Pulled Pork with BBQ Sauce.

Ingredients
3KG piece of shoulder of Pork boneless.
500mls water
150mls Heinz Tomato Ketchup
150mls HP Brown Sauce
Butt Rub

Butt Rub is a Dry Seasoning mix used for seasoning meats, try it next time when you BBQ.

Butt Rub
4 Teaspoons Onion Salt
2 Teaspoons Dark Brown Sugar
2 Teaspoons Caster Sugar
2 Teaspoons Paprika
½ Teaspoon Ground White Pepper
½ Teaspoon Cumin
½ Teaspoon Dry Mustard Powder
½ Teaspoon Ground Ginger

Make the Butt Rub by combining all the ingredients together.

Rub all over the pork joint, cover with cling film and leave in the refrigerator over night.

Place the pork in a roasting tray, add the water, cover tightly with foil and leave at room temperature for 1 Hour to take the chill off the meat.

Cook in the oven at 125°c for six hours.

Strain off all the cooking liquor into a pan and add the Ketchup and Brown sauce.

Reduce down to a good consistency, if necessary thicken with a little corn flour mixed with cold water.

Rip up the meat with two forks, pour over the sauce and serve.

Great in Wraps, Brioche Buns or as a topping for Burgers.

Sticky braised belly pork with a Granny Smith apple puree and a black pudding fritter.

Ingredients for 4 persons

800grms belly pork, boned and rind removed
400grms in total of roughly copped onion, carrot, leek and celery
1 sprig of thyme
4 cloves of garlic
6 star anise
8 cardamom pods
8 peppercorns
2cm of fresh root ginger
100ml of dry white wine
1 litre of chicken stock

Method

Put all the ingredients into a heavy based casserole dish that has a tight fitting lid.

Bring to the boil and place in a pre heated oven at 120oC for 2 ½ -3 hours.

Remove from the oven and allow to cool.

Remove the pork from the cooking liquor and place on a tray lined with a piece of greaseproof paper, place another piece of greaseproof paper on top, then another tray and weigh down with a heavy weight. Leave in the fridge over night.

Strain the cooking liquor and reduce down with a large tablespoon of honey and a tablespoon of soy sauce until to have a thick glaze.

Apple Puree

3 Granny smith apples
250ml apple juice
1 teaspoon of caster sugar

Method

Chop the apples without peeling and place in a sauce pan with the juice and the sugar. When the apples are cooked pass through a sieve.

Black pudding fritter

110ml milk
28grms butter
50grms strong flour
1 egg
50grms black pudding
4 sage leaves, chopped
salt and pepper

Method

Cut the black pudding into 1cm pieces and fry in hot oil until crisp, drain on absorbent kitchen paper.

Put the milk and butter into a heavy based pan and bring to the boil.

When the milk and butter is boiling, add the flour and beat in fast to avoid lumps.

Allow the paste to cook out over the heat for 1 minute then remove from the heat.

Add the egg and beat in. Season with salt and pepper and then fold in the black pudding and the chopped sage.

Mould the fritter mix between 2 spoons to form a quenelle and cook in a fryer or a pan filled with sunflower oil for 2-3 minutes until golden brown.

To Serve

Cut the belly pork into 4 even pieces and place on a tray lined with greaseproof paper. Sprinkle with a little water and heat gently in the oven. With a pastry brush, brush the top of the pork with the glaze every few minutes until the pork is golden brown. Place a spoonful of the chilled apple puree on the plates, top with the belly pork and the fritter and garnish with some cracking and chervil leaves.