24 Hour Pork

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This pork is seriously good. I think it may be the best pork dish I have ever made. Which is saying something because this recipe is incredibly low maintenance. You season the pork and then leave it to cook away for a full twenty-four hours. Yup, 24. I know what you’re thinking, charcoal doesn’t constitute great pork, but I promise you that this recipe will leave you with a moist, tender roast and a house that smells absolutely divine.

The seasoning for this slow roast takes on an asian theme because once the pork comes out of the oven, it’s reminiscent of peking duck with crispy skin and tender flesh. That being said, you could make a paste with whatever you have lying around. Orange zest, garlic, mustard, and oil would work really well.

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Serves 6-8

  • 2 kg pork shoulder
  • 2 cloves garlic
  • 1 1/2 tbsp olive oil + a little extra
  • 2 tbsp rice vinegar
  • 1/2 tsp dried red chill flakes
  • 1″ piece of ginger
  • salt

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  1. Preheat your oven as high as it will go.
  2. Pat the pork dry.
  3. Score the skin (if your butcher hasn’t done so already).
  4. Salt the skin and rubbing it into all the cracks. This is to draw out moisture to make sure your crackling ends up nice and crispy.
  5. Make a paste with the ginger, garlic, red chilli flakes and 1 tbsp each rice vinegar and olive oil. If you don’t have a motor and pestle, grate the ginger and garlic into the liquids using the smallest grater you have.
  6. Rub the paste all over the pork getting into every crevice.
  7. Place the pork into a large roasting tin skin facing up.
  8. Roast the pork for 30 minutes keeping the oven as high as it will go.
  9. Meanwhile, pour the remaining oil and vinegar into the dish you used to make the paste.
  10. After the 30 minutes are up, take the pork out of the oven and flip it over so that the skin side is down. I do this with a big spatchula and a large carving fork, but sometimes you might need to put on oven gloves, flip the pork, and wash the gloves.
  11. Turn the oven down to 250F (120C).
  12. Pour the remaining oil and vinegar mixture over the underside of the pork.
  13. Put the pork back in the oven and leave it there for at least 23 hours.
  14. Forty five minutes before you are ready to eat, take the pork out of the oven.
  15. Turn the oven back up to as high as it will go.
  16. Flip the pork back over so it is skin side up again.
  17. Roast the pork for another 30-45 minutes until the skin is crispy. You have to be a bit brave and leave the pork in for as long as you can bare to get amazing crackling.
  18. Take the roast out of the oven and let it cool for a few minutes. If you think there are enough juices to make gravy (sometimes there isn’t), give it a go now.
  19. Cut the crackling off the roast with side-ways cuts.
  20. Use two forks to shred the meat.
  21. Serve with deliciously moist sides like a broccoli gratin or potatoes dauphinoise.
  22. Enjoy :)
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