Pulled Pork is one of those dishes that lots of people think it is super difficult to make BUT ……. let me let you in on a little secret! It is actually incredibly simple to make and oh so versatile too, so much so that you’ll be whipping this recipe out on a regular basis!
INGREDIENTS:
1kg Pork Belly * ask your butcher for the pork belly to be “bone out and skin off”
1 tsp white peppercorns
2 cinnamon quills
3 star anise
70g fresh ginger – roughly chopped
10 kaffir lime leaves
1 lime – juice only
Fish Sauce
Salt & Pepper
- Preheat your oven to 200 Celsius
- Place your pork belly in your Wiltshire Roaster Dish, scatter the white peppercorns, cinnamon, star anise, ginger and kaffir lime around the dish
- Fill the Roaster Dish with cold water, ensuring you cover the pork belly by at least 2 centimetres of water
- Place a piece of baking paper over the top of pork belly then cover the Roaster Dish with two sheets of foil, making sure you press the foil securely around the edge of the Roaster Dish to create a perfect seal
- Place the Roaster Dish on the middle shelf in the oven and allow to cook for 30 minutes at 200 Celsius
- After 30 minutes reduce the temperature to 100 Celsius and cook the pork belly for a further 3 – 3 ½ hours OR until the pork belly easily pulls apart using two forks
- Remove the pork belly from the oven and allow to stand for 30mins with the foil still covering the dish
- Using a pair of tongs carefully remove the pork belly from the Roaster Dish and transfer to a mixing bowl. Using two forks pull apart the pork in the bowl, discarding any big fatty pieces
- Keep some of the cooking liquid to add to the pulled pork once you’ve finished pulling it apart with the forks. Discard the remaining cooking liquid
- Season with fish sauce, salt and pepper and lime juice to taste
SERVING SUGGESTIONS:
- Serve warm on a soft bread roll with an Asian inspired Coleslaw
- Cut up the pork belly once pulled and toss it through homemade fried rice
- Add the pulled pork to fresh noodles, along with some diced cucumber, diced tomato, fresh chilli, coriander and mint, add a squeeze of lime and some sesame oil for a light quick and tasty lunch
TIPS:
- Substitute the kaffir lime and ginger for fresh 3 Bay and half a bunch of fresh Thyme, cook the pork using the same method and just like that, you will have pulled pork with European flavours! Making it perfect for serving with polenta, mash potato, as a pie filling or on a bread roll with a classic European Coleslaw and plenty of mayonnaise
We’d love to see your homemade creations, don’t forget to tag us on Instagram @tastebyronbay
Enjoy!
T xxx
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