Pulled pork with romesco


Simply You - - Living -


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

1 tomato

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.

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