Restaurant Recipes: Slow Roasted Pork Shoulder
I just love Fix St James, by Sydney’s Hyde Park. The menu reflects what’s best at the markets that day, a guide to seasonal produce, letting the ingredients sing. There’s gems like bone marrow ‘straight up’ and clean-tasting kingfish tartare, with hearty steaks and pastas that sell out quickly. I gush, but the blancmange with rhubarb and almond crumble is divine. The sweetly-annotated wine list is packed with the reasonably-priced bottles that line the walls. So I’m thrilled to share this recipe from head chef Sam Bennett.
Slow Roasted Pork Shoulder, Pickled Black Carrots And Split Peas
1 pork shoulder (bone in)
4 Tablespoons ground fennel seeds
2 bunches baby black carrots (washed and peeled)
1 litre brown chicken stock
1/2 cup red wine vinegar
1/2 cup brown sugar
1 bay leaf
1 litre water
Small bunch thyme
2 cups split peas
1 onion, roughly chopped
1 sprig rosemary
3 bunches pursillane
1. The night before, score the pork skin and rub with a generous amount of salt and crushed fennel seeds.
2. On the day of preparing, preheat the oven to 210C. Place the pork shoulder on a roasting tray, fill with the chicken stock and enough water so the flesh is fully submerged. Add the herbs. Roast for 30 minutes until the skin starts to crisp, then add more water and turn the oven down to 120C. Roast for another 12 hours.
3. Rinse the split peas 3 times.
4. In a medium saucepan, cook the chopped onion until translucent. Add the peas, rosemary and 6 cups of water. Simmer on a very low heat until the peas are soft, but retain a little bite (about 30 minutes).
5. Place the carrots, sugar, vinegar, cloves and water in a pot. Bring to the boil, turn the heat down anda simmer until carrots are tender. Set aside.
6. When ready to serve, pull the crackling off with tongs and shred the pork meat.
7. Reduce the liquid left in the roasting tray to a gravy consistency, adding a pinch of sugar to taste.
8. Serve the pork with the pickled carrots, split peas and the gravy.
Fix St James
111 Elizabeth Street, Sydney 2000
Phone: 02 9232 2767