Roast pork shoulder with marmalade glaze and caramelised naartjies

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Ingredients (11)

1.2-1.5 kg	pork shoulder
15	olive oil
	salt and black pepper — To taste

For the caramelised naartjies

6	naartjies — whole, peeled and white pitch removed
15 ml	olive oil
250 ml	orange juice
15-25 ml	brown sugar
10 ml	soy sauce

For the marmalde glaze

125 ml	marmalade
30 ml	wholegrain mustard
10 ml	butter

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Method:

Prepare the pork shoulder roast

Preheat oven to 180°C.

Rub the pork shoulder with olive oil, salt and pepper.

Position the meat on an open oven rack over an oven tray to catch the drippings.

Place the meat in the centre of the oven and roast for approximately 70 – 90 minutes, depending on the size of the roast.

(In the meantime, prepare the naartjies and the marmalade glaze.)

If you have a meat thermometer, test the centre of the roast and remove from the oven when the internal temperature of the pork is between 72 and 75°C.

During the last 10 minutes in the oven, baste the pork roast with the marmalade glaze.

Remove from the oven and leave to rest for 10 – 15 minutes at room temperature. Baste again with the marmalade glaze.

Caramelised naartjies

Cut the naartjies sideways into 10mm thick slices.

Heat the olive oil in a pan and fry the naartjie slices briefly on both sides, just to develop a nice golden colour.

Add the orange juice, brown sugar and soy sauce and continue to cook the naartjies gently in the sauce until cooked and the sauce turns syrupy. Serve with the pork roast.

Marmalade glaze

Melt the marmalade, mustard and butter together in a saucepan and whisk to mix it well.

Baste the roast during the last 10 minutes in the oven and again as soon as the roast is removed from the oven.

To serve

Remove any string or netting from the roast, slice the meat and serve with the naartjie slices.