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.
- 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
- 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.
- 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.
- 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.
- 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.