 2–3 red or golden beetroot, sliced very thinly on a mandolin

Method

Ingredients

1. Marinate the pork shoulder overnight in the fridge. Take out an hour before cooking to come to room temperature.

2. Pat dry the meat using kitchen paper, then season well with salt, pepper and garlic powder.

3. Place in a deep roasting pan and roast at 120 C for 4 hours. Remove from the oven and allow to cool for 45 minutes. Use this time to cook the other dishes in the oven.

4. Increase the heat to 200 C and return the pork to the oven. Roast for 15 minutes until the skin is crispy. Remove, cut into 6 mm slices or tear into chunks and serve with the pickled beetroot.

5. To make the pickled beetroot, bring the vinegar, sugar, water, salt and ginger to a simmer in a small saucepan until dissolved. Place the sliced beetroot in a glass jar, and top with hot pickling liquid. Cool and chill overnight.

Find more slow roast recipes here.

Photographs: Jan Ras
Productions: Abigail Donnelly
Food assistant: Bianca Strydom