Lemon confit pork shoulder with apple and kale slaw recipe

1. Preheat the oven to 150°C. Peel the rind from 1 lemon and cut the other into thin wedges. Layer the pork in an ovenproof saucepan, lining the base of the pan. Add the garlic, lemon rind and wedges, salt and pepper. Pour over the oil. Place in the oven for 3 hours or until tender. Remove pan from the oven and allow the pork to cool in the oil. 

2. For the dressing, juice the remaining lemon. Whisk the juice in a large bowl with 2 tbsp of the confit oil (used to cook the pork), the mustard and yoghurt, if using. Season with salt and pepper. 

3. Quarter the apple and remove the core, then very thinly slice. Soak the apple in a little salted water for 5 minutes to prevent it from browning. Combine the apple, onion and kale with the dressing and mix well. Set aside for 10 minutes before serving.

4. Heat a frying pan over medium-high heat and add a little of the confit oil. Sear the pork on all sides for about 5 minutes until completely browned. Rest for 2 minutes, then slice into 1cm-wide pieces. Serve with the slaw.

Adam's tip The oil left over after making the confit shouldn't go to waste. It's infused with citrus and meaty flavours and is delicious in pasta, dressings, as an ordinary olive oil for pan-frying or even reserved for making more confit. It'll keep in the fridge for months.