Ingredients

• 2 Large shallots, finely diced
• 3 Cloves of garlic
• Sprig of rosemary
• 200ml Red wine
• Water (amount depends on size of pot)
• Peppercorns
• 1-2tbsp Balsamic vinegar
• 3tbsp Honey
• Large pinch salt
• 2x250g Pieces of pork shoulder
• 2.5tsp Cornflour

Method

1. Trim the large bits of fat at the top of the pork shoulder off.
2. Put the fat trimmings in your Dutch oven and place over medium heat. Allow the fat to render and then remove the bits.
3. Increase the heat to medium-high and sear all the sides of the two chunks of meat. Remove the meat and set aside.
4. Preheat your oven to 150°C
5. Reduce the heat to medium and add your onions to the pot with a pinch of salt. Allow the onions to sweat and then caramelise. Deglaze the pot with the balsamic vinegar.
6. Bash the garlic cloves with the back of a knife and add to the pot along with the wine, rosemary, peppercorns and honey.
7. Return the pork to the pot and add water until the meat is fully submerged.
8. Put your pot in the oven and allow to braise for around 2.5-3 hours. You will know when your meat is done as it will go from being very tight and firm to being quite loose and soft.
9. Bring your pot out of the oven and temporarily remove the meat.
10. Pour the braising liquid through a sieve with a bowl underneath to remove the bits. Return the liquid to the pot along with the meat.
11. Place your pot over high heat and allow the liquid to reduce significantly. It should still be liquid, but it should only be about 2-3cm above the base of the pot.
12. Taste the liquid once reduced and adjust seasoning if necessary.
13. Mix the cornflour with just enough cold water to make a slurry. Add this to your pot and stir through. Allow to cook until this has thickened you sauce to a sort of glaze/gravy consistency.
14. Serve with mash and seared greens.