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Roast pork shoulder with braised celery hearts
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Prep Time:
15 minutes
Cook Time:
210 minutes
Total Time:
225 minutes
Slow-roasted pork with crispy crackling for a delicious meal.
Ingredients:
  • 2.5kg pork shoulder (hock and trotter attached - optional)
  • Sea salt flakes and freshly ground black pepper
  • 36.40 gm extra virgin olive oil
  • 2L chicken style liquid stock
  • 8 juniper berries, crushed
  • 6 bay leaves
  • 2 bunches celery
Instructions:
  • Preheat the oven to 230C/210C fan forced. Score the pork skin with a zig-zag pattern, season with salt, and drizzle with oil. Place on a rack over a roasting pan and bake for 30 minutes until the crackle starts to form.
  • Lower the oven temperature to 160C/140C fan forced and bake for an additional 2 hours. Then, increase the oven temperature to 230C/210C fan forced and bake for another 20 minutes. Rest for 20 minutes before carving.
  • In a shallow saucepan, bring the stock, juniper berries, and bay leaves to a gentle simmer over medium heat for the celery hearts.
  • Separate the dark outer celery stalks for later use. Cook the celery hearts with tops intact in the pan over low heat for 20 minutes.
  • Cover the mixture and let it cool completely off the heat.
  • After draining the celery, it's ready to be served.

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