1.5 kg pork shoulder, on the bone
4 large shallots, peeled
6 garlic cloves, peeled
2″/5cm fresh ginger, peeled and grated
3 tbsp honey
1 tsp freshly ground pepper
2 tbsp extra virgin olive oil
2 red chillies
500ml dry cider
500g rhubarb, trimmed weight
1 tsp ice-cold butter, chopped into tiny pieces
Preheat the oven to 180°C/Gas 4
Score the skin of the pork with a very sharp knife then put into a large, roomy roasting tray. Put the shallots, garlic, ginger, honey, pepper and olive oil into a food processor and blitz to form a thick paste. Smear the paste all over the pork, skin and meat included.
Snap the chillies to open them slightly, throw into the roasting tray and pour in the cider. Cover tightly with aluminium foil and roast in the preheated oven for 2 hours.
Take the dish from the oven and increase the temperature to 220°C/Gas 7. Remove the foil and baste the pork with the pan juices. Cut the rhubarb into 7cm lengths and scatter into the sauce. Return the tray to the oven, uncovered, for 20 minutes or until well coloured.
Remove the pork from the oven and place to one side to rest for at least 10 minutes before slicing.
Strain the pan juices through a fine sieve into a small saucepan. Keep the rhubarb to one side.
Place the sauce over a high heat and reduce by a third. Drop a few pieces of the ice-cold butter into the sauce and, over a medium heat, shake until the butter has melted. Repeat until all the butter is used up and the sauce is shiny and glossy.
Slice the pork (it will not make neat slices but don’t worry, this a quite a rustic dish), place it on a serving plate topped with the rhubarb and serve with the sauce.
Serve with slow-roasted or fresh seasonal vegetables. The pork is also lovely cold pulled from the bone and made into a salad or a sandwich.