Spiced Pork Shoulder With Kohlrabi and Apple Remoulade
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Spiced Pork Shoulder With Kohlrabi and Apple Remoulade
Ingredient
1 pork shoulder - bone in
Spice Rub
15g fresh ginger
15g coriander roots and stems
15g fresh garlic
180g oyster sauce
60g soy sauce
40g fish sauce
100g honey
20g sesame oil
15g ground cumin
15g ground coriander
5g smoked paprika
Remoulade
1 kohlrabi - julienned
1 green apple - julienned
1/2 bunch parsley, leaves picked and roughly chopped
1 large celery stick - finely sliced
1 bunch chives
1/2 cup of whole egg mayo
1tbs seeded mustard
1 garlic clove, minced
Zest of 1 lemon
Salt and pepper to taste
Method
Preheat your oven to 150 degrees.
Spice Rub:
Place the ginger, garlic and coriander stems into a bar mix and blitz up until smooth. Then, fold all of the rest of the ingredients together.
Place the pork shoulder in a deep roasting tray and rub with a decent amount of the spice rub. Pour in water so that the level comes up 2cm from the bottom of the roasting tray.
Cover the pork shoulder with a layer of baking paper, followed by two layers of foil, tightly wrapped around the top of the edge of the roasting tray.
Place in the oven at 150 degrees for 3.5 hours. When you check on the pork, you should be able to push straight through the shoulder with no resistance. The meat should fall apart. Remove the shoulder from the liquid and taste it. If it’s not really punchy and tasty, place the roasting tray over a high heat and reduce the liquid. Continue to taste the sauce as you do not want to over reduce it as it will become too salty.
Remoulade:
Start by making the dressing by mixing all of the ingredients together and seasoning with salt and pepper to taste.
Just before you’re about to serve, mix all of the ingredients for the remoulade into a bowl and dress with the mayo dressing. Season with salt and pepper and serve next to the pork shoulder.
Recipe by Andy Allen
