Cocoa and Spice Slow-Roasted Pork with Onions

Ingredients for Cocoa and Spice Slow-Roasted Pork with Onions

• 1/2 tablespoons whole white peppercorns

• 1/2 tablespoons whole coriander seeds

• 2 tablespoons plus 3/4 teaspoons ground cinnamon

• 2 tablespoons coarse sea salt (preferably gray crystals)

• 1 tablespoon plus 2 1/4 teaspoons unsweetened cocoa powder

• 1 teaspoon ground nutmeg

• 1/2 teaspoons ground cloves

• 6 tablespoons extra-virgin olive oil

• 3 3/4 to 1.8kg onions, thinly sliced

• 1 1/2 tablespoons chopped fresh sage

• 350ml water

• 450g pork shoulder butt with bone

How to make Cocoa and Spice Slow-Roasted Pork with Onions

Stir peppercorns and coriander in small skillet over medium heat until spices are darker in colour,about 5 minutes. Transfer toasted spices to spice grinder; grind finely. Place in small bowl; mix in remaining ingredients. DO AHEAD: Can be made 1 week ahead. Cover and let stand at room temperature.

Heat oil in large pot over medium heat. Add onions and sage; sprinkle with salt and pepper. Sauté10 minutes. Add 350ml water; cover and cook until onions are soft, about 15 minutes. Uncover; continue to cook until onions are beginning to brown and water has evaporated, about 30 minutes.

Meanwhile, preheat oven to 149°C. Sprinkle spice rub on large sheet of foil. Roll pork in rub, pressing to coat (some of rub will be leftover). Set pork on rack in large roasting pan. Top pork with 1/3 of onions; scatter remaining onions around pork in pan.

Roast pork and onions until onions are deep brown, stirring occasionally, about 3 hours. Transfer onions from pan to medium bowl. Continue to roast pork until very tender and thermometer inserted into centre registers 74°C, about 2 1/2 hours longer. Transfer pork to platter. Rewarm onions in microwave at 10 second intervals and season with salt and pepper; spoon around pork.

Seghesio 2005 Sangiovese (Sonoma, $25). Its hints of spice and dark fruit flavours are a slam-dunk with pork.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.