Pressed Pulled Pork

 

Slowly braised delicious pork, pressed and set in it's own sweet jelly. This wonderful recipe can be enjoyed as a lunchtime snack or the perfect dinner party starter.
The Shoulder
 

500grm pork shoulder

1 peeled carrot diced

1 celery stick diced

1 small peeled onion diced

3 bay leaf

3 tbsp honey

1 tbsp grain mustard

1 tbsp vegetable oil

1 garlic head cut in half

3 star anise

2 pints vegetable stock

 

Pan roast the carrot, garlic, celery and onion in a little vegetable oil until lightly caramelised, place into a deep pot. In the same frying pan season and fry the shoulder until seared and lightly coloured. Add the pork to the vegetables and cover in vegetable stock. Finally add the star anise and bay leaf cover with a lid and place in the oven for 4 hours at 145 degrees.

 

 

“Your house will smell wonderful”

 

To Set
 

Remove the pork and rest for 30 minutes, strain the stock and leave to the side. Pull the pork into strips and place into a bowl. Add honey, grain mustard and a little of the stock. Mix together and press into a terrine or shallow bowl, both lined with cling film. Cover and set in the fridge for 3 hours or until firm to the touch.

 

 

Garnish
 

3 peeled apples, remove core

100grm Rocket leaf

50grm caster sugar

Pinch of cinnamon

Juice from half a lemon

Dice apples, add to a pan with sugar and cinnamon, and cover in water. Poach until soft and hand blend to a puree.

 

From the Cupboard

Seasoning

 

Plate
 

Evenly slice the pulled pork into 2-3 slices per person, serve with large and small dots of apple puree, dress your rocket leaf in a little

lemon juice and arrange neatly.

 

 

Robs Suggestions
 

·      Use recipe for a simple dinner party starter or light lunch snack

·      It can all be done the day before!

·      Place your puree into a piping bag to assist with garnishing dots

·      Reduce pork stock with more honey and set to a delicious sticky jelly

·      The shoulder tastes lovely with a celeriac and apple slaw

 

 

 

 

© 2019 Mr Robert Kennedy

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