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.