Week Ten: Pulled Pork

This recipe was based on an original from Waitrose and makes a really nice meal that can be served with bread or rice. Cost: approx. £2.00 per person.

Serves 4.
Ingredients:                           
1/2 tsp ground ginger                 
1/2 tsp mustard powder               
1/2 tsp salt                                 
1/2 tsp smoked paprika               
1 tsp tamarind paste
10ml Worcestershire sauce
300g creamed tomatoes
250g tomato sauce (ketchup)
500ml chicken stock
175g dark brown sugar
175ml cider vinegar
4 pork shoulder steaks (or equivalent weight
                                      belly pork in chunks)
1 shallot, finely sliced
1 clove of garlic, finely chopped








Method:
Gently fry the shallot in a little oil until starting to turn golden and caremalised. Add the garlic and fry for another minute. Add the rest of the ingredients (apart from the pork), starting with the spices.

Sear the steaks in hot oil in a frying pan - about a minute on each side.

Add the steaks to the sauce and bring to a gentle simmer. Braise for 1h 30m, half with the lid off and half with it on. Leave the pork to cool in the sauce.

Remove the steaks and pull them apart with two forks.

Depending on the amount of liquid left, you may want to bottle some of the sauce (make sure any jar you use has been sterilised and bring the sauce to a boil before pouring it in).

Return the pulled pork to the remaining sauce, then heat through until piping hot before serving.



(Original recipe: http://www.waitrose.com/content/waitrose/en/home/recipes/recipe_directory/h/heston_s_slow-cookedpulledporkwithcabbageslaw.html)