Pullodede Swinnes Sculdor Recipe

Name: Pullodede Swinnes Sculdor
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 5 kg pork shoulder (skin scored); 2 limes; 1 onion; 2 tablespoons light soy sauce; 4 garlic cloves (finely chopped or crushed); 4 inches gingerroot; 2 teaspoons ground cinnamon; 1 tablespoon fennel seed; 2 tablespoons coriander seeds; ½ cup olive oil

Servings: persons

1
Marindade:.
2
Place the fennel & coriander in a mortar and pestle and grind them.
3
Add the cinnamon, grate in the ginger & the lime zest.
4
Bash away some more.
5
Add in the onion and light soy and grind some more before adding in the olive oil and mixing well.
6
Score the meat on both sides (just a few deep cuts through the already scored skin) and then rub 3/4 of the marinade into the meat.
7
Place in the fridge for 24-36 hours.
8
Cooking:.
9
Place into a hot oven (200C), uncovered, for 45 minutes.
10
As the skin begins to crisp, remove from the oven and turn the temperature down to 130°C Carefully remove the skin (and any fat that comes away with it) and set aside for making crackling later.
11
Remove any remaining fat from the top of joint, rub in the remaining marinade, cover with a well-sealed tin foil tent and return to the oven for 4 hours.
12
Remove from the oven and carefully pour the juices into a gravy splitter.
13
Return the meat to the oven, uncovered for a further 1-2 hours, basting as required.
14
With 30-45 minutes to go, place the to-be crackling into the oven on a separate tray to crisp up.
15
Pour the reserved meat juices (minus the fat) into a saucepan and reduce by 3/4.
16
Remove the pork from the oven.
17
After it has been resting for 10 minutes slowly pour over the reduced juices allowing them to soak inches.
18
Serve from the tray you cooked it in, tearing pieces off with a pair of forks.
19
Onion marmalade goes particularly well as do home-made Focaccia rolls.
20
Perhaps some salad -- .

3554

kcal

Calories

206

Fat

Carbs

347

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 5 kg pork shoulder (skin scored), 2 limes, 1 onion, 2 tablespoons light soy sauce, and more.

Yes, Pullodede Swinnes Sculdor falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Pullodede Swinnes Sculdor

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions