PORK, CRACKLING & PALM SUGAR DRESSING

From Three: Acid, Texture, Contrast

Serves 4 Ingredients for 100ml palm sugar, chilli lime dressing:

45g palm sugar

½–1 chilli, depending on how hot you like it 1 large or 2 small garlic cloves

4 tbsp fish sauce

2 limes, juiced

Pork:

2kg bone-in pork shoulder, skin scored (ask your butcher to score it for you) Ensure the skin of the pork is very dry. Leave it for at least 24 hours uncovered in the fridge 20g coriander shredded 4 spring onions, finely sliced

Heat the oven to 220C/200C fan and prepare the palm sugar, chilli and lime dressing; in a small blender, blitz together all the ingredients. Taste and adjust with more sugar or lime if needed. It will store well in the fridge for up to one week.

Line a roasting tin (big enough to fit the pork) with 2 layers of foil. Place a piece of baking paper over the foil and sit a rack into the tin.

Season the pork liberally with fine salt and place into the tray. Pour a cup of water on the bottom of the tray and cover the pork with foil. Place in the oven for 1 hour. Remove the foil and turn the oven down to 180C/160C fan and cook the pork for a further 2-3 hours or until tender. You can test this by inserting a small knife into the thickest part of the meat and you should feel little resistance. Take pork out of the oven and leave to rest in a warm part of your kitchen for at least 30 minutes. Turn the oven up to 240C/220C fan. Place the pork back in the oven, for 8-15 minutes (depending on how hot your oven is) to crisp up the skin. You will need to turn the tin every 5 minutes or so to achieve even crispiness all over.

Take the pork out of the oven and leave to rest for 20 minutes.

Tear the meat on a large board, roughly chop the crackling and scatter over the top. Sprinkle with the coriander and spring onions. You can either dip the pork into the dressing or spoon it over.