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For the Rub:

  • Oil 30.0 ml
  • Fine sea salt 10.0 g
  • Black pepper (crushed) 10.0 g
  • Cloves (ground) 1.0 g
  • Aniseed (whole seeds or ground) 2.0 g
  • Pork Shoulder 1.0 kg

For the Gravy:


  1. For the Rub:

    • Mix together all the ingredients until well-combined, and rub all over the pork before roasting.
    • Roast the pork in a preheated oven at 140˚C –160˚C (15 –20 minutes extra for bone-in cuts.
    • For a beautiful crackling, blister the roast at 220˚C for 30 minutes. Turn the heat down to 140˚C until cooked.
  2. For the Gravy:

    • In a saucepan, heat the butter, and sauté the onions on medium heat until soft and translucent. Add the tarragon, and cook for 1 minute, then whisk in the honey.
    • Add 400 ml of the water and bring to the boil. Combine the Knorr Brown Sauce powder and the remaining water, then add to the boiling sauce, and simmer for 2 minutes.
    • Add the Dijon mustard, and serve.
  3. Chef’s Tip:

    • Rosemary/thyme can be used instead of tarragon.