This is another Sunday roast pork dish,using mainly sharp, hot, mustard,and intensely citrus tinged,black cardamom pods. They are quite strong so use 2-3 pods at the most, so that they don’t overpower the meat/tofu/fish you are cooking.
INGREDIENTS
Seasoning:
3 Pieces of Black Cardamom,
2 teaspoons of Sweet Paprika,
Black Peppercorns,
and Dijon Mustard.
1-2 Cloves of Garlic crushed.
A Splash of White Wine Vinegar.
Around a tablespoon of Olive Oil.
Salt to taste-Use carefully,as mustard can boost salt content. Just a small amount.
1kg of Pork Shoulder or thereabouts.. It took around 3 hours.. This includes allowing for resting time for tender meat that’s easy to carve.
METHOD
First, wash and drain the meat-I remove the strings on my meat. You can leave them on if you wish.
After draining, start grinding the spices for the meat. Place the cardamoms, paprika and peppercorns into a grinder. Grind into a powder, adding to the other ingredients in a small container. Add about 1 teaspoon of salt also. Add wet ingredients like mustard and vinegar.
It should look like this:
Mix thoroughly, and begin to season the meat and crackling.
Cook on 200° for around 20-30 minutes until browned. Turn down to 180°, covering with foil if desired. Leave to cook for an hour. Take off the foil, and turn up to 200° to make the crackling crisp.
It may help to remove the fat from the meat, depending on thickness of the joint. Add some vegetables. I had roasted brussel sprouts with mine. Sorry about the lack of pictures. If the meat is cooked allow it to rest,and crisp the crackling. If not quite done, leave in the oven for around 20 minutes more. Then check again.
Depending on thickness of fat, the crackling may take upto 30 minutes to crisp. Serve with vegetables of choice, rice/roast potatoes. It makes good leftovers for sandwiches! Disfrutalo!!
Mariposaoro 
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