Pullodede Swinnes Sculdor
- 5 kg pork shoulder (skin scored)
- 2 limes
- 1 onion
- 2 tablespoons light soy sauce
- 4 garlic cloves (finely chopped or crushed)
- 4 inches gingerroot
- 2 teaspoons ground cinnamon
- 1 tablespoon fennel seed
- 2 tablespoons coriander seeds
- 12 cup olive oil
- Marindade:.
- Place the fennel & coriander in a mortar and pestle and grind them.
- Add the cinnamon, grate in the ginger & the lime zest.
- Bash away some more.
- Add in the onion and light soy and grind some more before adding in the olive oil and mixing well.
- Score the meat on both sides (just a few deep cuts through the already scored skin) and then rub 3/4 of the marinade into the meat.
- Place in the fridge for 24-36 hours.
- Cooking:.
- Place into a hot oven (200C), uncovered, for 45 minutes.
- As the skin begins to crisp, remove from the oven and turn the temperature down to 130°C Carefully remove the skin (and any fat that comes away with it) and set aside for making crackling later.
- Remove any remaining fat from the top of joint, rub in the remaining marinade, cover with a well-sealed tin foil tent and return to the oven for 4 hours.
- Remove from the oven and carefully pour the juices into a gravy splitter.
- Return the meat to the oven, uncovered for a further 1-2 hours, basting as required.
- With 30-45 minutes to go, place the to-be crackling into the oven on a separate tray to crisp up.
- Pour the reserved meat juices (minus the fat) into a saucepan and reduce by 3/4.
- Remove the pork from the oven.
- After it has been resting for 10 minutes slowly pour over the reduced juices allowing them to soak inches.
- Serve from the tray you cooked it in, tearing pieces off with a pair of forks.
- Onion marmalade goes particularly well as do home-made Focaccia rolls.
- Perhaps some salad -- .
pork shoulder, limes, onion, soy sauce, garlic, gingerroot, ground cinnamon, fennel seed, coriander seeds, olive oil
Taken from www.food.com/recipe/pullodede-swinnes-sculdor-519358 (may not work)