Ingredients Jump to Instructions ↓

  1. 1 corned pork shoulder (about 2.8kg, see note)

  2. 600 gm (3 cups) dried chickpeas, soaked overnight in cold water, drained

  3. 2 fresh bay leaves

  4. 5 each of whole cloves and allspice

  5. 1 onion, coarsely chopped

  6. To serve: Dijon mustard

  7. 2 carrots, cut into 5mm-thick batons

  8. 2 Spanish onions, thinly sliced

  9. 1 celery heart, thinly sliced

  10. 300 ml cider vinegar

  11. 95 gm raw caster sugar

  12. 2 tsp celery seeds

Instructions Jump to Ingredients ↑

  1. Serves 8 Prep time 20 mins, cook 2 hrs 30 mins (plus standing)

  2. The leftovers of this dish make for a mean toasted sandwich. The pickled vegetables can be prepared ahead and stored in the refrigerator for at least a week. You'll need to begin this recipe a day ahead.

  3. For pickled vegetables, place carrot, onion and celery in a bowl, scatter with 1 tbsp sea salt, mix to combine and stand until water leaches from vegetables (10-15 minutes). Combine vinegar, sugar and 50ml water in a small saucepan, stir over low heat to dissolve sugar, then cool to room temperature. Rinse vegetables under cold water, drain well, add to vinegar mixture and stand for at least 15 minutes at room temperature to pickle.

  4. Place pork in a large saucepan or casserole. Add remaining ingredients (except mustard) and enough water to cover and bring to the boil over high heat. Reduce heat to low and simmer until pork and chickpeas are tender (2¼-2½ hours).

  5. Remove pork from liquid and thickly slice. Drain chickpeas (discarding spices) and serve pork with chickpeas, pickled vegetables and mustard to the side.


Send feedback