Curtis Stone's Roast Pork with Cauliflower and Agrodolce recipe | ColesColes

Step 1

Position a rack in the centre of the oven and preheat to 150°C (130°C fan-forced). Using a sharp knife or box cutter, deepen the scoring in the skin and fat of the pork (don’t cut through the meat). Season the pork and place in a large roasting pan.

Step 2

Roast the pork for 1½-2 hours or until an instant-read thermometer inserted into the centre of the pork reads 50°C. Pour off fat from the pan.

Step 3

Increase oven temperature to 250°C (230°C fan-forced). Roast the pork for a further 20-25 mins or until the skin is crisp and crackling and an instant-read thermometer inserted into the centre of pork reads 60°C. Transfer pork to a carving board and rest for 25 mins.

Step 4

Meanwhile, toss the cauliflower with 1/4 cup (60ml) oil on a large rimmed baking tray. Season. Roast, stirring and turning halfway through cooking, for 20 mins or until the cauliflower is golden and tender.

Step 5

Heat the remaining oil in a medium saucepan over medium heat. Add the shallot and cook, stirring frequently, for 5 mins or until shallot softens and just begins to brown. Add the vinegar, sugar and salt and bring to the boil, whisking until the sugar dissolves. Reduce heat to medium-low and simmer for 10 mins or until the sauce reduces by about half. Stir in the sultanas, capers and chilli, if using.

Step 6

Transfer the pork and cauliflower to a serving platter. Spoon the sauce over pork and cauliflower. Sprinkle cauliflower with mint and pine nuts to serve.