Spiced rhubarb relish with seasoned pork shoulder

Serves: 4
Prep: 10 minutes
Cooks In: 1 hour 20 minutes

Spiced rhubarb relish with seasoned pork shoulder

This beautiful spiced rhubarb relish goes so well with tender pork shoulder and crispy crackling!

Serve this meat with a nice salad and roast potatoes, or with crusty bread and soft cheese for a decadent dinner sandwich. The rhubarb relish will last up to a week in the fridge, and goes so well with most meats and cheeses.

This recipe is from the October/November issue of NADIA magazine


Print Recipe

  • neutral-flavoured oil 1 tablespoon
  • red onion 1, finely diced
  • garlic 1 clove, chopped
  • fresh ginger 1 tablespoon, grated
  • caraway seeds, ground cumin and ground coriander 1 teaspoon each
  • rhubarb 400 grams, chopped
  • red wine vinegar ¾ cup
  • caster sugar ¾ cup
  • orange zest 1 tablespoon

Seasoned pork shoulder

  • pork shoulder 1 (around 1.25kg)
  • apple juice 1 cup, mixed with 3 cups water
  • cinnamon sticks 2
  • juniper berries 6, crushed
  • rosemary 2-3 stalks
  • sea salt 1 tablespoon


  1. For the pork, preheat oven to 175°C and arrange meat, skin side up, in a roasting dish. Pour juice and water around; add cinnamon, juniper and rosemary to the liquid. Rub sea salt into exposed skin.
  2. Roast pork for 1 hour 20 minutes or until meat feels tender and pulls away from bone, and skin is crisp and puffed. Rest for at least 10 minutes before slicing.
  3. While pork is roasting, make the relish. Heat the oil in a medium saucepan and sauté the red onion, garlic, ginger and spices for 2-3 minutes over a gentle heat until soft and fragrant. Add rhubarb, vinegar, sugar and zest, then simmer for 10-15 minutes or until rhubarb has softened and broken down.
  4. Serve sliced pork with crusty bread, soft cheese and a dollop of rhubarb relish.

Tips and tricks

  • If skin hasn’t quite turned into crackling, remove it and place under a hot grill for a few minutes.
  • Leftover relish will keep for a week in the fridge.