Story: Roast Pork Shoulder With Pumpkin Puree & Asparagus
Episode: 4
Presenter: Stuart Laws
Air Date: 2 May 2021

Ingredients

1 square cut pork shoulder
1 cup salt
1 bunch sage

1 Hokkaido pumpkin
1 brown onion
100g butter

2 bunch asparagus
¼ cup currants
¼ cup pine nuts
200ml cider vinegar
2tbsp honey
200ml olive oil

Method

• Bring 2L of water to the boil
• Score pork using a Stanley knife
• Pour boiling water over pork and pat dry
• Pour ½ of the vinegar over pork and rub into skin
• Leave in fridge overnight uncovered
• Pre-heat oven to 100 degrees
• Rub salt over pork
• Place pork on top of sage and put in oven with pumpkin, roast for 5 hrs
• Remove pumpkin and scrape out seeds
• Turn heat up to 240 degrees, roast for 20 mins or until full crackle
• Remove and allow to rest for 10 mins before carving
• Melt butter and sweat off onions, add pumpkin and puree, season to taste
• Warm vinegar and add to currants
• Toast pine nuts
• Mix pine nuts, currants, honey and ½ the olive oil
• Prepare asparagus by cutting off the base and peeling the skin
• Heat a pan and add asparagus and ½ the olive oil
• Drain and plate up