Ingredients:

2-3kg bone-in pork shoulder, skin on and scored (ask our team to score it for you)

Large thumb of ginger

370g ginger stem (1 jar)

1 tbsn chardonnay vinegar 

2 tbsn red miso paste

2 tbsn salt

1 tbsn olive oil, extra virgin 

Method:

-       Pre-heat the oven to 200deg C.

-       Score the pork skin (or ask your butcher to score it for you), and rub it with olive oil.

-       Heavily salt the skin side of the shoulder.

-       Slice the fresh ginger and lay out in a roasting tray placing the pork on top, skin side up 

-       Place the tray into the oven and cook for 1 hour, then reduce the heat to 180deg C and finish cooking the pork for another 35 minutes.

-       In a blender place the stem ginger, vinegar and miso and blend until a smooth puree.

-       Once pork is cooked, allow to rest at least 15 minutes. Carve off the bone and serve with a heaped spoon of the stem ginger jam on the side

Suggestion: Serve with braised cabbage and carrots