Ingredients
Pork shoulder preferably on bone - 2 Kg
A)
5 garlic cloves
5cm piece of ginger
2 tsp dried chilli
2 tsp ground ginger
1 tbsp brown sugar
1 tbsp oil
1 tbsp soy sauce
B)
Star Anise
2 tsp fennel seeds
1 tsp cinnamon
4 cloves
1 tsp peppercorns
Risotto:
1 large Shallot
1 cupful of Carnaroli Risotto
1 small glass of Deakin Viognier
Few strands of Saffron
Chicken stock - the better it is, the better the risotto will be Handful of hazelnuts - chopped
2 anchovy fillets melted away in a glug of olive oil and crushed garlic (15 minutes in a warm oven) until they are a luscious paste. Push it through a sieve if you feel like it.
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I love this dish because you can "fugeddaboutit" (hence its name) while it cooks ever so slowly in a low oven. The intoxicating oriental spicy aromas will permeate the household making it a feast for the senses.
I urge anyone to try it as it will have your guests and loved ones swooning - and it is so easy.
Pestle all of ingredients A) together to make a sensationally yummy paste Pound all of the spices B) to make a seductive aromatic powder. Then mix the two together and smear 1 Tbsp into the scored skin side of the pork, settle skin-side up on a rack above a roasting tin and put it into a very (230C) hot oven for the 15 minute sizzle.
Then remove from oven and smear the remaining mix on the underbelly of the shoulder, pour 1 glass of water in the roasting tin, turn oven down to 110C and "fuggeddaboutit" for anything up to 4 hours (well give it a turn and a baste in between the odd glass of Deakin Viognier). 15 minutes before end of cooking, replace the joint in a hot hot hot oven to let the crackling bubble up (careful not to let it burn)
Now for the Risotto:
Sweat onion and rice in the usual way - i.e. until they are both translucent.
Add a glass of Deakin Estate Viognier and have a glass yourself while you wait for the vapours to vanish.
Add the Saffron and 1 Ladle of chicken stock at a time. Massage with a wooden spoon in-between ladlefuls. When the rice is al dente, pour the last ladle of stock (the consistency should be almost soupy at this stage) then a large handful of Parmesan (under no circumstances use the pre-grated stuff in tubs), a large knob of butter, the toasted hazelnuts then massage in and leave to stand covered for 10 minutes. This is when the Risotto becomes creamy.
When you are ready to serve, paint a brushstroke of the anchovy paste onto a plate, then spoon the creamy risotto on top of it. Don't worry about it tasting fishy - it won't. It will merely give the risotto a delicious salty twang of umami which will get you reaching for a large slurp of Deakin Viognier and this is when you discover how well the wine is suited to the aromatic dish.
To serve the pork remove the crackled skin and break it up. Don't so much carve, as scoop the tender, melting, aromatic meat onto the plate next to the risotto and enjoy the moment with what is left of the Deakin Estate Viognier!
Recipe by Julian Adcock
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