Crispy Slow Cooked Pork Shoulder Green Bean And Pea Salad | Donna Hay

Ingredients

• 2kg bonelesss pork shoulder, skin on
• 1 cup (250ml) apple cider vinegar
• 2 bulbs garlic, halved
• 4 bay leaves
• 1 bunch tarragon
• ⅓ cup (60g) brown sugar
• 1 cup (250ml) water
• 1 tablespoon sea salt flakes
• 400g green beans, trimmed and shredded
• 1 cup (140g) frozen peas, thawed
• 2 cups red-vein sorrel leaves or baby spinach leaves
• 1 eschalot (French shallot), finely chopped
• 1 tablespoon apple cider vinegar
• 1 tablespoon extra virgin olive oil
• 1 teaspoon coriander seeds, toasted and crushed