serves
8
prep
10 minutes
cook
3:30 hours
difficulty
Mid
serves
8
people
preparation
10
minutes
cooking
3:30
hours
difficulty
Mid
level
Ingredients
- 2.5 kg skin-on boneless pork shoulder, skin scored in a cross-hatch, rolled in kitchen string
- Olive oil, for brushing
- 1 green capsicum, quartered
- 6 garlic cloves, peeled
- 1 onion, roughly chopped
- ½ bunch coriander leaves
- 2 tbsp oregano leaves
- 2 tbsp vegetable oil
- 1 tsp sweet paprika
- 1 cup (250 g) passata
- 3 cups (600 g) medium-grain white rice, rinsed until the water runs clear
- 5 cups (1.25 litres) chicken stock
- 3 dried bay leaves
- Lime wedges and coriander
- Leaves, to serve
Marinade
- 1 garlic bulb, cloves peeled
- ½ bunch coriander leaves
- ¼ cup fresh oregano leaves
- ½ cup (125 ml) orange juice
- ½ cup (125 ml) lime juice
- ¼ cup (60 ml) olive oil
- 2 tbsp sea salt flakes
- 1 tsp black pepper
You will need to start this recipe at least a day ahead.
Marinating time: overnight – 3 days
Resting time: 1 hour + 15 minutes
Instructions
- Place the marinade ingredients in a food processor and blitz together. Transfer the marinade and pork to a snug-fitting plastic container or large zip-lock bag. Turn the pork to coat all over, then marinate in the fridge at least overnight, and up to 3 days.
- Remove the pork from the marinade, discarding the marinade. Transfer to an ovenproof casserole dish, skin side up, and stand for 1 hour to bring to room temperature.
- Preheat the oven to 160ºC. Put the lid on the Dutch oven and roast the pork for 2½ – 3 hours, until tender. Remove the lid, brush the skin of the pork with olive oil and turn the oven up to 200ºC. Roast, uncovered, for a further 30 minutes, or until the skin is golden and crisp.
- Blitz the bell pepper, garlic, onion, coriander, and oregano in a food processor until smooth. Heat the vegetable oil in a saucepan over medium heat. Add the bell pepper sauce and cook, stirring, for 4 minutes, or until slightly thickened. Add the paprika and passata and cook, stirring, for 2 minutes. Add the rice, stock, and bay leaves and stir well to combine. Bring to a simmer, then cook, uncovered, for 12–15 minutes, until the liquid is the level of the rice; there should be little bubbles on the surface of the rice. Cover with a lid, reduce the heat to low and cook for a further 10–15 minutes, until the rice is tender and the liquid is absorbed. Taste and season with salt and pepper.
- Remove the pork from the casserole dish and rest for 15 minutes. Cut the skin into bite-sized pieces and shred the meat. Season with salt and pepper. Serve with the rice, lime wedges and coriander.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
