Name: Pork shoulder stuffed with silverbeet, salami and served with agrodolce onions
Prep time: 60 min
Cook time: 60 min
Total time: 120 min
Yield: 6
Ingredients: 1 kilogram -1.3kg piece boneless belly-cut pork shoulder; 2 tablespoon olive oil; 3 tablespoon sea salt; 500 gram silverbeet, trimmed and sliced; 1/4 cup olive oil; 1 clove garlic, crushed; 8 slices salami; 1 cup white breadcrumbs; 2 eggs; 3 tablespoon live oil; 1 kilogram pickling onions, peeled with root left intact; 1 cup white wine; 3 tablespoon white vinegar; 1 tablespoon sugar; 1 cup stock

Pork shoulder stuffed with silverbeet, salami and served with agrodolce onions

A dish like this cries out for a glass of red wine.

Skip to Recipe

Serves 6

Prep

Cook

Total

Ingredients

1 kilogram -1.3kg piece boneless belly-cut pork shoulder

2 tablespoon olive oil

3 tablespoon sea salt

500 gram silverbeet, trimmed and sliced

1/4 cup olive oil

1 clove garlic, crushed

8 slices salami

1 cup white breadcrumbs

2 eggs

3 tablespoon live oil

1 kilogram pickling onions, peeled with root left intact

1 cup white wine

3 tablespoon white vinegar

1 tablespoon sugar

1 cup stock

Method

1.To make the perfect pork crackling, start the night before cooking. Finely score the pork skin and brush with olive oil, then lightly smother with sea salt. Place uncovered in the fridge overnight or at least 8 hours.

2.Preheat the oven to 200ºC.

3.Silverbeet stuffing: Cook the sliced silverbeet in a little olive oil and water until wilted. Cool and squeeze dry. Chop roughly and place into a bowl together with the garlic, salami, breadcrumbs, beaten egg and olive oil. Mix together well and season with salt and milled pepper.

4.Place the pork in a roasting tray lined with tinfoil. Use a knife to make a pocket and fill with the silverbeet stuffing. Roast for 10 minutes before reducing the temperature down to 175ºC. Cook for a further 40 to 50 minutes until the pork is cooked through and the meat is no longer pink in the middle. Leave to rest for 15 minutes before carving.

5.Agrodolce onions: While the pork roasts, heat olive oil in a wide-bottomed pan. Add the peeled onions and cook, covered, for 10 minutes until lightly coloured. Add all the remaining ingredients.

6.Semi-cover with a lid and simmer gently for 50 minutes or until the onions are tender and the juices have become syrupy. If the liquid is not quite at that consistency, remove the onions to a bowl and reduce the remaining juices until thick. Pour over the warm onions and season with salt and milled pepper to taste.

Woman's Weekly Food

From classic Kiwi favourites, quick weeknight dinners and elevated meals for special occasions, our recipes are local and delicious and thoroughly tested so you know you can trust them to work. Discover tips and tricks to enhance your cooking skills, learn about seasonal ingredients, and stay up-to-date with the latest food trends. We're more than just recipes; we're your trusted kitchen companion.

Ingredients

Method

Related stories

Subscribe for your chance to WIN $50,000