I am a very fussy pork eater. I only buy heritage pork and my favourite is Berkshire, or black pig; there is a totally different flavour and texture and yes, fat level and all of those things are very important to me, as is the way they have been farmed. The shoulder is my favourite cut and I use my slow cooker and when I say slow, in this case I mean 16 hours, always on low. It is so tender and yet as long as it’s not ‘overcooked’ it can be sliced easily (though always with a very sharp knife). I’ve taken the idea from a traditional Italian dish of pork cooked in milk; I use buttermilk as it offers a great counterpoint for the richness of the pork. It always curdles by the way, so don’t be put off by that. The cavolo nero dish that accompanies it is so moreish that all you kale doubters out there will eat your words!
Ingredients
- 3.25 kg Berkshire pork shoulder, skin on
- 1 tablespoon sea salt flakes
- 60 g walnuts
- 1.8 litres buttermilk
- 2 teaspoons fennel seeds
- 2 star anise
- 2 tablespoons unpasteurised white (shiro) miso
- 2 tablespoons verjuice
- 1 large bunch cavolo nero or curly kale, stalks discarded (about 6 cups chopped leaves), washed
- 2 tablespoons extra virgin olive oil
- Rub the pork all over with the salt, then stand at room temperature for 1 hour.
- Preheat the oven to 180°C (fan-forced). Place the walnuts on a baking tray and toast for 8–10 minutes or until golden. Pour into a clean tea towel and rub off the skins while still warm.
- Place the pork in a large slow cooker. Whisk together the buttermilk and 600 ml cold water. Pour over the pork, add the spices, then cover and cook on the lowest setting for about 16 hours or until nearly falling apart.
- Just before serving, grind half the walnuts in a mortar and pestle until the nuts begin to break down. Add the remaining walnuts and pound until a coarse paste forms. Transfer to a bowl, then stir in the miso and verjuice.
- Bring a large saucepan of water to the boil. Add the cavolo nero or kale and cook for 3 minutes, then quickly drain into a colander. Spread out over paper towel or a clean tea towel to drain.
- Heat the olive oil in a large frying pan over medium heat. Add the cavolo nero or kale and toss until heated through. Combine in a bowl with the walnut and miso paste, and serve as a side to the buttermilk pork shoulder.