Pulled pork recipe.
Actually the last thing you need in life is a recipe for pulled pork. Just make it up as you go along each time.
You just need some basic ingredients, then whatever you have lying around in the kitchen. Kind of a variation on Heston's recipe, in that I copied the tamarind paste and Golden Syrup from him. He, however, uses tomato sauce which I think adds too much sugar and not enough tomato. His dry ingredients are also pretty specific, where mine are just store cupboard items - use whatever you have to add a bit of spice.
Heston is also pretty heavy on the sugar, where my recipe uses none. Add 100g to 160g if you've a sweet tooth.
The basic method is also Heston style, but at the end of the day it is fried pork in a thick sauce. Not sure anybody can lay claim to that one!
Basics.
That's it really. Anything else you have just adds to it. Today, for instance, my additional items that I already had in the store cupboard were:
Method.
Put the dry ingredients into a pestle and grind. I used half a teaspoon salt, teaspoon mustard, half teaspoon dried chillies, then some coriander seeds just because I had some. Rub half of this into the pork steaks and dry fry until a rich colour. Leave the fat on the pork - this will render down when cooking and add flavour. You can remove any excess fat or gristle when doing the pulled bit.
Fry the onion in a pan, then when slightly brown add the remainder of the dry stuff and warm through. Once starts to smell lovely, add in all the liquids and bring to the boil. I've never measured tomato puree in my life - just give it a couple of good squeezes.
Blitz with an hand blender. Taste to see if roughly suitable; if not add in whatever you think is lacking. It should taste quite vinegary and sweet, but not overpoweringly so.
Add in the pork and slow cook uncovered until the sauce is nice and thick. Takes anywhere between two and three hours this bit. You'll make a mess as the sauce pops all over the place.
Once cooked remove the pork and pull apart using two forks. Remove any fat that has not rendered down. Return the pulled meat to the sauce.
Serve with....
Beans, rice, chips, pancakes, burgers. Anything really. Tend to serve mine outside camping style in those rectangular aluminium pans you get.
Can I keep it in the fridge?
I guess, but in our house it doesn't last past one meal. There's a lot of vinegar and possibly sugar here, so it should last a few days.
Variations.
At the end of the day it's a pretty simple thing to do, just using two pans. It's essentially pork boiled in meat stock, tinned tomatoes and some vinegar. Everything else is just there to add sweetness, thicken the sauce and add a bit of a spice kick. It's up to you!
Actually the last thing you need in life is a recipe for pulled pork. Just make it up as you go along each time.
You just need some basic ingredients, then whatever you have lying around in the kitchen. Kind of a variation on Heston's recipe, in that I copied the tamarind paste and Golden Syrup from him. He, however, uses tomato sauce which I think adds too much sugar and not enough tomato. His dry ingredients are also pretty specific, where mine are just store cupboard items - use whatever you have to add a bit of spice.
Heston is also pretty heavy on the sugar, where my recipe uses none. Add 100g to 160g if you've a sweet tooth.
The basic method is also Heston style, but at the end of the day it is fried pork in a thick sauce. Not sure anybody can lay claim to that one!
Basics.
- One pork steak per person.
- One tin peeled plum tomatoes.
- 500ml meat stock.
- Tamarind paste. 1 teaspoon.
- Tomato puree. Two good squeezes. Could use tomato sauce, but that adds sugar.
- Vinegar. I use reserved vinegar from pickled onions. 100ml.
- Paprika.
- Large onion.
That's it really. Anything else you have just adds to it. Today, for instance, my additional items that I already had in the store cupboard were:
- Salt.
- Dried chillies.
- Mustard seeds.
- Coriander seeds.
- Golden syrup, 1 healthy teaspoon.
- Worcestershire sauce, splash of.
Method.
Put the dry ingredients into a pestle and grind. I used half a teaspoon salt, teaspoon mustard, half teaspoon dried chillies, then some coriander seeds just because I had some. Rub half of this into the pork steaks and dry fry until a rich colour. Leave the fat on the pork - this will render down when cooking and add flavour. You can remove any excess fat or gristle when doing the pulled bit.
Fry the onion in a pan, then when slightly brown add the remainder of the dry stuff and warm through. Once starts to smell lovely, add in all the liquids and bring to the boil. I've never measured tomato puree in my life - just give it a couple of good squeezes.
Blitz with an hand blender. Taste to see if roughly suitable; if not add in whatever you think is lacking. It should taste quite vinegary and sweet, but not overpoweringly so.
Add in the pork and slow cook uncovered until the sauce is nice and thick. Takes anywhere between two and three hours this bit. You'll make a mess as the sauce pops all over the place.
Once cooked remove the pork and pull apart using two forks. Remove any fat that has not rendered down. Return the pulled meat to the sauce.
Serve with....
Beans, rice, chips, pancakes, burgers. Anything really. Tend to serve mine outside camping style in those rectangular aluminium pans you get.
Can I keep it in the fridge?
I guess, but in our house it doesn't last past one meal. There's a lot of vinegar and possibly sugar here, so it should last a few days.
Variations.
- You could add four or five sticks of chopped celery to the fried onions instead of all that salt.
- Tomato sauce instead of the puree. Adds a lot of sugar though.
- Any vinegar will do.
- You don't need the golden syrup. That's just Heston being mad.
- Worcestershire sauce is me being mad. You could use soy sauce? Or nothing.
At the end of the day it's a pretty simple thing to do, just using two pans. It's essentially pork boiled in meat stock, tinned tomatoes and some vinegar. Everything else is just there to add sweetness, thicken the sauce and add a bit of a spice kick. It's up to you!
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