Pork shoulder stuffed with silverbeet, salami and served with agrodolce onions
A dish like this cries out for a glass of red wine. Agro is the Italian word for sour and dolce the word for sweet. These slow-cooked onions are perfect with the pork.
|1.3 kgs||Belly cut shoulder of pork, boneless|
|2 Tbsp||Olive oil|
|3 Tbsp||Sea salt|
|500 g||Silverbeet, trimmed and sliced|
|¼ cup||Olive oil|
|1 clove||Fresh garlic, crushed|
|1 cup||White breadcrumbs|
|3 Tbsp||Olive oil|
|1 kg||Pickling onion, peeled with root left intact|
|1 cup||White wine|
|3 Tbsp||White vinegar|
- To make the perfect pork crackling, start the night before cooking. Finely score the pork skin and brush with olive oil, then lightly smother with sea salt. Place uncovered in the fridge overnight or at least 8 hours.
- On the day of cooking, preheat the oven to 200C.
- Silverbeet stuffing: Cook the sliced silverbeet in a little olive oil and water until wilted. Cool and squeeze dry. Chop roughly and place into a bowl together with the garlic, salami, breadcrumbs, beaten egg and olive oil. Mix together well and season with salt and milled pepper.
- Place the pork in a roasting tray lined with tinfoil. Use a knife to make a pocket and fill with the silverbeet stuffing. Roast for 10 minutes before reducing the temperature down to 175C. Cook for a further 40 to 50 minutes until the pork is cooked through and the meat is no longer pink in the middle. Leave to rest for 15 minutes before carving.
- Agrodolce onions: While the pork roasts, heat olive oil in a wide-bottomed pan. Add the peeled onions and cook, covered, for 10 minutes until lightly coloured. Add all the remaining ingredients. Semi-cover with a lid and simmer gently for 50 minutes or until the onions are tender and the juices have become syrupy. If the liquid is not quite at that consistency, remove the onions to a bowl and reduce the remaining juices until thick.
- Pour over the warm onions and season with salt and milled pepper to taste.