Pulled Pork With Fennel Apple Slaw Recipes

BBQ PULLED PORK WITH APPLE AND FENNEL SLAW

Steps:

• 1. Pre-heat your oven to 200C. Lay the pork in an ovenproof dish that has a lid. Add in the tomatoes, onion and rosemary. Combine the remaining ingredients and HALF the stock in a mixing jug and then pour over the pork. 2. Cook for 30 minutes at 200C, then turn the oven down to 140C, add in the remaining stock and cook for a further 2.5 hours with the lid on, followed by another 30 minutes with the lid off, or until the sauce has thickened and the meat can literally be 'pulled' apart with two forks. Check the liquid at 30 minute intervals, to make sure that the meat is not drying out. If you need to add more liquid, add in about another 100ml stock or water. 3. Remove the pork from the oven, leave to rest for 20 minutes, remove the crackling and set aside to grill until crispy and eat or discard (eat!), and then 'shred' the meat using two forks and mix it in with the sauce. 4. To make the slaw, combine all the ingredients together in a mixing bowl and toss gently to combine. 5. Serve the pork piled into fresh bread rolls or folded into wraps, with the slaw on the side.

PULLED PORK WITH FENNEL APPLE SLAW

Steps:

• Rub Put the seeds fennel, mustard, coriander and Cumin in a pan over medium heat and toast until the seeds are fragrant. Once fragrant grind up in a coffee grinder, transfer to a bowl and add the salt, pepper, chipotle powder and garlic powder. Mix all of the spices then rub it all over the pork and then put the pork into the refrigerator to marinate over night. You will want to give your self plenty of time to smoke your pork 6-10 hours depending on the size Raspberry Chipotle sauce In a sauce pan put the raspberry preserves on med to low heat. Take the can of chipotle in adobo in a food processor and pulse until you have a puree. Of the chipotle puree add 2T to the pan. You can add more or less depending on how you like the heat level. Then chop up the garlic to a paste and add to the pan. Then add the zest of the orange, juice of an orange, juice of lemon, raspberries and cinnamon stick all in with the raspberries. Keep on a low simmer until all ingredients meld. Taste and adjust seasoning as needed. For the slaw it is best if you have a mandolin to do the slicing. If you don't have a mandolin make thin slices with a knife or use the shreader on the food processor. Slice the fennel, apple and red onion in the same size and throw into a bowl. In a food processor make the dressing. Juice and zest an orange put in the mustard, pasted garlic, vinegar, salt, pepper and honey. Blend until all combined then add olive oil until you get a creamy consistency. Taste and adjust seasoning as needed. Once the dressing is to completed poor on to the slaw and toss. This is best to be done a couple of hours before you are ready to make the sandwiches for all flavors to blend. To assemble to the sandwiches take your roll and put mayonnaise on one side the chipotle raspberry sauce on the other. Then put a layer of pork then a layer of fennel slaw.

PORK CHOPS WITH WARM FENNEL-APPLE SLAW

Steps:

• Place a large skillet over medium-high heat with the olive oil. Season the pork chops liberally with salt and pepper and sear in the pan until deep golden brown and cooked through, about 5 minutes per side. Remove the chops to a plate and let them rest.
• Return the same skillet to medium heat and add in the fennel, onion and caraway seeds. Saute, stirring frequently, until the vegetables begin to tenderize, 3 to 4 minutes. Add the mustard, vinegar and whiskey (if using) and continue cooking until the liquids have mostly reduced, 3 to 4 minutes more. Remove the pan from the heat and stir in the grated apple and reserved fennel fronds; adjust the seasoning as needed with salt and pepper.
• Serve the pork chops over the warm fennel-apple slaw.

STICKY PORK AND APPLE SLAW

Steps:

• For the sticky pork: Preheat the oven to 300 degrees F.
• Heat the olive oil in a Dutch oven over medium-high heat. Season the pork butt with salt and pepper. Add the pork to the pot and brown on all sides, about 5 minutes each side, 15 to 20 minutes total. Remove the pork to a plate and set aside. Leave any rendered fat in the pot and place it back on the stovetop.
• Add the garlic and onions to the pot and cook until the onions have softened slightly, about 2 minutes. Add the apple juice, deglazing the bottom of the pot. Scrape all the browned bits from the bottom. Add the applesauce, soy sauce, brown sugar and vinegar and stir together. Carefully return the pork to the pot and cover. Transfer the pot to the oven and braise until the pork is very tender, about 3 hours.
• For the apple saw: Meanwhile toss the cabbage, carrots, green onions and apples in a large bowl. In a separate bowl, whisk together the mayonnaise, parsley, mustard, honey, vinegar and salt in a small bowl until well combined. Add the dressing to the apple mixture and toss until well coated.
• When the pork is ready, carefully remove the lid and serve straight from the pot. Use a fork and a knife to slice and serve with the braising liquid and the slaw alongside.

FRAGRANT PORK WITH FENNEL SLAW

Steps:

• Rub the pork with the lemon zest and fennel seeds, then heat the oil in a non-stick frying pan. Brown the chops for 3 mins on each side, then remove from the heat. Splash over half the lemon juice, season, then leave to rest while you make the salad.
• Mix together the sliced fennel, apple, onion, mayo mix and nuts. Season with black pepper and squeeze in the remaining lemon juice to taste. Serve the pork with the pan juices spooned over, and the fennel slaw on the side. Great with jacket potatoes.

CRISPY CRACKLED PORK BELLY WITH FENNEL & APPLE SLAW

Steps:

• Using a pestle and mortar, crush together the fennel seeds, coriander seeds and chilli flakes, then mix the spices into the salt. Put the pork belly in a roasting tin and slash lines across the skin (about 5mm apart) using a sharp knife. Rub the skin with most of the salt mix, and chill, uncovered, overnight.
• The next day, heat the oven to 170C/150C fan/gas 3. Remove the pork from the fridge and scrape off the salt mix. Pat well with kitchen paper to remove the moisture, then re-season with the remaining salt mix. Roast for 2 hrs, then reduce the oven to 150C/130C fan/gas 2 and cook for a further 1 hr. Turn the oven up to its highest for 15-20 mins or until crackled. If your pork still hasn't crackled enough, heat the grill to its highest setting. Transfer the pork to a baking sheet and grill for 4-5 mins (watch it to make sure it doesn't burn). Cover and rest for 30 mins.
• To make the slaw, mix together the lemon zest and juice with the olive oil, chilli and some seasoning in a large bowl. Toss the with the shallot, fennel and apple. Top with the fennel fronds, if you like.
• Whizz together all the ingredients for the mojo verde and season to taste. Slice and serve the pork with the slaw andmojo verde on the side. Any leftover pork can be warmed and piled into crusty rolls with the slaw and mojo verde.

FENNEL & APPLE SLAW

Steps:

• Whisk dressing ingredients together& refrigerate.
• Thinly slice apple& fennel by hand- use julienne blade of a mandolin or julienne grater (if you have one).
• Combine with thyme& onion in a bowl.
• Add dressing& toss well; add more salt& pepper, if desired.