Thursday, 15 November 2012
Tonight's dinner was great, although I wish I'd let the pork marinade in the spice rub for a couple of hours as the inside of the roast didn't taste of much other than pork.
The spice rub is made from cinnamon, cloves, coriander seeds, pepper corns, ground ginger and salt (pounded in a pestle and mortar or ground in a spice grinder). The pork shoulder is rubbed with the spice mix (preferably left to marinade for a couple of hours), then seared on all sides in a hot pan. Glazed with honey and then placed in a 200C oven to roast.
The salsa is just chopped pineapple, chilli, tomatoes, banana shallot, lime zest and juice, and coriander.