This recipe yields a delicious, flavoursome garlic-rubbed pork shoulder accompanied by a versatile spring salad, recipe courtesy of Grand Central Shopping Centre.
Garlic Pork + Spring Veg
- 8 large garlic cloves, smashed and peeled
- Sea salt
- 1 1/2 tablespoons chopped thyme
- 1 1/2 tablespoons chopped oregano
- Freshly ground black pepper
- 1/2 cup plus 3 tablespoons extra-virgin olive oil
- One butterflied boneless pork shoulder (roughly 3.5 kg)
- 2 cups frozen shelled edamame
- 24 whole baby carrots or 4 medium carrots, sliced 1/4 inch thick
- 500g frozen peas
- 2 tablespoons unsalted butter
- 3 tablespoons mixed chopped herbs, such as parsley, chives and tarragon
- 1 tablespoon aged balsamic vinegar
1. Preheat the oven to 200°C. With the side of a large knife, mash the garlic cloves with 1 tablespoon of salt to make a coarse paste. Transfer the paste to a small bowl. Stir in the thyme, oregano, 1 tablespoon of salt, 2 tablespoons of coarsely ground black pepper and 1/2 cup of the olive oil until incorporated.
2. On a work surface, rub the garlic-herb oil all over the pork. With the fatty side up, fold the pork under itself into thirds and transfer to a roasting pan. Roast the pork for 40 minutes. Reduce the oven temperature to 150°C and roast the pork for about 2 hours and 20 minutes longer, until a thermometer inserted in the centre registers 70°C.
3. Meanwhile, bring a large saucepan of salted water to a boil. Boil the frozen edamame for 2 minutes and transfer to a bowl. Add the carrots to the saucepan and boil until tender, about 4 minutes. Using a slotted spoon, transfer the carrots to the bowl. Add the peas and cook until tender, about 2 minutes; if using frozen, boil just until hot, 30 seconds. Drain the peas and transfer to the bowl.
4. In the same saucepan, melt the butter in 1 tablespoon of the olive oil. Stir in the vegetables and season with salt and pepper. Cook over moderate heat until just heated through. Stir in the 3 tablespoons of chopped herbs.
5. Transfer the pork to a carving board and let rest for at least 10 minutes. Strain the pan juices into a small saucepan and skim off the fat. Add the remaining 2 tablespoons of olive oil and balsamic vinegar and season with salt and pepper. Bring to a simmer, cover and keep hot.
6. Thickly slice the pork across the grain and transfer to plates. Serve with the vegetables, passing the sauce at the table.