Ingredients

  • 2 kg rolled pork shoulder brine
  • malt vinegar ½ cup
  • 3 tablespoons of
    • brown sugar
  • 2 teaspoons bottled ginger (optional)
  • 1 large onion, sliced ​​thickly
  • 1 bay leaf
  • 1 celery stalk, sliced ​​
  • 1 carrot, thickly sliced ​​

Method

  • STEP 1 Place onions on the basis of a large pot which is a suitable size for meat you will be cooking. Place the meat on top add all other ingredients and cover with water.
  • STEP 2 Bring slowly to simmer. This is very important, it can take 40 minutes. After a hot, cook for 30 minutes per 500 grams. Drain.
  • STEP 3 Serve with parsley sauce.

Notes

If you want to eat such a leave to cool in cold water for an hour or so before refrigeration. In the picture described above for the best team in the recipe, please note the pig was not completely immersed in the water - to keep going soggy skin. We then checked under the grill for a few minutes to crisp the skin.