You all know I heart pork! Any kind of pork dish really. I have wanted to make pulled pork for a while now and finally, made it! Pulled pork ‘is a form of barbecue in a which pork or mixed cut is cooked using a low-heat, long-cook method’. The slower the better, the more tender the meat becomes, so it is easier to ‘pull’ or easily broken into individual pieces.
- 700g pork shoulder
- 1/2 cup brown sugar
- 1/3 cup ground paprika
- 1/4 ground cumin
- 2 tablespoons ground coriander
- 2 tablespoons kosher salt
- 2 tablespoons coarsely ground black pepper
- 1 tablespoon garlic powder
- put spices in a bowl and mix well
- rub ingredients to pork and leave over night
- unfortunately I don’t have a bbq or smoker so it was in the oven.
- set oven to 200C and place pork fat side down in oven for 1 – 1.5 hours
- turn down oven to 120C and roast for an additional 4 hours
- the meat should be slowly separating from the point
- flip shoulder to the fat side and roast for an additional 1.5 hours
- allow to rest for about 20 – 30 mins until cooled
- then take 2 forks and tear and pull pork into strands
- serve immediately
Can store the remainder of the pulled pork in an airtight plastic containers
- 1/2 medium head cabbage shredded
- 1/4 cup mayonnaise
- 1 tablespoon of cream
- salt and pepper to taste
- 1/2 cup of pomegranate
mix well and serve with pulled pork sandwich
Pork…. I *heart* you!
Lamb is not something I enjoy eating. Most of the time I would avoid it like plague but the past couple of months I have tried a few different types of lamb dishes and surprisingly enjoyed it. First at Cafe Ish, the lamb cutlets with panko crumbs (delicious!), then lamb shanks at Clover (melt in your mouth, post to come) and lastly the lamb at the [TOYS] event which tasted like a chicken (the best lamb I have tasted!).
The thing I don’t like about lamb is the strong after taste and the smell, however, if it’s simmered in wine or it comes with some sort of gravy or coated with crumbs I don’t mind. As long as the smell is not there, I think I can ‘handle’ it. Believe it or not I have never ever made lamb before so this was a first and a risk! Surprisingly it turned alright and was a winner!
I adapted a recipe from Australian Good Food and Travel Guide. I don’t know what possessed me to cook lamb for the first time for four hungry diners. I bought 8 lamb shanks, so doubled everything below.
- 4 lamb shanks (medium size)
- 1 brown onions diced
- 4 cloves of garlic crushed
- 2 large carrots diced
- 2 sticks celery diced
- 1/2 bunch of fresh parsley
- bit of thyme
- 1 cup of flour
- 50ml of veg oil
- 1.5 cups of red wine
- 2lt veal stock (I used beef stock instead)
- 50ml of fresh lemon juice
- Salt and pepper to taste
- lightly coat the shanks in flour and season with salt and pepper.
- in a hot heavy-duty pan with little oil, seal the shanks till brown.
- once brown remove from pan, drain excess oil from pan.
- heat oil in a large pot, saute onions, garlic, carrots, celery, fresh parsley and thyme. Add a pinch of salt and pepper.
- once sautéed add the lamb shanks.
- add red wine to the shanks and the stock.
- once the shanks have come to a boil, turn the heat down and let it simmer slowly.
- simmered it for about 2.5 hours, the longer the better.
- the shanks are ready when they start to fall of the bone.
Served with potatoes and green beans.
- cut into quarters
- in a baking tray, add oil, then put potatoes and bake until soft
- i usually pan fry the potatoes a little, so they are brown and add salt
The lamb was incredibly tender. Hearty, perfect for a wintry evening and a winner amongst the diners! No lamb smell, the red wine really helped I think. Think I only have one lamb shank leftover, can’t believe they were a hit! Quite easy, but just time-consuming, if you have a pressure cooker, or slow cooker, would definitely be a lot quicker!
Could this be a new love? I wouldn’t go as far as saying I love lamb! Pork is still my favourite but I wouldn’t hesitate making or ordering it next time I see it on the menu!
I don’t post a lot of recipes and most of you probably think I eat out 24 / 7! Well that’s not true, I do cook, at least 3 – 4 times a week believe it or not! Unfortunately, ‘The Mother’ doesn’t like to eat out as much as I do.
I first encountered Scotch eggs whilst I was in London a while back. For those who are unaware what Scotch eggs are, they consists of a shelled hard-boiled egg wrapped in a sausage meat mixture, coated in breadcrumbs and deep-fried. It can also be baked if you want to be a little healthier.
It wasn’t until I went to Orto Trading Co that I had another encounter with Scotch Eggs and absolutely loved it. I remember seeing a recipe, a friend, J, whom I met whilst in Hong Kong made wonderful Scotch eggs for a party and it looked amazing. You can check out her recipe here – she is a FANTASTIC cook! Kind of wished I met her earlier and try more of her delicious cooking.
This was my first attempt and it wasn’t as ‘easy’ as I had thought! Super tedious and my kitchen was a mess!
Eggs – no I didn’t cook all twelve eggs but I probably should have. Used half a dozen, made sure that I didn’t over boil the eggs, although it was a little bit of a hit and miss. I followed J’s instructions – put kettle on first to get water going, keep the heat on medium and set timer for 6 minutes. Once the six minutes was up, I put them in a bowl of cold water with ice and I left them there until I was ready to peel them.
Before I go on – I am the worse at peeling eggs! Started with six and ended up with four! Broke one so ate it, and the other had half of the white bit missing that it ‘burst’ whilst I covered it with pork meat. *sigh*
Now the pork meat: Ingredients:
- 600g of fresh mince pork
- 3 chopped chilies
- 1 bunch of coriander
- Different types of spices: paprika, cumin (to taste)
- Salt (to taste)
Chop the corriander, and put everything together with pork mince.
Now the hard bit – forming the sausage around the eggs! MAN! What a pain! I don’t know how J managed to take photos whilst putting them all together! I definitely struggled.
I just realised that I didn’t roll a ball of sausage mix in my hands before putting it on the clingwrap. I just got a couple of spoonfuls and flatten it on the clickwrap and placed the egg in the centre.
Using the clingwrap, I rolled the mixture over the egg, gently press the egg. Carefully remove the clingwrap and remove any excess meat. Gently roll around with your hands to form a uniform ball and repeat for the others. I didn’t put it in the freezer, I just kept going but by putting it in the freezer it will hold the shape while you continue to form other eggs.
For the batter
- 2 eggs
- Oil for frying
Place flour, eggs, breadcrumbs all in different bowls. Heat oil on medium and fry for 5 minutes, make sure you turn them gently every once in a while.
I’m quite certain that I put way too much pork mince on my Scotch eggs – they were GIGANTIC! Called them dinosaur Scotch eggs instead and eaten straight out of the fryer – they were awesome! First batch, eggs were a little over cooked but still wonderful.
Second batch – not as perfectly shaped but oozed with yolk! Will definitely get it right next time hopefully! I think with practise it will be perfect, definitely worth the effort! Thanks J for the instructions, can’t wait to head back to Hong Kong and be fed again 🙂