1. 1kg Pork shoulder cut with skin on
2. 1 spring rosemary
3. 1 spring Thyme
4. Salt and Pepper
5. Fennel Seeds. Basil Leaves
6. Apple Cider ( alcoholic cider)
7. Apple Juice
8. Fresh Cream (whipping cream will work too)
9. Dry White Wine
Method
1. Score the rind with a knife at about 1cm intervals. ( i did the scoring vertically and horizontally)
2. Marinade with crushed fennel seeds, basil leaves, black pepper, salt on all surface.
3. Place a spring of rosemary and thyme in the middle, roll up the chunk tightly and secure it with butcher's twine, skin side facing outwards. ( a 100% cotton string will work )
4. preheat oven to 160'C
5. place the pork in a baking pan and roast on middle rack for 60 mins basting the surface with the liquid collected in the pan.
6. at the 60 mins mark, pour a cup of dry white wine into the baking tin and continue for another 60 mins.
7. remove pork from the oven ,bast the surface of the skin with the juices and tightly pack it in aluminium foil. allow it to rest for at least 10 mins.
The Sauce1. In a sauce pan , pour in 1 cup of cider and bring it to a boil, till the alcohol evaporates, add in 1 cup of apple juice, keeping it in gentle boil, till you get a slightly syrupy consistency, make sure it does not caramelize
2. mix in a dash of fresh cream and stir,
3. pour in the juices collected from the roast, season with salt and pepper.