Slow-Roasted Pork

This recipe from David Herbert in the Weekend Australian Magazine [March 10-11 2007] results in a wonderfully caramelised, melt-in-your-mouth pork roast. I can't wait for Dad to try it out on some of his wild pork from Tongaporutu.

2 tsp Maldon sea salt
6 clove garlic, peeled and chopped
2.5cm pieces of fresh ginger, peeled and grated
2 tsp dried chilli flakes
1 tablespoon brown sugar
2 tablespoons of olive oil
2-3 tablespoons sherry vinegar
1 large rolled shoulder of pork [the recipe says 4-6kg but we can't fit anything smaller than about 2kg in our ovenware] with skin scored
2 granny smith applies, peeled and cut into 2 cm chunks
2 leeks, cut into 1 cm rounds
375ml (1 1/2 cups) apple cider or dry apple juice (David uses more)
2 bay leaves

Preheat oven to 220 C.

Pound salt, garlic, ginger, chillies, sugar, oil and enough vinegar in a mortar and pestle (or process in a small food processor) until mixture forms a thick paste.Rub paste over top of pork, pushing it between the scored fat. Place pork skin side up in a large lidded casserole dish. Place in over and roast on high tempreature (uncovered) for 30 minutes.

Remove from oven and reduce temperature to 120C. Spoon off any fat from bottom of dish. Add apples, leeks, cider and bay leaves. Replace lid and return to oven for at least 15 hours and up to 24 hours, if you have time. Check occasionally to make sure apples and liquid don't dry out - add a little water or cider if needed.

To serve, increase heat to 220C, remove lid and cook for 30 minutes or until nicely coloured. Transfer pork to a warm dish. Remove any fat from the liquid, ten spoon sauce and apples around the pork, Serve in thick slices accompanied with juices.

[Recipe says serves 8-10 but this is with larger pork shoulder.]

Winter Carrot Soup (reposted on behalf of Chantel)

Now that my winter weekends are spent in Ohakune, so I can go snowboarding nearby at Mt Ruapheu, I can't go past the $10 bag of local winter veges at the store. Now what to do with all those carrots?! I have searched Google for recipes and ideas and tweaked a test run tonight...


1 tablespoon of vegetable oil
4 large carrots grated
1 medium onion chopped
4 cups of vegetable stock
1 100g can of plain tomato paste
1 tablespoon of soy sauce
1 tsp of dried thyme, or some sprigs of fresh thyme
1 - 2 tsp of dried cumin
1/4 tsp ground black pepper


In a medium stockpot heatoil and sir in carrot and onion. Saute until tender, about 5mins.


Add stock, tomato paste, soy sauce, thyme, cumin, and pepper. Bring to boil, reduce heat to medium, and simmer for about 5 mins.


Bright orange and full of flavour, serve it with a dollop of sour cream and/or sprig of fresh thyme. (may also be served chilled)