Apologies to those of you who dislike lots of food posts, but I can’t help it, I love food, especially when it’s delicious. I was invited to take part in a competition to create something non-Asian with Kikkoman soy sauce and Teriyaki sauce and pulled pork came to mind!
The pork was slow cooked – you can do this either in the oven or in a slow cooker, this time around it was in the oven so that the skin crisped up.
Pulled Pork Recipe
1kg pork belly
2 teaspoons salt
1 1/2 teaspoons fennel seeds
1 teaspoon garlic powder
1 teaspoon dried oregano
100ml Kikkoman Teriyaki sauce
Marinade the pork with a teaspoon of the fennel seeds (lightly crushed) and the Kikkoman Teriyaki marinade but be careful to not get the marinade on the skin. Tip: pop the pork in a snug container to avoid the marinade touching the skin. Leave overnight.
Make the dry rub – this comprises of the salt, the rest of the fennel seeds, garlic powder, oregano and black pepper ground up in a mortar and pestle. When you are ready to cook the pork, rub the dry rub onto the skin, adding olive oil to the pork skin first.
Take the pork out of the marinade. Cut the onions in half and place flat side down onto the oven tray. Put the pork on top of the onions, making sure that the pork does not touch the bottom of the dish or tray that you are using. Put into a preheated oven (220 Celsius) for 20 minutes.
While the pork is in the oven, put the marinade into a jug and top up with water until you have approximately half a litre of fluid. Remove the pork from the oven after 20 minutes and add about half of the mixture that you have just prepared into the cooking dish. Make sure that you do this slowly and carefully.
Put the pork back into the oven for another 20 minutes and then take out again, adding about two thirds of the remaining liquid. Turn the oven down to 135 Celsius and put the pork in for two to two and a half hours. You can top up the pork with the remaining marinade if it gets too dry.
Once it is ready, take the pork and onions out of the tray and put the pork aside to rest for about 15 minutes. While you wait add the thick gravy like liquid remainder of the marinade to your favourite BBQ sauce, or check tomorrow’s blog post for my home made BBQ sauce recipe.
After 15 minutes, pull the pork apart with forks and chop the onions up roughly. Serve. We enjoyed our pulled pork on rolls with home grown rocket.
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