Slow Cooked Pulled Pork

A cheap cut of pork, or a good one at a sales price and a slow cooker is a combination for the lazy cooks ultimate comfort food.

Ingredients

• 3 Tablespoons fennel seeds, 
• 20 fresh sage leaves finely sliced, 
• Tablespoon fresh rosemary finely sliced, 
• pinch Celtic salt, 
• 2 Tablespoons olive oil 
• 2 cloves of crushed garlic 

•  1kg Free-range Pork Shoulder 

Method

Crush all the fennel seeds, sage, rosemary and salt in a mortar and pestel or a food processor until the fennel is powdery.

Add the garlic and oil and mix into a paste.

Score the pork and make a few incisions on either end (depending on cut) and insert the paste into the incisions and rub the rest all over the flesh and skin. 

Place in a covered tray and place in fridge for at least two ours, preferably overnight.

Add 50mls of water to slow cooker and add pork.  (I generally use a small trivet to keep the pork out of the water, but not essential).  Cook on low for about 9 hours (depending on cooker).

Cut skin off the joint and keep the joint covered and warm for 10 minutes before pulling with two forks.  Thicken the remaining liquid in the slow cooker if necessary and return the shredded pork to the slow cooker, and stir the meat into the juices.

Add salt and place in preheated over at 250dec C for 10 minutes.  (Again, I use a trivet to keep the underneath dry).

Voila!  Pulled pork and crackle.  Wack the pork in some fresh buns with slaw and crackle on the side, or serve on a plate with veggies.  

Source:  Natural Kitchen Adventures

Sri Lankan Dhal

Sri Lankan Dhal with Flatbread

27/05/2015 , 7:37 AM by Brad McCahon

Recipe supplied by Marg Johnson.

The defining feature of any dhal is the 'Taka' or finishing flavours which are added at the end and  gives a good dhal its character. Just use whatever you have on hand and it will still be wonderful! Serve with warm flatbread.

Serves 4

Ingredients
 
1 cup red lentils
2 cups water
1 cup coconut milk or cream
1 red chilli, spilt or half tsp chilli powder
1/2 tsp salt

Taka or finishing oil

1/4 cup vegetable oil
1/2 cup finely chopped red onion
2 tsp garlic, crushed
2 tsp ginger, grated
1 red chilli, chopped or to your taste - though we want it hot here
1 branch curry leaves, optional but good
1 tsp fennel seeds
1 tsp cumin seeds
1 tsp coriander seeds, ground
1 small cinnamon bark section
2 tsp mustard seeds
2 tomatoes, cut into slender wedges
1/2cup coriander leaves, very roughly chopped

Method

Simmer the lentils with the water, coconut milk, chilli and salt until tender and thick.
Then in a pan heat the oil and add the ingredients from the onion down to and including the mustard seeds.
When all is sizzling add the tomato sections and season well. Toss around for a minute and then add to the lentil mix along with the coriander leaves.