Tag Archives: pork

Asian Pulled Pork

Pulled Pork 005aPulled pork is a very American dish and is traditionally served on buns with coleslaw. Leg of pork is one of the cuts that often seems to be on special and when cooked in the crockpot as this recipe is it is such an easy family meal that it is well worth including it as part of your meal plan.

This take on pulled pork introduces Asian flavours and serves it on top of baked potatoes.

Asian Pulled Pork

Even if feeding less it is worth using a good sized leg of pork as leftovers are delicious and make for another easy meal. Try serving over steamed rice or in the traditional way in a bun. The shredded pork is also the
perfect ingredient for an Asian inspired salad.

Serves 8-10

1 medium (about 200g) potato per person
vegetable oil
sea salt
chopped coriander
ASIAN PULLED PORK
1 medium (about 150g) onion, sliced
3 cloves garlic, peeled and roughly chopped
5cm piece fresh ginger, sliced
2 star anise
½ cup chicken stock
¼ cup soy sauce
¼ cup Asian-style hot chilli sauce
¼ cup mirin
¼ cup red wine vinegar
1 tsp toasted sesame oil
2kg piece pork leg

1              For the pulled pork, place onion, garlic, ginger, star anise, stock, soy sauce, chilli sauce, mirin, vinegar and sesame oil in a
crockpot and mix to combine. Add pork, turn to coat and cook on low for 7-8 hours or until pork is tender and falling off the bone.
2              Once the pork is very tender, remove from the crockpot.
Remove ginger and star anise – if you can find them – from the
cooking liquid. Leave the crockpot on.
3              Remove the skin and any large pieces of fat from the pork and discard. Using two forks shred the meat and return to the
cooking liquid to heat through.
4              About an hour before you are ready to serve, preheat oven to 200°C. Rub potatoes with oil and scatter with salt, place on a
baking tray and bake for 1 hour or until potatoes are tender.
5              To serve, cut a cross in the top of each potato, hold each end of the potato and press to force potato flesh up and out. Spoon over pulled pork, scatter with coriander and accompany with a steamed green vegetable of your choice or an Asian-style coleslaw.

Happy cooking and eating.

Recipe by Rachel Blackmore

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Pickled Pork Hock Braised in Red Wine

Pickled Pork 007aThis may seem more like a winter dish, but it is surprising light and perfect for when there is just a bit of a chill in the air.

When I was researching for this recipe I read somewhere ‘that pickled pork is to pork what corned beef is to beef’ which I thought was an excellent analogy  and usually a recipe for one can be used for the other.

Passata is sieved tomatoes – it is available commerically or you can make you own, see my post Tomatoes – Love Apples, for an easy recipe.

Pickled Pork Hock Braised in Red Wine
I used a pork hock for this recipe, but any cut could be used. Store any leftovers in any remaining liquid and use in sandwiches or for salads.

Serves 4-6

1.3-1.5kg pickled pork hock
1 tbsp olive oil
4-6 small carrots, peeled
3 sticks celery, cut into 5cm pieces
1 red onion, cut into wedges
6 cloves garlic, skin removed, left whole
2 small sprigs rosemary
2 bay leaves
1 cup passata
1 cup red wine
2 cups chicken stock
4 medium potatoes, quartered

1              Heat olive oil in a large heavy based pan over a medium heat, add pork and brown all sides. Remove and set aside.

2              Add carrots, celery, onion, garlic, rosemary and bay leaves to pan and cook, stirring, for 2-3 minutes. Stir in passata and wine, bring to simmering and simmer for 5 minutes.

3              Return pork to pan, add chicken stock, cover, bring back to simmering and simmer for 2 hours or until pork is tender – add more stock or water if necessary during the cooking time. After about 1 ½ hours add potatoes and cook until tender. When pork and potatoes are cooked, remove from heat and set aside to stand for 10-15 minutes before serving.

4              To serve, slice pork and serve with vegetables from pan and a steamed green vegetable of your choice.

Happy cooking and eating.

Recipe by Rachel Blackmore

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