Herbed Pork Fillet
Add all ingredients to a pan and braise for 8 hours.
When pork is cooked, remove from liquid and shred. Strain stock and reduce by two-thirds. Add stock to shredded pork.
Place in a tray and press with weight. Leave overnight in fridge.
Trim corn from cob. Mix dry ingredients, bind with eggs, milk and butter. Stir in corn. Deep fry at 160°C for 5 min. Set aside.
Peel and quarter red onions, mix with oil, salt and pepper.
Cook in hot griddle pan until soft.
Reduce all ingredients by half.
Slice pork fillet into four and place in frying pan, sear on all sides.
Roast in oven for 5min, sprinkle generously with herbs.
Portion and roast refrigerated pork shoulder and arrange with other ingredients on plate.