pulled pork

This recipe is really easy to prepare.
 Just put the rub ingredients on the pork, add the stock and let it simmer away for about 2-3 hours on the stove top till most of the fluid has absorbed and evaporated.  There is no need in frying off the meat first.  I bought my pork from the pork butcher already chopped for $13.99 kg.
This is a great make ahead and reheat recipe.  We had it with tortillas, yogurt sauce with some grated cucumber added to it, iceberg lettuce and chopped tomatoes.  Put together anyway you want.  We all put it together differently in our household.  This would be great for buns and coleslaw also.

  I adapted this recipe from 'Savorysweetlife'.

For the recipe you will need

• 1 kilo of pork
• 3 cups chicken stock

Rub ingredients

• 1/2 cup of brown sugar
• 3 tablespoons of smoked paprika
• 1 tablespoon of ground black pepper
• 1 tablespoon of maldon sea salt
• 1 teaspoon of chile powder  (my chile powder is really hot)
• 1 tablespoon garlic powder
• 1 tablespoon onion powder

Combine the rub ingredients to the pork and let sit for about 10mins.
Add the stock, bring to the boil and turn down to simmer for about 2-3 hours.  Make sure you keep an eye on it.  I started with the lid on and then took it off as the liquid was not evaporating.
Using 2 forks or whatever you have,  pull the pork apart.  Allow a little bit of fluid before this stage as once you start flaking the pork the liquid disappears.  You can always add more water to get the desired consistency.
I found the balance of flavours really good.  Will definately make this again.  Jacob loved it and had  the leftovers for breakfast this morning.

Sweet and Sour Pork

Batter for pork is as follows - This is Gluten free batter

1 kilo of pork pieces,  I think pork shoulder is best as it has a little bit of fat which makes it more tender.
4 egg yolks
1/4 cup of tamari sauce or soy sauce (won't be gluten free if you use regular soy sauce)
1tablespoon of sesame oil
3 tablespoons of cornflour

Using your hands mix together and marinade for at least 2 hours

Deep fry  on medium heat in batches until golden.  I use my wok as it works perfectly and uses less oil.
Do not over cook.

I put the cooked pork pieces on paper towel and put in the oven on a low heat until  all the pork has been deep fried.  It will still keep on cooking while in the oven so that is why not to over do  it in the wok.

 Meanwhile you can prepare the pickled vegetables while the pork is marinading.

Pickling mixture

Combine 1/2 cup of rice wine vinegar, 2 tablespoons of sugar and 1tsp of salt and about 1 tablespoon of fresh ginger.  Mix until dissolved.

Use 3 peppers,  I used 2 red and 1 yellow, use whatever you like.
1/2 cucumber - Peel leaving just a tiny bit of the skin just to add some flashes of dark green.  Then cut in 1/2 lengthways and remove the seeds.
Julienne the peppers and (remove the membrane) and the cucumber into matchsticks.
Add to the pickling mixture and let marinade and pickle away.  An hour is plenty of time.  Just remember to move them around so they all get a coating and soak in the vinegar.

Sweet and sour sauce is as follows

1/4 cup sugar
1/2 cup pineapple juice
2 tablespoons of tomato sauce or ketchup
1/4 cup fo rice vinegar
1 tablespoon of tamari sauce
1 tablespoon cornflour

Put all the ingredients in a pot and mix together until all the cornflour has dissolved.
When you are ready to use and pour onto the pork just gently heat until the sauce has thickened and is hot.
Assemble by putting white rice down first, then add the pork the sauce and finally the drained pickled vegetables.  Yum Yum

Finn's Lunch - Pork balls with sticky rice

This was Finn's school lunch today.  As he has Coeliacs and is really tiny I deliver his lunch to him so he has a nutritious meal.  I know it is a little over the top especially as he is 14 years old.  Anyway some things you just have to do.  Sometimes I make extra and Finn sells them to his mates.  I'd like to do it more often but I am out of disposal plastic containers.  I will have to go buy some soon.

500g pork mince
4 spring onions
2 cloves of garlic
1 tsp of grated fresh ginger ( I use my zester plane, it works wonders)
1tsp of Maldon sea salt or 1/2 tsp of table salt
1 tablespoon soy sauce
1 tsp of sesame oil
Mix till combined
I fry up a little bit to taste to see if need more salt or whatever

Shape into balls and shallow fry for a couple of minutes and rotate for even cooking.
I find it easy to do in the wok.
Serve with sticky white rice and sweet sticky soy sauce
Garnish with spring onions

Mexican inspired pork stew

I sort of just made this up as I went along.

I bought a piece of pork shoulder from the 'Pork Butcher' skin on approx. 1.5kg.

I chopped it into bite sized pieces and sauted till nice and golden in olive oil in batches and removed from the pan.  Keep the heat at medium as to not create any burnt spots as this will spoil the overall taste of the stew. 

Then  finely slice 3 to 4 medium sized onions, 4 cloves of garlic and 3 peppers chopped widely into strips,  salt and pepper and brown off with olive oil till softened.  Cook this in the same pan that the meat was cooked in.  Cook on a gentle heat.  Deglaze with whatever you have on hand.  I used red wine, but white wine, stock or water will do the trick to release the tasty sticky bits on the bottom of the pan.

Add 2 cans of tinned whole or chopped tomatoes, 3 to 4 Chilpotle chillies in adobados sauce.  I have just discovered these.  I love the heat and the smokiness of these potent chillies.  I use the 'Morena' brand. 

Add 1 tablespoon of sugar and some more salt to balance the sauce.   Also a bay leaf or 2 would n't hurt either.

Return the pork to the vege mixture.

Meanwhile you have pre heated the oven to about 150 degree C.

Bring the pan to a vigorous simmer and place into the oven with the lid on.

Let braise for an hour and bring out and give it a look and a stir.. then put it back in the oven for about another hour.  By this time the meat should be beautifully tender and the sauce will sticky and unctuous.

Taste and fine tune the seasoning.

It should be meaty sweet and smoky hot.

Any green herb on top, basil, coriander,parsley will work heavenly.  I used parsley as that was at hand.  Considering it now I probably should have gone out to the garden and  picked some coriander.

You could serve this with rice or buttery mashed potatoes.  I could n't be bothered peeling potatoes so we went with some ciabatta bread, not particularly Mexican but nonetheless yummy, especially when accompanied by guacamole and sour cream.