Category All Recipes

Pulled Pork Left Overs


JAMIE OLIVER’S BANH MI

Now I know what you might be thinking, how in the hell did we have leftovers from that SousVide pulled pork dinner party? The answer was I just made way too much for seven people. This meant dinner for the next day and luckily enough a few days before “Save With Jamie” was on the television, this recipe popped into my mind. The only ingredient I didn’t have and had to buy was some fresh coriander. I hope you enjoy.

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INGREDIENTS

– Left Over Pulled Pork

– Sweet Chilli Sauce to Coat the Pork

– Fresh Baguettes

– 1 Carrot

– 1 Cucumber

– 1 ¼ Cabbage

– 1 Tbsp Golden Caster Sugar

– 3 Tbsp Brown Malt Vinegar

– ½ Bunch of Fresh Coriander

– 1 Fresh Red Chilli

METHOD

First you want to make the pickle. To do this cut the carrot and cucumber into matchsticks, shred the cabbage and place into a large bowel. Sprinkle over the golden castor sugar, brown malt vinegar, a good pinch of salt and mix to combine. Don’t make this too far in advance because you want the vegetables to stay semi crisp.

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Next throw the pork into a large fry pan with a splash of olive oil and fry for five minutes or until crispy and hot through. Toss in the sweet chilli sauce for the last-minute so that the pork gets nicely caramelised and sticky. Thinly slice the red chilli. Half the baguettes lengthwise (try to heat them up either in the oven of microwave) and butter to your liking. Squeeze out and discard the excess salty liquid from the pickled veg and pile into the baguette. Top with crispy caramelised pork, fresh chilli and coriander leaves. Hope you enjoy.

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Full Credit to Jamie Oliver and “Save with Jamie”

SousVide Pulled Pork


SOUSVIDE PULLED PORK 

This tasted every bit as good as it sounds. Being a HCH dinner party I had to impress of course and as you can see below it pulled apart too easily. Combining this with some slaw, caramelised onions and steamed buns (that my dear friend Dre made bless her they added to the dish) with spiced infused apple sauce or a killer smokey BBQ bourbon sauce, it was so damn good. As I know a lot of you guys don’t have SousVides I will also give you a method equivalent for the oven or slow cooker.

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 Ingredients

For the Pork
– 1 Kg of Pork Shoulder
– 2 Cups of Stock (Pork or Chicken)
– 1 Tbsp of Peppercorns
– 1 Tbsp of Coriander Seeds
– 1 Tsp of Fennel Seeds
For the Caramelised Onions
– 3 Onions, Sliced
– ¼ Cup Balsamic Vinegar
– 2 Tbsp Brown Sugar
For the Slaw
– ¼ Head of Red Cabbage
– ¼ Head of Green Cabbage
– ½ Bulb of Fennel
– 2 Carrots, Grated
– Kewpie (Japanese Mayonnaise)
– Juice of ½ a Lemon
For the Apple Sauce
– Store Bought Apple Sauce
– 3 Star Anise
– 1 Cinnamon Quill
– 10 Peppercorns
For the Bourbon Sauce
– 2 Cups Tomato Sauce
– 1 Cup Bourbon Whiskey
– ½ cup brown sugar
– ¼ cup balsamic vinegar
– 3 Tbsp Chopped Garlic
– 2 Tbsp Liquid Smoke
– 2 Tbsp Worcester Sauce
– 1/2 Tsp Cayenne Pepper
– 2 Tbsp whole grain mustard

 

 

 

 

 

 

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METHOD

DAY 1: For the pork, debone the pork shoulder and remove any unwanted fat and gristle. Place the pork in a vacpac bag along with the stock, pepper corns, coriander and fennel seeds. Seal and place in the fridge over night.

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DAY 2: Fill the SousVide with water to the fill line located inside and set to a temperature of 57.5ºC. Place the bag with the pork in and leave until day three.

DAY 3: For the apple sauce place all ingredients into a vacpac bag and seal. Place into the SousVide and await for the final day to come!

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DAY 4: For the caramelised onion, place them in a fry pan on medium heat and cook them until they become translucent. Next add the sugar and balsamic vinegar, this starts your caramelisation process. Turn down the heat and cook for five to ten minutes or until sticky and caramelised. For the slaw, use the mandolin to shed the two different cabbages, fennel and cabbage carrots and put into a large bowl. Add the kewpie and lemon juice and using a fork combine all the ingredients together. Season with salt and pepper.

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For the bourbon sauce, place all ingredients into a small saucepan and whisk to combine. Bring to a simmer and cook for ten minutes then remove from the heat and set aside for the flavours to infuse. When you are ready to serve take the pork out of the SousVide and put on a hot frypan to brown and caramelised all over. Remove from the pan, place on the largest meat cutting board you have and with two forks pull apart the meat with oh so much ease.

To assemble cut the buns in half place a little bit (or a lot) of the pork, some slaw then caramelised onion and top with either of the two sauces (or both we were hungry!) and enjoy.

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Below are the links for cooking in the oven:

http://userealbutter.com/2007/11/09/carolina-style-pulled-pork-recipe/

AND here is the recipe my good blogger buddy GusFace Grillah made for pulled pork

http://gusfacegrillah.com/2014/03/03/pulled-pork-the-first-attempt/

Adapted the bourbon sauce from the guys at Modernist Cuisine link below. I added so many other ingredients to mine but the thing is I forgot all of them as i did not write them down 😦 haha

http://www.modernistcookingmadeeasy.com/info/modernist-recipes/more/sous-vide-pulled-pork-recipe