pull-apart pork

28 June 2013

Taking inspiration from John McLeay’s slow cooked lamb recipe from his Red Spice Road cookbook, I created this dish for a party at an art gallery. It’s a great wintery dish and if you have leftovers, you can use them as fillings for pies, dumplings or ravioli.

Serves 4

2 tbsp vegetable oil
1.5-2kg pork shoulder, excess fat trimmed
700ml good quality chicken stock
4 cloves garlic, minced
1 brown onion, finely chopped
1 tsp ground white pepper
3cm ginger, minced
100ml light soy sauce
75ml kecap manis
100ml Asian cooking caramel (optional)
2 tbsp brown sugar
2 tbsp grated lemon rind
3 tbsp oyster sauce

1 cup roughly chopped coriander
½ cup thinly sliced spring onion
1 tbsp grated lemon rind
1 tbsp fried Asian shallots

Preheat oven to 140C.

Pour oil in a heavy based casserole dish over medium high heat. When the oil starts to smoke, sear pork shoulder.

Once all sides are golden brown, remove from heat and add all ingredients except the garnish.

Cover with a tight fitting lid and place in oven. Cook for at 6 hours.

To serve, roughly pull pork shoulder apart with 2 forks and serve on a bed of rice. Drizzle with pan juices then garnish with coriander, spring onion, lemon rind and fried shallots.