Every few weeks I’ll go pick up a few kilos of pork and binge eat it for the next few days. This morning I picked up a shoulder and a few ribs. The shoulder was pot roasted with simple flavours and eaten with a super-hot relish. The piquant relish cut through the fat and brightened up the meat considerably.
- Pork shoulder or other large cut
- Soy sauce, dark
- Green chili peppers
- Heat a large pot and keeping it on high heat, sear the meat for 2 – 3 minutes on each side.
- Pour on the dark soy coating the meat (don’t overdo – coat, don’t drown it)
- Adding a little water from time to time, cook the pork on a very low flame for a few hours until cooked. Turn the meat over periodically to get coated with the sludge forming at the bottom of the pot.
- Coarsely blend the green chilies; mix with lemon juice and salt. I went the old fashioned way with a mortar and pestle, which is why there’s so little of the precious chutney in the picture.