Tag Archives: pork recipe

Ginger chili pork crackling with sweet chili sauce

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The beer pictured is Western Australian brew ‘Little Creatures Bright Ale.’ We are now lucky enough to have a new Creatures Brewery right here in Geelong, Victoria. A decent drop.

My friend and I were sitting around last night,  having a few beers when it hit that point in the night where we suddenly got the nibblies. I had a strip of pork rind that I’d cut off a roast, sitting in the fridge. I cut up a bit, fried it, whacked a bit of salt,  pepper and paprika on,  thinking that would sufficiently sooth the pangs. We got halfway through eating and realized we were so wrong! At this point, I saw the bottle of sweet chili sauce sitting in the cupboard. My only thought was ‘that would be wicked on crackling!’ I promptly cut up the rest of the rind,  made a ginger,  chili, garlic paste to go on top, and doused those pork strips in hot,  sweet,  sticky,  sour goodness!!!

You need;

Pork shoulder rind,  cut into strips, about 1cm thick

Plain oil for frying (e.g. vegetable, canola, peanut/ground nut e.c.t.)

Mix together a small chunk of ginger,  peeled and grated,  a garlic clove,  grated,  1 small chili,  finely chopped, 1/2 tsp salt,  1 tsp sugar (pound in mortar and pestle if you’ve got one. Not critical though).

Method:

Heat a layer (1/2cm or so) in a pan over medium heat until a piece of bread browns in 30 seconds. Carefully drop pork strips in,  fry for 5 minutes on one side,  then turn pieces over,  fry for another 5 or so,  until pork has just about stopped sizzling (means the moisture has fried out of it and equals crispy!). Drain pork on a brown paper bag,  whack ginger chili paste on and smother in sweet chili sauce. Happy drinking!!!

Pulled pork pizzas with Meredith Goats Cheese

Meredith marinated fresh goats cheese is The. Bomb! It’s the creme da la creme of fetta cheese, of any cheese. It’s made locally to Geelong and sold all around the world. If you haven’t tried it, do yourself a favor and seek it out, and then open the jar and eat it. It’ll be a life choice you won’t regret.

You need:

Pulled Pork – click on the ‘pulled pork’ tag (recipe in pulled pork quesadillas) for the pulled pork recipe – best to do this a day or two in advance as the pork will take all to cook.

Pizza bases

  • 2 cups of strong, white bread flour – I use Lauke Bread flour. Made in South Australia
  • 1tsp instant yeast and 1/2 tsp sugar mixed with 1 cup of warm water – leave for 10 until frothy
  • 1/4 cup of vegetable or olive oil

Method:

Mix oil and yeast mixture into the flour, in a bowl. Stir until combined and you’ve got a sticky dough. Turn out on a floured surface and knead for 5 – 10 minutes and leave to prove for 1/2 hour to an hour in a warm spot.

Assemble:

  1. Preheat oven to around 220*C. Knock back the dough, cut into about 5-6 equal sized pieces and roll each piece out into a thin round (about 1/2cm thick). Place on oven trays.
  2. Cover each base with 1/2 tsp of tomato sauce base. **See note
  3. Spread a handful of shredded pork over each pizza, then top with torn mozzarella or your favorite cheese.
  4. Cook each pizza for around ten minutes or until slightly golden around the edges. Cut into wedges and crumble some Meredith Marinated Goats Cheese. Happy days.

**For the tomato sauce base I used a mixture of 3 different tomato chutneys and chilli jams I had hanging around in the cupboard, but you could use a tomato pasta sauce, pasata, tomato paste, tomato relish, any tomato chutney or chilli jam or tomato salsa (the jarred dorito chip dip works well here). Whatever you use, a few teaspoons will be enough to cover this quantity of dough. Play with different flavors and see what you like best.

pulled pork quesadillas

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I tried getting a picture of the pork when I first pulled it of the oven, but pulled pork by itself, isn’t terribly photogenic, (which is why I decided to make these. Lol, they look a bit prettier). I’ve been wanting to try this recipe for ages and despite it’s lack luster appearance, the meat itself is totally to die for! And making it couldn’t be easier. I researched several recipes and have come to the conclusion that there is no ‘right’ way to cook this. Slower, however, is definitely better and most cooks that I’ve read up on insist on pork shoulder, which is really good, as it’s usually a really cheap cut, so it won’t break the bank. (It usually goes for around $7-8 a kilo, so 2kg should set you back around $15 and will easily feed a crowd). Here’s my version, but feel free to experiment. I used an approximately 2kg piece, 1.7kg to be exact). Start early in the day as this meat needs to be in the oven for at least 7 hours. It’s an all day job.

Pulled Pork:

Step 1: Preheat oven to 200*C. Place a big sheet of foil in a large baking tray, enough to cover the entire pork shoulder, but tuck the excess foil away for now.

Step 2: Place pork shoulder in tray, rub all over with mustard then make a dry rub with 1tsp salt (sea salt if you can), 1 tbsp brown sugar, 1 tsp paprika, 1/2 tsp cumin powder and rub all over the meat. Leave to sit for 1/2 hr until meat looks shiny.

Step 3: Roast meat, uncovered for 12 -15 mins then take out, wrap the meat up completely in the excess foil (and more if you need it).

Step four: Reduce heat to 120*C, put back in the oven and let cook at 120*C for at least 7 hours, (8-10hrs is ideal – about 1 1/2 hrs per pound or 450g). It’s done when the bone/ bones pull cleanly away from the meat and the meat easily shreds or ‘pulls’ apart in your hands. Shred the meat, discard of the bones and pile meat up on things like soft bread rolls with coleslaw and BBQ sauce, baked potatoes with coleslaw, BBQ sauce and sour cream, mix through fresh pasta or just eat it straight from the tray, like I did 😛

OR you could make these!

Pulled Pork Quesadillas

Tortillas:

Mix 2 cups strong bread flour (I use Lauke Crusty White flour), 1/4 cup vegetable or olive oil and 1/2 cup warm water in a bowl. Mix together using chopsticks to make a soft, slightly tacky dough. Wrap in glad wrap and then in a tea towel and rest for 1/2 hr in a warm place.

Heat a heavy skillet or frypan on the stove over medium high heat. Take small balls of the dough, roll out thin and dry fry them, about 10 second each side until there’s bubbles and/ or light brown spots on each side. Stack them under a tea towel. (makes about 14-15 wraps). These will keep for a few days in a plastic bag.

Assemble:

Heat your fry pan. Take a wrap. On one half, load up with pulled pork, rocket or another bitter lettuce like radicchio or whatever salad things you like really and top with cheese. Fold it over so you have a semi circle shape. Brush each side with olive oil and fry each side until tortilla is crispy, the filling is hot and cheese has melted. Enjoy!

marinade for pork

This marinade is sweet, pungent, heady and I can vouch for the fact that it goes really well with pork. I haven’t tried it yet with chicken or prawns (will be doing this next and will keep you updated) but i daresay it would go quite well with either of these too. I used coriander out of the garden and I think is way better than anything you’ll find in the shops. Hunt for it in your farmers markets. It’s well worth that extra mile.

You’ll need;

> prepare your meat (chop up chicken/ pork/ devein prawns, about 500-700g worth, you can get away with less prawns – enough to serve 3 or so)

> A handful or small bunch of coriander, washed and chopped, a decent chunk of ginger, peeled and grated, 1 red chilli finely chopped, 2 or 3 cloves of minced garlic. Pound together in a mortar and pestle until you have a fine paste.

> put paste in with your meat. Add the juice of 1/4 of an orange, a tsp honey, 2-3 tsp soy sauce and 2-3 tsp vegetable oil. Leave in a container overnight in the fridge.

Fry the meat over a high heat and use to make stir fries, fried rice, salads, serve with rice or noodles or enjoy on its own.