#SaturdaySessions: Roast pork shoulder

#SaturdaySessions: Roast pork shoulder

Simply cracklin'

Text: Denise Kok

Image: Earl Carter

A moreish dish served with pickled cabbage and ssamjang

Roasted cauliflower, white miso, and the welcome umami-laden crunch furikake. Such is a dish you would expect at Supernormal, the Melbourne restaurant that has charmed diners with plate after plate of Asian-inspired grub. If you're unable to head Down Under for a taste of chef Andrew McConnell's genius, do the next best thing and pick up a copy of the restaurant's eponymous cookbook. Below, a porcine recipe that'll give you a little taste of what to expect from Supernormal


Here's what you need
Serves 10

4kg pork shoulder, bone in and skin on

2 tablespoons grapeseed oil

2 teaspooons salt

2 teaspoons pickled cabbage

4 lemons, cut into cheeks

For the Ssamjang

60g red chilli paste

60g white miso paste

2 tablespoons red wine vinegar

2 tablespoons honey

1/2 red onion, finely diced

2 garlic cloves, finely grated

Thumb-sized piece of fresh ginger, finely grated

2 spring onions, thinly sliced, white part only

2 long red chillies, finely diced

For the steamed bread

450g steamed bread mix

115g caster sugar

250ml milk

1 teaspoon grapeseed oil


How to make it

1. To make the ssamjang, mix all the ingredients together and set aside.

2. To make the steamed bread, in a bowl combine the flour and sugar. Using your hand, mix the flour and sugar while slowly adding the milk and oil to form a dough. Knead the dough on a work surface for 3-4 minutes until it forms a smooth ball.

3. Divide the dough into 10 equal pieces and roll each piece into a ball. Place on a tray and leave to rest in the refrigerator for 30 minutes.

4. When you are ready to serve the bread, steam the dough balls over rapidly boiling water until the bread rises, about 12-15 minutes.

5. With a sharp knife, score the pork skin, or you can ask your butcher to do this for you.

6. Place a steamer — large enough to fit the pork — on the stove and bring it to a simmer. Place the pork shoulder in the steamer and cook it for 4 hours.

7. Preheat the oven to 200°C.

8. Remove the pork from the steamer and place it in a large, heavy roasting tin. Rub the oil over the pork skin and sprinkle with the salt. Roast in the oven for 30-45 minutes or until the skin is crisp.

9. Serve the pork with the steamed bread, pickled cabbage, ssamjang and lemon cheeks.

This recipe was reproduced with permission from Supernormal. Click here to purchase your copy of the cookbook.