Eat & Drink

Winter + Pork = Good

It’s a simple equation, but it works. Chef Darren Templeman from Restaurant Atelier in Glebe has kindly donated a pork recipe to help warm up these cold winter nights. If you don’t fancy having a go, perhaps drop into his cosy restaurant and enjoy a starter of Confit Pork Belly with house-made Black Pudding and a Quail Egg ($22).


Darren chooses to cook with Bangalow Sweet Pork belly, and I don’t blame him. It’s often my pork of choice at home too. I buy my hormone and antibiotic free pork a little out of area at Pino’s Dolce Vita in Kogarah, however if you want a supplier closer to home, check out the Bangalow Sweet Pork website which lists Sydney suppliers.

Boned Shoulder of Pork Roasted with a Winter Spice Cure


1 boned shoulder of pork, approx 1.5kg
20g juniper berries
5g cloves
10g black pepper
1 bunch thyme, chopped
1 cinnamon stick
10g fennel seeds
1 bunch celery leaf, chopped (available in Asian grocers)
100g Maldon sea salt
6 bay leaves, fresh, chopped


1    Using a spice mill, grind spices and mix together.
2    Add salt, thyme, celery leaf and bay leaf – this is the Spice Cure.
3    Rub the skin of the pork with the Spice Cure.  Use the whole mix and pack around the meat.
4    Allow to infuse in the fridge for 4-6 hours.
5    Wash off Spice Cure and pat dry with paper towel.  Place in a deep-sided baking tray.


6    Rub olive oil into the skin to enhance the crackling, then place skin side down in a hot pan. After skin is browned, invert and cook in a pre-heated oven of 160°C for approx 2 ½ hours – until the meat is soft and the skin is crisp.


7    Allow to stand for 10 minutes.  Carve and serve.
8    Plate it up with a suggested garnish of creamed parsnip and buttered kale.

Recipe courtesy of Darren Templeman from Restaurant Atelier, 22 Glebe Point Road, Glebe (02) 9566 2112