Monday, 20 February 2012

Pulled Pork

Yesterday, I decided to spend the afternoon in the kitchen. My kitchen and I were long overdue some quality time together. I needed to test the stamina of my oven. I wanted to give my K-Mix a work out. I've never made pulled pork, but I love it. Time to stretch my cooking skills. My recipe is based upon one by Simon Rimmer on BBC Food. Pulled pork with homemade coleslaw and homemade bread rolls.

For the Pork
1.5KG shoulder joint of pork
Salt (I used Maldon Salt)
250ml Cider
150ml White wine vinegar

Preheat the oven to 220°C.
To make good crackling, slash the skin of the pork down to the fat, but not into the meat. Rub salt in, ensuring it gets into the slits. Then season the meat with salt & pepper.
Place in a baking tray and into the hot oven, uncovered, for 30 minutes.
After half an hour, reduce the oven temperature to 170°C and remove the pork from the oven, pour in cider and white wine vinegar - being careful not to pour onto the crackling. Cover and place back into the oven for 2 ½ hours.
Then, uncover and place back into the oven for another hour. Once cooked, allow the pork plenty of time to rest.

For the Coleslaw
½ White cabbage
2 Carrots
1 Red onion
½ cup Mayonnaise
½ cup Salad cream
Juice of one lemon
1 teaspoon dried coriander leaf (or fresh if you have it)
¼ teaspoon Cayenne pepper
Salt & Pepper to taste

Finely slice the cabbage and onion. Grate the carrot and combine the three veg together.
Make the dressing in a separate bowl so you can easily mix and taste as you go. The measurements I gave above are what I used, give or take a pinch. Combine the mayonnaise, salad cream and lemon juice. Mix well. Add the remaining ingredients to taste. Once you're happy with the dressing then mix it in with the veg.
Chill in the fridge. It's best after a couple of hours or longer to give the flavours time to work together.

For the Bread Rolls
300g White bread flour
200g Wholemeal bread flour
1 sachet Easy blend yeast (7 grams)
1 teaspoon Salt
1 teaspoon Sugar
2 tablespoons Olive oil
100 ml boiling water mixed with 200ml cold water (to make hand-temperature)

Mix all the dry ingredients together with a spoon then put on the stand mixer with the dough hook. Start with a slow speed and add the water and oil. Increase the speed gently and then mix for about 5 minutes to knead the dough.
You can tell when it's done as the dough will be fairly smooth and spring back when you press your finger into it.
Cover and rest the dough for an hour to allow it to rise. Some recommend a warm place such as the airing cupboard but so long as it's not in a cool or drafty place it should rise ok.
Once risen, it will have doubled in size. Knock it back (I bash it with my fist. Not that I'm an angry person but it feels good!). This knocks the excess air from the dough.
Form into rolls, or if you're baking a loaf, form & place into a loaf tin. Slash the top a couple of times and cover. Leave to prove (or proof as some call it) for 30 minutes. This is the final rise of the dough. During this time, preheat your oven to 220°C.
If you're making rolls, they take about 20-25 minutes. A loaf takes 30-35 minutes. You can tell they're baked by knocking on the bottom of the roll/loaf. You'll hear a hollow sound if it's cooked.
Leave to cool if you can resist!

I finished my meal with apple crumble & ice cream. So delicious!

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