Pulled pork with romesco
2 tsp fennel seeds
1 tbsp chopped fresh thyme 2 tbsp good-quality smoked paprika
2 tbsp sea salt
3kg pork shoulder (approx), bone in, preferably free-range 6 cloves garlic
1 onion, peeled and diced 1 carrot, diced
4 red capsicums
4 cloves garlic
1 red onion, skin removed and quartered
2 slices white bread
¼ cup blanched whole almonds
½ cup chopped flat-leaf parsley
30ml red wine vinegar 125ml olive oil
1 tsp flaky sea salt
1 loaf bread
Fresh garden leaves Good-quality olive oil Juice of 1 lemon
1 Combine fennel seeds, thyme, smoked paprika and salt and rub all over the pork. Cover and refrigerate for 1-2 hours, or preferably overnight. 2 Preheat the oven to 200°C. Place spiced pork shoulder in a deep casserole dish. Cover the pork with water and add garlic, onion and carrot. Cover the dish with greaseproof paper, then tightly wrap foil over the top. Cook in the oven for 1 hour.
3 Reduce oven to 160°C and continue cooking pork for 3-3½ hours until tender and pulling easily off the bone. Remove from the oven and shred.
4 For the romesco, preheat oven to 180°C. Place capsicums in an oven tray with the tomato, garlic and red onion. Roast for 15 minutes. Remove tray from oven. 5 Add bread and almonds to tray. Return to oven for 5-6 minutes ensuring almonds don’t burn. Remove tray and cool.
6 Peel skin off capsicums and remove seeds, keeping only the flesh.
7 Remove the tough core from the tomato. Squeeze garlic from skin. Place cooled ingredients along with the remainder of the ingredients in a food processor, and pulse until you have a rough pesto-like consistency; don’t overblend into a purée.
8 To serve, pile the pulled pork onto sliced bread on individual plates. Add a good dollop of romesco and top with garden leaves dressed with olive oil and lemon juice.
Leftover romesco sauce can be kept in the fridge for up to a week and is great with chicken and seafood.
Recipe taken from: New Zealand Café Cookbook, edited by Anna King Shahab. Published by Penguin Books New Zealand, $50.