Prep Time: 10 minutes

Cook Time: 3½ - 4 hours

Serves: 4-6

Ingredients

• 1 Rolled Pork Shoulder
• 1 Brown Onion
• 6 Garlic Cloves
•  ½ Bunch Coriander
• 1 Cup Orange Juice, approximately 4 Oranges
• 1½ Cups Jasmine Rice
• ¼ Cup Lime Juice, approximately 3 Limes
• 200g Streaky Bacon
• 800g Black Beans, tinned
• 300ml Chicken Stock
• 1 Tbsp Dried Oregano
• 1 Tbsp Cumin Ground
• 2 Tbsp Mustard
• 1½ Tbsp Honey
• Salt and Pepper
• Olive Oil
• 1 Lime, optional

Method

1. Preheat the oven to 160°C.
   
   
2. Pat dry the pork and set aside.  Bring a casserole dish to high heat and drizzle with olive oil.  Season the pork with salt and pepper, then sear for approximately 2 minutes on each side until golden brown.
   
   
3. Juice the oranges and limes to get 1 cup of orange juice and a ¼ cup of lime juice.
   
   
4. Slice the onion, crush the garlic, and place in a large bowl.  Wash and finely chop the coriander (including the stems) and add to the bowl, reserving some for garnishing.  Pour in the orange juice, lime juice, and add the oregano, cumin, honey, mustard, and olive oil.  Season with salt and pepper, then mix well.
   
   
5. Place the pork shoulder in the marinade for at least 1 hour or overnight.  Roast in the oven for 3½ hours, rotating every 40 minutes.
   
   
6. 30 minutes before the pork is ready, cook the congri rice.  Wash the rice and then drain.  In a pot over high heat, drizzle olive oil, and sauté the rice for 1 minute.  Add the stock, bring to a boil, and season with salt and pepper.  Mix in the black beans, including the water.  Reduce heat to low, cover, and cook for 20 minutes until rice is fully cooked.
   
   
7. Remove pork from the oven, and rest for 15 minutes before slicing, making sure to remove the net.
   
   
8. Meanwhile, cook the bacon in a hot pan until golden brown.  Finely slice the red onion.
   
   
9. Serve congri rice with bacon, red onion, sliced pork shoulder and the tray juices.  Sprinkle with coriander leaves and fresh lime.