Spiced rhubarb relish with seasoned pork shoulder
This beautiful spiced rhubarb relish goes so well with tender pork shoulder and crispy crackling!
- 1 tablespoon neutral-flavoured oil
- 1 red onion finely diced
- 1 clove garlic chopped
- 1 tablespoon fresh ginger grated
- caraway seeds ground cumin and ground coriander 1 teaspoon each
- 400 g rhubarb chopped
- ¾ cup red wine vinegar
- ¾ cup caster sugar
- 1 tablespoon orange zest
Seasoned pork shoulder
- pork shoulder around 1.25kg
- 1 cup apple juice mixed with 3 cups water
- 2 cinnamon sticks
- 6 juniper berries crushed
- 2-3 stalks rosemary
- 1 tablespoon sea salt
- 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.
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.