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A pork joint can be used to create a delicious meal to enjoy with friends – and leaves ample leftovers for tasty and versatile midweek meals
SPICY PULLED PORK Serves 6, with leftovers GF Takes 5 hrs 25 mins, plus marinating and resting Cost per serve £1·49
1½ tbsp cumin seeds 1½ tbsp coriander seeds 1½-2 tbsp chipotle chilli and smoked paprika paste 5 garlic cloves, peeled 5cm piece ginger, peeled and roughly chopped 4 tbsp cider vinegar approx 2kg pork shoulder joint 3 tbsp maple syrup 2 onions, quartered 1 iceberg lettuce, leaves separated to make cups 450g brown rice, cooked to pack instructions To serve (optional)
mixed salad Greek yogurt crushed chilli and chopped mint leaves, to garnish 1 In a frying pan over a mediumhigh heat, dry fry the cumin and coriander seeds, stirring often, until fragrant. In a food processor, whizz the toasted spices, chipotle paste, garlic, ginger and vinegar until smooth. 2 Pat the pork dry and put in a large, lidded casserole dish. Rub the paste mix all over the pork, working into the skin, then leave to marinate for 1 hour (or up to a day) in the fridge. 3 Preheat the oven to gas 6, 200°C, fan 180°C. Drizzle the syrup over the pork, season, then add 600ml water and the onions. Scrunch up a piece of baking paper, flatten and lay over the pork. Put the lid on and roast for 45 minutes. 4 Remove from the oven, turn the pork and reduce the oven to gas
3, 170°C, fan 150°C. Roast for a further 4½ hours, turning the meat every hour. Once the pork is soft enough to pull apart easily using 2 forks, transfer the pork from the dish to a baking tray. 5 Put the casserole dish on the hob and bring the juices to the boil over a high heat, then reduce the heat and simmer until slightly reduced. 6 Meanwhile, cut away the string and discard the skin and fat from the pork, then shred with 2 forks. Add to the juices in the dish, stirring well. Rest the pork, covered, for 15-20 minutes. Spoon a generous heaping of the pulled pork into the lettuce cups and serve the rice alongside. If using, serve with the salad and the yogurt, with the chilli and mint leaves sprinkled over the top. Each serving contains Energy
2699kJ 631kcal 32%
Fat
Saturates
15g 4g 21% 22%
Sugars
Salt
8g 9%
0·8g 14%
of the reference intake. See page 98. Carbohydrate 70g Protein 62g Fibre 5g
Midweek 1
Midweek 2
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Baked sweet potato with pulled pork Serves 1 Preheat the oven to gas 6, 200°C, fan 180°C. Prick 1 sweet potato all over and bake for 45-60 minutes, until soft. In a pan, gently reheat the leftover pork, until piping hot. Cut the potato open, spoon over the pork and top with sliced avocado, cherry tomatoes, a little soured cream and grated Cheddar.
Pulled pork stir-fry Serves 2 In a wok or frying pan, heat 1 tbsp oil over a high heat. Add 190g chopped babycorn and 2 chopped pak choi and stir-fry for 3 minutes. Reduce the heat and add 1 garlic clove, 1 red chilli and a 2cm piece ginger, all finely chopped. Cook for 1 minute; add the leftover pulled pork and stir-fry for 2-3 minutes, until piping hot. Serve with basmati rice, cooked to pack instructions, and 2 sliced spring onions sprinkled over.
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Pull together For more tasty recipes using pulled pork, visit tesco.com/realfood