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Do you need help with the 'what's for dinner' dilemma? Join our Recipe Club for inspiration and cooking tips direct to your inbox!
This slow roasted pork is soft, pull-apart and tender; perfectly contrasted with salty and crisp crackling and a sweet apple sauce.
1 1/2 Tbsp fennel seeds
2 tsp roughly chopped picked thyme leaves
2 Tbsp oil
3 sprigs fresh thyme
2 bay leaves
flaky salt
Apple sauce
50g butter
1 small onion, very finely chopped
500g cooking apples, peeled and sliced (we used 4 granny smith)
freshly grated nutmeg
sugar to taste
To serve
Lemon potatoes - click here for recipe
Steamed green vegetables
This recipe was developed by the 2016 Pure South Sharp Blacks. Adapted by Kathy Paterson. Photography by Tam West.
1 1/2 Tbsp fennel seeds
2 tsp roughly chopped picked thyme leaves
2 Tbsp oil
3 sprigs fresh thyme
2 bay leaves
flaky salt
Apple sauce
50g butter
1 small onion, very finely chopped
500g cooking apples, peeled and sliced (we used 4 granny smith)
freshly grated nutmeg
sugar to taste
To serve
Lemon potatoes - click here for recipe
Steamed green vegetables
This recipe was developed by the 2016 Pure South Sharp Blacks. Adapted by Kathy Paterson. Photography by Tam West.
Preheat the oven to 220°C.
Grind the fennel seeds in a mortar and pestle or similar, add the thyme leaves and season. Mix to a paste with the oil.
Rub the paste into both sides of the pork, roll and tie with kitchen string to keep its shape.
Place the thyme sprigs and bay leaves in the base of a cast iron or similar dish, that will fit the pork snugly. Sit on the pork and rub a little flaky salt into the skin.
Place in the oven and roast for 30 minutes. Lower the heat to 140°C and roast for a further 4 hours or until the meat is very tender.
If necessary, turn the oven to grill and grill pork to crisp the crackling.
Remove from the oven and transfer to a warmed plate. Cover loosely with foil and a clean tea towel and leave to rest for 20 minutes before slicing.
While the pork is cooking, place the butter, onions and apples and 2 tablespoons water in a heavy-based saucepan over medium heat. Cook until the onion and apples are soft, about 10 minutes.
Remove from the heat and mash with a fork. Add grated nutmeg and sugar to taste. Place in a small serving bowl.
Serve pork with apple sauce and the lemon potatoes. A bowl of steamed green vegetables is good here too.
This slow roasted pork is soft, pull-apart and tender; perfectly contrasted with salty and crisp crackling and a sweet apple sauce.
2.5kg semi-boned New Zealand pork shoulder, skin scored
1 1/2 Tbsp fennel seeds
2 tsp roughly chopped picked thyme leaves
2 Tbsp oil
3 sprigs fresh thyme
2 bay leaves
flaky salt
Apple sauce
50g butter
1 small onion, very finely chopped
500g cooking apples, peeled and sliced (we used 4 granny smith)
freshly grated nutmeg
sugar to taste
To serve
Lemon potatoes - click here for recipe
Steamed green vegetables
This recipe was developed by the 2016 Pure South Sharp Blacks. Adapted by Kathy Paterson. Photography by Tam West.
Preheat the oven to 220°C.
Grind the fennel seeds in a mortar and pestle or similar, add the thyme leaves and season. Mix to a paste with the oil.
Rub the paste into both sides of the pork, roll and tie with kitchen string to keep its shape.
Place the thyme sprigs and bay leaves in the base of a cast iron or similar dish, that will fit the pork snugly. Sit on the pork and rub a little flaky salt into the skin.
Place in the oven and roast for 30 minutes. Lower the heat to 140°C and roast for a further 4 hours or until the meat is very tender.
If necessary, turn the oven to grill and grill pork to crisp the crackling.
Remove from the oven and transfer to a warmed plate. Cover loosely with foil and a clean tea towel and leave to rest for 20 minutes before slicing.
While the pork is cooking, place the butter, onions and apples and 2 tablespoons water in a heavy-based saucepan over medium heat. Cook until the onion and apples are soft, about 10 minutes.
Remove from the heat and mash with a fork. Add grated nutmeg and sugar to taste. Place in a small serving bowl.
Serve pork with apple sauce and the lemon potatoes. A bowl of steamed green vegetables is good here too.
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