Junkie Pig

I never got my head round conventional marinating.
It always added a great flavour to the outside, but I wanted to get the flavour inside too.
The result was one of my ‘scientific moments’, when I injected the cacao marinade into the meat using a large syringe.
The combination of flavours works really well. I was inspired by the fact that the ginger grew in the shade of the cacao: they came together once again in the marinade.

500ml white wine

100ml balsamic vinegar

garlic cloves from half a bulb, peeled and roughly chopped

10cm chunk of fresh ginger, peeled and roughly chopped

1 red chilli (with or without seeds, according to taste)

2 tbsp honey

25g 100% cacao, finely grated. Suggestion, Indonesian Black 100% Javan Dark Breaking Cacao

2 tbsp fennel seeds

2 tbsp sea salt

2.5kg boned and rolled pork shoulder, skin deeply scored