Roasted Pork Shoulder, honey witlof, apple and radish

Photo: Matt Houston Photography

Photo: Matt Houston Photography

This dish is great for a dinner party when you want to impress your friends but keep it simple! There is a nice play between salty, bitter and sweet with this dish and when the recipe is followed, you will get perfect crackling every time. Serves 4. 


Pork Shoulder                    2kg

Witlof                                4  

Breakfast radish                 1 bunch

Green apple                      2

Celery leaves                     8

Honey                                2 Tbsp

Cooking oil                        2 Tbsp

Salt                                    1 tsp

Cider                                 1 bottle

Onion                                1

Carrot                                1


1. Place the pork shoulder skin side up in a deep roasting tray. Rub oil and 1/2 tsp of salt into the skin, making sure it is evenly distributed. Leave the pork exposed to the air in a warm spot for 1 hour. You want to dry out the skin so that you get excellent crackle! 

2. After 1 hour, pour the cider into the roasting tray and top up with water until the tray is half full of liquid. Dice up the onion and carrot and add to braising liquid. Cook at 200*C for approximately 45mins or until the internal temperature of the meat reaches 68*C. Remove from oven and let rest in the liquid for at least 15 minutes. 

3. While the pork is cooking, slice the radishes in half or rounds and the apple into matchsticks. Combine in metal bowl with a splash of oil and salt. 

4. Take the witlof and slice in half lengthways so that the core is holding it together. Put a frying pan on a medium heat and cook the witlof flat side down in oil for approx 3 minutes or until it starts to turn golden brown. Add 2 Tbsp of honey to the pan and cook for a further 1-2 minutes. Flip over the witlof and gently glaze the other side. Remove from pan. 

5. To serve, carve the pork shoulder into slices or 4 chunky portions. Plate with honey glazed witlof, radish and apple salad and a splash of the roasting pan juices. 

Pork Spider Steak with Heirloom Tomatoes

Photo: Matt Houston Photography

Photo: Matt Houston Photography

This dish is great for when you want to throw something together quickly! The spider steak is a less well known cut and comes from inside the hip bone of the animal. Because this cut is quite well worked, it comes out super tender, delicious and has a wonderful flavour. Recipe serves 2. 


Spider Steak                                            2 x 160g

Heirloom tomato medley                          200g

Shallots                                                    2

Basil                                                        1/2 bunch

Sherry vinegar                                          2 Tbsp

Thyme                                                      2 sprigs

Garlic                                                      1 clove

Cooking oil                                              1 Tbsp

Butter                                                       1 Tbsp

Salt                                                          To taste


1. Put spider steaks on a plate or tray, coat lightly with oil and season with salt. Turn on your frying pan to hot and wait until it starts lightly smoking. You want to cook the steak on a really high heat for a short amount of time. 

2. When the pan is super hot, put in both steaks and sear on each side for 3-4 minutes until golden brown. Once both sides are brown, add the butter to the pan and cook until it goes foamy. Throw in the thyme and garlic now. Using a spoon, baste the steak with the hot butter for 1-2 minutes. Remove steaks from the pan and rest in a warm spot for another 5 minutes. 

3. Cut the heirloom tomatoes into wedges and slices and place in a metal bowl. Using a sharp knife or mandolin, finely slice the shallots into thin rounds and add to bowl. Tear up the basil leaves roughly and combine with tomatoes. Add the vinegar and oil, and season with salt. 

4. To serve, slice the steak against the grain using a sharp knife. Place on plate and cover with tomato salad. 

Pork Bone Miso Broth with Kaiserfleisch

Photo: Matt Houston Photography

Photo: Matt Houston Photography

This dish is a great way to use an often underutilised part of the animal - the bones! This dish is warming, healthy and most importantly delicious. You will need a good 8-10 hours to prepare this dish, but can be cooked over night in a slow cooker. Serves 4


Pork bones                                           3kg

Carrot                                                  2

Onion                                                  2

Celery                                                 1 stick

Kombu                                                 25g

White Miso                                         150g

Dried shiitakes                                     40g

Ginger                                                50g

Light soy sauce                                   To taste

Kaiserfleisch                                       200g

Bok Choy                                           2

Wombok cabbage                            1/2 cabbage

Chilli                                                  2

Spring onion                                      2


1. Roast of the bones in a hot oven (200C) until golden brown. Place in stock pot or slow cooker and gently simmer for 6 - 8 hours. Keep the stock and discard the bones.

2. Char grill the carrot and onion until very dark (almost burnt). Combine the stock, carrot, onion, celery, kombu, miso, shiitakes and ginger in a large pot and gently simmer for 1-2 hours. 

3. Strain out ingredients and add light soy sauce to broth to get your desired seasoning. 

4. Cook the Kaiserfleisch in a frying pan until golden brown and combine with Bok Choy, Wombok, carrot, spring onion and chilli in a serving bowl. Cover with hot broth and wait 2mins for the vegetables to gently cook. Eat immediately.