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Slow-cooked pulled pork in boa buns with a red onion & fennel slaw

Updated / Tuesday, 29 Sep 2020 12:11
Watch Tastes Like Home on RTÉ One on Mondays at 8:30pm.
Watch Tastes Like Home on RTÉ One on Mondays at 8:30pm.

Watch Tastes Like Home on RTÉ One on Mondays at 8:30pm.

Ingredients

Makes 10 to 12 bao

  • 300 g strong flour
  • 2 teaspoon dry active yeast
  • 60 g warm water
  • 300 g strong flour
  • 1/2 tsp baking powder
  • 2 teaspoon salt
  • 40 g sunflower oil

Red Onion & Fennel Slaw

  • 1 medium fennel bulb
  • 2 medium red onion finely sliced
  • 1 garlic clove finely minced
  • 1 pomegranate seeded
  • 150 g mayonnaise
  • 2 tbsp of whole-grain mustard
  • 1 tbsp of chopped parsley
  • 1 tbsp red wine vinegar

Slow Cooked Pulled Pork

  • 1 piece of pork belly around 500 g weight
  • 40 g salt
  • 40 g sugar
  • 1 tablespoon of chopped time
  • 1 clove of garlic
  • 1 tbsp of fennel seeds
  • 1 tbsp juniper berries

Homemade BBQ Sauce 

  • 1 tsp fresh ginger, grated
  • 1 tsp garlic, minced
  • 1 tbsp carrot, grated
  • 1 red chilli, diced
  • 2 tbsp oil
  • 2 tbsp tomato puree
  • 2 tbsp rice vinegar
  • 4 tbsp soy sauce
  • 2 tbsp brown sugar
  • 3 tbsp cornflour
  • 250ml water

Method

  1. Combine the yeast sugar and water in a bowl and rest for five minutes to activate.
  2. Mix all dry ingredients together add.
  3. Add the Oil
  4. Add the yeast liquid.
  5. Need until a smooth dough is formed
  6. Allowed to rest for one hour.
  7. Roll the dough to 1 cm thickness
  8. Use a glass tumbler to cut out discs.
  9. Covered in Clingfilm and allow to prove for one more hourPrepare a bamboo steamer.
  10. Place discs inside steamer and cook for 10 minutes until light and firm to the touch.
  11. Remove from steamer and serve

Red Onion & Fennel Slaw

  1. Finely slice the fennel bulb and leave to sit in ice water for 30 mins to crisp up, drain & pat dry.
  2. Combine all the ingredients in a large bowl and mix well Once mixed check the seasoning
  3. Serve.

Slow Cooked Pulled Pork

  1. Mix all the dry ingredients in a food processor
  2. Cover the pork belly in the mixture and leave in the fridge overnight
  3. Wash off "the cure" and put the pork belly and a roasting tin
  4. Cook in a preheated oven at 160° for 3.5 hours
  5. Remove from oven and allowed to cool a little
  6. Remove the fat and break up the meat using 2 forks 
  7. Season with the meat in a sauce* of your choice (if you want to dress in a BBQ sauce see below) 
  8. Add a good pinch of pepper
  9. Combine all the ingredient together in a small bowl. 

Homemade BBQ Sauce 

  1. Grate the ginger, mince the garlic, finely grate the carrot, dice the chili and put them into a saucepan.
  2. Add the oil, cover and cook gently until everything is soft. Remove the pan from the heat.
  3. Put the purée, vinegar, soy sauce, sugar, cornflour and water into a bowl and stir until smooth.
  4. Immediately pour the mixture into the saucepan and return to the heat.
  5. Stir over a medium heat as the sauce bubbles and cook until the sauce has thickened
  6. Serve.

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