Ingredients

• 800g x Pork Shoulder - boned and butterflied - See note below

• 2 x Medium Leeks - washed and diced

• 6 x Spring onions - diced

• 4 x Garlic cloves - finely diced

• 1 x Cup fresh orange juice

• 1/2 x Cup fresh lemon juice

• 2 x Teaspoons dried oregano

• 2 x Star Anise - medium size

• 2 x Bay leaves

• 1/2 x Teaspoon black pepper
  

• Salt to your taste and special diet.

Preparation

The following is from our notes when testing this recipe, however, the balance of the sweet and sour sauce should reflect your personal taste and importantly the degree of sweetness in the oranges you are using.

Our view is the sourness in the sauce needs to be fresh and zippy. We found that initially the sweetness from our oranges dominated so additional lemon juice was needed.

For the boned pork shoulder, have your butcher work to a traditional "butterflied." Pat dry then carefully brown the outside (important) then lightly rub the underside with olive oil and the spices includinng the star anise and salt and pepper then place in a baking pot with the bay leaves.

Now, having blended the lemon and orange to your liking pour the mixture over the pork in the pot.

Next seal the top of the pot with foil, cover with the lid then place in a preheated oven at 180c and cook for around 2 hours, depending on your oven.

When cooked to your liking and the pork is breaking up, allow to stand in the sauce for 15 minutes, spooning the sauce over the meat from time to time then slice and serve. Remember to remove the bay leaves and star anise before carving.

We served with boiled baby potatoes.

Important: As noted above, the key to this dish is the blending of the lemon and orange juice. Our view is the lemon juice needs to provide the sharp zip when served with the pork.

Comments: When buying the boned pork shoulder always good to explain to your butcher what dish you are working towards