Pulled Pork and Pork Scratchings

Pulled Pork and Pork Scratchings

Recently I styled the food for Stevie Parle’s, (owner/ chef of The Dock Kitchen) just published new cookbook, Spice Trip. (The T.V series to accompany the book, starts this week on Channel 4) Stevie has a very clever way with his simple use of spices. This dish is inspired by a recipe of his for Hot & Sour Pork Shoulder. (which you also must try.) It really is very, very easy.

Serves 4-6

  • 2 kg pork belly on the bone, ask your butcher to score and remove the skin.
  • 3 large cloves garlic
  • 5 sprigs fresh rosemary
  • 2 teaspoons fennel seeds
  • 2 teaspoons black peppercorns
  • 1 dried chipotle or ancho chilli, if you can’t find, add a good pinch of crushed dried red chillies & 2 teaspoons smoked paprika
  • 1 teaspoon coriander seeds
  • 1 teaspoon cumin seeds
  • about 20 whole cloves
  • 3 tablespoons Maldon sea salt
  • Extra virgin olive oil, plus extra for drizzling

I just served it with steamed red curly kale, but try it with slaw and/or stuffed into soft baps with salad….or with creamy mash….

1. Pre-heat oven 150 C/130 fan/Gas 2/300 F. Peel and roughly chop the garlic, pull the sprigs from the rosemary and drop both into a pestle & mortar or spice grinder.

2. Tip the whole spices and the dried chilli, (broken into pieces) into a dry frying pan, and toast, tossing every now and then, until they start to smell gorgeous. (careful not to burn them.) Cool slightly then crush well in the pestle or grinder with the garlic, rosemary and a tablespoon of salt flakes, (and smoked paprika if using) until fine.

3. Rub this all over the meat, lie the meat bone side down in a large heavy based pan with oven proof handles or a roasting tin. Pour 500 ml water into the bottom of the pan. Cover with foil or a tight fitting lid and place in oven for about 3 hours. (check every now and then in case you need to top up with water.)

4. Now to make the scratchings, make sure skin is well scored, cutting some more slits if needed with a sharp knife or Stanley knife.

5. Lay the skin on a rack over a roasting tray to catch the fat, sprinkle with, and rub in the remaining salt, drizzle over a little olive oil and place in oven, underneath the pork belly and cook for about 2-3 hours, or until very crispy. It will have rendered fat (lard) onto the tray that you can keep for cooking at another time.

6. When the pork is completely tender and falling apart. Lift the meat from the pan, spoon off any excess fat, strain the liquid through a fine sieve into a small pan, then pull the meat form the bones. Reheat the meat juices and pour over the pulled pork.

This entry was posted in Brunch, Lunch, Mains, Meat & Poultry, Midnight Feast, Supper and tagged , , , , , , , . Bookmark the permalink.

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