Ingredients
• 2 kg shoulder or leg joint of Manx pork, scored and tied
• 500ml stock (pork, chicken or vegetable)
• 1 glass dry white wine
• 1 tablespoon balsamic vinegar
• 250g fresh pineapple, finely chopped
• 1 tablespoon chopped fresh coriander
• 1 small red chilli, seeded and finely chopped
• ½ red onion, chopped
• 1 tsp brown sugar
• 1 tsp soy sauce
Method
1. Heat oven to 240c°/220c° fan. Rub a little salt over the pork before sitting it in a large roasting tin with 250mls warm water. Roast for 30 minutes, then cover the whole tin with a large sheet of foil, reduce the oven temperature to 140c°/120c° fan and return the pork to the oven for a further 4hrs.
2. While the meat is cooking, make the pineapple salsa by combining all the ingredients in a bowl and chilling until needed.
3. Take the pork from the oven – the meat should be very tender – and increase the temperature to 240c°/220c° fan. When the oven has reached the required temperature, discard the foil and put the pork back in for 30 minutes to crisp up the skin a little.
* For really crisp crackling, remove the skin from the meat, wrap the meat in foil to keep warm, and return only the skin to the oven for 30 minutes.
4. Drain off any fat from the roasting tray and add the white wine, stock, and balsamic vinegar, bring to the boil on top of the cooker over a high heat. With a wooden spoon stir in any sediment left in the pan and continue to boil until the liquid had reduced by half and has a glossy sheen. Serve this sauce with the roast pork alongside the pineapple salsa.
Thanks to Tony Quirk for providing this recipe.
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