Cured Meat with Crumble Topping
A simple recipe for a delicious cured meat dish topped with a crunchy crumble mixture.
Ingredients
- ●1 kg pork shoulder
- ●250g crumble
- ●50g all-purpose flour
- ●100g butter
- ●10g cure
- ●5g salt
- ●2g black pepper
- ●5g sugar
- ●1 medium onion
- ●3 cloves garlic
Instructions
- 1
Preheat the oven to 200°C (400°F).
- 2
Season the pork shoulder with salt, black pepper, and sugar.
- 3
Mix the cure and rub it all over the pork shoulder.
- 4
Place the pork shoulder in a roasting tray and refrigerate for at least 2 hours or overnight.
- 5
In a separate bowl, mix the crumble, flour, and butter until crumbly.
- 6
Remove the pork shoulder from the refrigerator and top it with the crumble mixture.
- 7
Bake in the preheated oven for 2 hours or until cooked through.
- 8
While the meat is cooking, sauté the onion and garlic until softened.
- 9
Once the meat is cooked, let it rest for 10 minutes before slicing.
- 10
Serve with the sautéed onion and garlic.
- 11
Garnish with fresh herbs if desired.