Warm her heart
CHEF Lorianne Heyns from JÉAN Restaurant at boutique winery Klein Roosboom in Durban-ville loves to spoil her guests with modern twists on old favourites. Treat your mom to this Sunday feast of fresh, nostalgic flavours.
ROASTED PORK SHOULDER WITH PICKLED PEACHES
SERVES 8-10 PREPARATION: 15 MIN COOKING: 8 HOURS 20 MIN RESTING: 15 MIN
2,5-3kg pork shoulder with bone and rind intact
oil
30ml (2T) sea salt
125ml (½c) mild curry powder
2 onions, peeled and sliced
2 apples, cut into 1cm slices
500ml (2c) chicken stock
500ml (2c) dry white wine or extra chicken stock
500ml (2c) water
GRAVY
leftover pan juices
250ml (1c) apple juice
30ml (2T) honey
Preheat the oven to 120°C.
1 Wash the pork shoulder and dab dry with paper towel. Cut a diamond pattern into the rind (just the rind, not the meat).
2 Rub a little oil all over the pork and then rub the sea salt into the skin.
Massage the curry powder into the rest of the pork (excluding the
