PULLED PORK SLIDERS (makes 8 buns).
INGREDIENTS 2kg pork belly For the mirepoix (flavouring): 25ml vegetable oil 1/2 onion, peeled and quartered 1 stalk celery, halved 1/2 leek, white only, halved 1 carrot, peeled and quartered 2 cloves garlic, bashed 1 cinnamon stick 1 star anise 1/2 orange, halved 1 red chilli, halved 1/4 bunch coriander stalks 40g fresh root ginger, peeled and roughly chopped For the cooking liquor: 125ml Madeira wine 1L chicken or vegetable stock 1tbsp soy sauce 2tbsp hoisin sauce 1tbsp honey To serve: 8 brioche buns 25g stem ginger in syrup, finely sliced 1/2 Granny Smith apple, finely sliced METHOD HEAT a large pan with the vegetable oil. Add the mirepoix ingredients and brown well. Add the cooking liquor and the pork belly and bring to a very gentle simmer. Cover and allow to cook slowly for three hours.
Remove the belly and set aside to cool slightly. Strain off the stock and place the liquid in a pan and bring to the boil. Simmer until reduced by half. Gently pull the pork belly apart using two forks and mix with enough of the reduced sauce to bind together. Heat up enough for eight buns.
For the buns, cut in half and toast the inside. Add the pork belly then the sliced ginger and finely sliced apple. Serve.
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|Publication:||Daily Post (Conwy, Wales)|
|Date:||Jun 13, 2015|
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