Ingredients
Serves 5-61 x pork shoulder with scored skin
100ml white vinegar
Fleur de sel (or sea salt)
1 bunch thyme
2 x heads garlic
1 x piece pumpkin
5 x parsnips
500 g desiree potatoes
½ kg duck fat
5 x carrots
10 x shallots
200 g corn flour
Olive oil
2-3 tbsp butter
Apple puree to serve
Method
Place pork on roasting rack. Rub with vinegar and fleur de sel. Scatter with garlic. Bake in oven at 230°C for 20 minutes or until skin starts to puff.
Once the skin on the pork has began to puff, turn oven down to 130°C and cook for 3-4 hours or to proper internal temperature is achieved.
Once pork is cooked, remove from oven and allow to rest, it will not need too long remembering that cooking at such a low temperature the meat will lose its heat quite quickly.
While pork is cooking start to prepare the seasonal roast vegetables. Begin by cutting the potatoes to desired size and place in a pot of seasoned cold water. Bring to boil, turn down and simmer for 10 minutes.
Strain off potatoes and allow to steam.
Coat potatoes in corn flour and place in a roasting tray with hot duck fat. Place in oven until golden.
To roast the shallots, cut them in half and in a heavy based pan. Cook surface side down to gain maximum colour. Once colour is achieved, add some butter and thyme and gently cook in the foaming butter until tender. Remove from butter and place on tray until required.
Cut pumpkin to desired size and place in roasting tray with oil and thyme. Place in oven and roast remembering to turn occasionally so all sides achieve good colour.
Cut parsnip into batons, toss in oil and place in roasting tray with pumpkin, once again remembering to turn occasionally to achieve good colour.
To serve: Place sliced pork on the plate and arrange with the seasonal vegetables.
Serve with some apple puree.