These little babies are gracing the coolest of menus about town so why not recreate them at home with this simple recipe? The secret to the melt-in-your-mouth pork lies not only in using good quality Australian, free range or organic pork but in the low, slow cooking process. You will have tender, juicy pork every time.
Requirements: pestle and mortar, saucepan (heavy based) with tight fitting lid, sheet of baking paper to fit inside of saucepan
Preparation and cooking time: 2 hours 40 minutes
- 1 kg free range pork neck (we suggest The Gypsy Pig or another true Free Range Pork)
- 2 tsp sweet paprika
- 1 tsp smoked paprika
- 1 tbsp fennel seeds, toasted
- 1 tsp black peppercorns
- 2 tsp dried chilli flakes
- 1 tsp coriander seeds, toasted
- 1 tsp cumin seeds, toasted
- 1 tsp sea salt
- 2 tbsp brown sugar
- 2 tbsp Australian extra virgin olive oil
- 125 ml (½ cup) red wine
- 250 ml (1 cup) The Stock Merchant Chicken Stock
- 400g can tin tomatoes, drained
- 2 cloves garlic, crushed
- 2 bay leaves
- ¼ cup brown sugar
- 6 mini brioche buns
- 1 cup shredded red cabbage
- ½ Granny Smith apple, julienned
- 2 tbsp torn mint leaves
- Preheat oven to 160C (140C fan forced).
- Grind fennel, peppercorns, coriander and cumin seeds in a pestle and mortar to a coarse powder. Add paprika, chilli, salt and sugar and mix well.
- Dry the pork with paper towel. Rub the spice mixture all over pork, massaging well into flesh. Leave to marinate on counter for 15 minutes.
- Heat oil in heavy based saucepan over medium high heat. Add pork and brown well on each side.
- Add red wine and boil rapidly for 2 minutes, then add chicken stock, tomatoes, garlic, bay leaves and sugar. Stir to dissolve sugar and bring to the boil. Remove from heat.
- Wet baking paper with water and scrunch into a ball. Unfold and place snuggly into saucepan, covering pork and braising liquid. (This will ensure the pork doesn’t dry out.) Cover with tight fitting lid.
- Place in oven and cook for 2 hours, turning pork over half way through.
- Remove pork from pan and shred by pulling apart using two forks.
- Return pork to pan juices and stir to coat.
- To assemble, slice brioche buns in half, top with pulled pork, cabbage, apple and mint.