PORK FAT RECIPE RECIPES

Name: Southern-style pork & slaw
Total time: 6 h 25 min
Yield: 10
Cuisine: https://schema.org/LowLactoseDiet
Ingredients: ½ higher-welfare pork shoulder neck end with bone in (5kg); olive oil; 2 heaped teaspoons smoked paprika plus extra for sprinkling; ½ a bunch of fresh mint; 1-2 fresh red chillies; 6 tablespoons olive oil; 3 tablespoons red wine vinegar; ½ a white cabbage; 1 red onion; 3 carrots; 2 big handfuls collard greens or spring cabbage; 3 crunchy eating apples; 2 tablespoons free-range mayonnaise; extra virgin olive oil; cayenne pepper; 4-5 tablespoons red wine vinegar

PULLED PORK RECIPE | JAMIE OLIVER RECIPES

Pulled pork recipe | Jamie Oliver recipes image

A smoky American classic, teamed with my fresher take on the traditional coleslaw recipe.

Total Time 6 hours 25 minutes

Yield 10

Number Of Ingredients 16

Ingredients

½ higher-welfare pork shoulder neck end with bone in (5kg)
olive oil
2 heaped teaspoons smoked paprika plus extra for sprinkling
½ a bunch of fresh mint
1-2 fresh red chillies
6 tablespoons olive oil
3 tablespoons red wine vinegar
½ a white cabbage
1 red onion
3 carrots
2 big handfuls collard greens or spring cabbage
3 crunchy eating apples
2 tablespoons free-range mayonnaise
extra virgin olive oil
cayenne pepper
4-5 tablespoons red wine vinegar

Steps:

1. Preheat the oven to full whack.
2. Score the pork skin about 1cm deep all over with a sharp knife. Drizzle a little olive oil over the pork and season generously with sea salt, black pepper and the paprika.
3. Rub the flavours all over the skin, then place your pork in a roasting tray in the middle of the oven and immediately turn the temperature down to 160ºC/320ºF/gas 3.
4. Cook for about 4 hours, basting occasionally with the juices from the tray, then turn the oven down to 150ºC/300ºF/gas 2 and continue to cook for another 2 hours, or until you can pull the meat apart really easily.
5. Remove the crackling and put it to one side, then remove any fat from the tray. Pull all the pork apart, discarding any bones and fat as you go, and use 2 forks to break the meat into small- and medium-sized pieces. Cover with foil until needed.
6. To make the coleslaw, finely slice all the veg (peeling and trimming first, if necessary) or use a food processor or box grater, then very finely slice the apples. Put them into a large bowl and season with a pinch of salt and pepper.
7. Add the mayonnaise, a drizzle of extra virgin olive oil, a pinch of cayenne and the red wine vinegar. Mix everything together until you’ve got a perfect coleslaw texture. Taste and season to perfection.
8. Pick the mint leaves and finely chop them on a large board. Deseed and finely chop the chilli. Drizzle the olive oil and red wine vinegar all over the chilli and mint and add a good pinch of salt. Add this to the tray of pulled pork and mix it all together.
9. Serve the dressed pork in a pile on to a plate next to some crackling and a good portion of that wonderful coleslaw. Finish the whole plate off with a little salt and a hit of paprika and tuck in with a lovely cold beer.

Nutrition Facts : Calories 817 calories, FatContent 56.7 g fat, SaturatedFatContent 17.6 g saturated fat, ProteinContent 66 g protein, CarbohydrateContent 10.1 g carbohydrate, SugarContent 9.2 g sugar, SodiumContent 1.28 g salt, FiberContent 2.4 g fibre

PORK LEG ROAST RECIPE | JAMIE OLIVER ROAST PORK RECIPES

Pork leg roast recipe | Jamie Oliver roast pork recipes image

This underrated cut makes a brilliant centrepiece, and is slow-cooked for perfect crackling. Plus, any leftovers make for epic sarnies.

Total Time 4 hours 40 minutes

Yield 8

Number Of Ingredients 11

Ingredients

1 x 3kg higher-welfare leg of pork
2 tablespoons coriander seeds
1 tablespoon white peppercorns
6 fresh bay leaves
extra virgin olive oil
6 onions
½ a bunch of fresh sage
½ a bunch of fresh rosemary
30 g plain flour
1 big bunch of fresh flat-leaf parsley
1-2 tablespoons mustard

Steps:

1. Preheat the oven to full whack.
2. Score the pork leg with a sharp knife in a zig-zag pattern.
3. Bash the coriander seeds, peppercorns and 2 teaspoons of sea salt until fine in a pestle and mortar. Add the bay leaves and bash again, then muddle in a lug of oil to form a loose paste.
4. Rub the paste all over the pork, making sure you get it into all the nooks and crannies.
5. Peel and halve the onions, scatter into a large roasting tray and place the scored pork on top.
6. Roast for 35 to 40 minutes, or until you have a lovely crisp crackling, then turn the oven down to 170°C/325ºF/gas 3. Slow-cook the leg for 3.5 hours, or until the meat is easily pulled apart.
7. When the time's up, pick and dress the sage and rosemary leaves with oil and scatter them over the pork. Pop it back into the oven and cook until the herbs are crispy.
8. Remove the leg to board, cover with tin foil and allow to rest while you make the gravy.
9. Place the roasting tray on the hob over a medium heat, add the flour and stir it into the juices so you get a sticky paste. Slowly add a little water until you have a lovely rich sauce.
10. Pour the contents of the tray into a jug or bowl and blitz to a sauce with a stick blender. Return to the pan, pick, finely chop and add the parsley, along with the mustard and stir well. Season to perfection
11. Serve the roast pork with the sauce.

Nutrition Facts : Calories 486 calories, FatContent 26.8 g fat, SaturatedFatContent 8.6 g saturated fat, ProteinContent 48 g protein, CarbohydrateContent 15 g carbohydrate, SugarContent 8 g sugar, SodiumContent 1.6 g salt, FiberContent 2.2 g fibre

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PULLED PORK RECIPE | JAMIE OLIVER RECIPES

A smoky American classic, teamed with my fresher take on the traditional coleslaw recipe.
From jamieoliver.com
Total Time 6 hours 25 minutes
Cuisine https://schema.org/LowLactoseDiet
Calories 817 calories per serving

1. Preheat the oven to full whack.
2. Score the pork skin about 1cm deep all over with a sharp knife. Drizzle a little olive oil over the pork and season generously with sea salt, black pepper and the paprika.
3. Rub the flavours all over the skin, then place your pork in a roasting tray in the middle of the oven and immediately turn the temperature down to 160ºC/320ºF/gas 3.
4. Cook for about 4 hours, basting occasionally with the juices from the tray, then turn the oven down to 150ºC/300ºF/gas 2 and continue to cook for another 2 hours, or until you can pull the meat apart really easily.
5. Remove the crackling and put it to one side, then remove any fat from the tray. Pull all the pork apart, discarding any bones and fat as you go, and use 2 forks to break the meat into small- and medium-sized pieces. Cover with foil until needed.
6. To make the coleslaw, finely slice all the veg (peeling and trimming first, if necessary) or use a food processor or box grater, then very finely slice the apples. Put them into a large bowl and season with a pinch of salt and pepper.
7. Add the mayonnaise, a drizzle of extra virgin olive oil, a pinch of cayenne and the red wine vinegar. Mix everything together until you’ve got a perfect coleslaw texture. Taste and season to perfection.
8. Pick the mint leaves and finely chop them on a large board. Deseed and finely chop the chilli. Drizzle the olive oil and red wine vinegar all over the chilli and mint and add a good pinch of salt. Add this to the tray of pulled pork and mix it all together.
9. Serve the dressed pork in a pile on to a plate next to some crackling and a good portion of that wonderful coleslaw. Finish the whole plate off with a little salt and a hit of paprika and tuck in with a lovely cold beer.

See details

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This underrated cut makes a brilliant centrepiece, and is slow-cooked for perfect crackling. Plus, any leftovers make for epic sarnies.
From jamieoliver.com
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1. Preheat the oven to full whack.
2. Score the pork leg with a sharp knife in a zig-zag pattern.
3. Bash the coriander seeds, peppercorns and 2 teaspoons of sea salt until fine in a pestle and mortar. Add the bay leaves and bash again, then muddle in a lug of oil to form a loose paste.
4. Rub the paste all over the pork, making sure you get it into all the nooks and crannies.
5. Peel and halve the onions, scatter into a large roasting tray and place the scored pork on top.
6. Roast for 35 to 40 minutes, or until you have a lovely crisp crackling, then turn the oven down to 170°C/325ºF/gas 3. Slow-cook the leg for 3.5 hours, or until the meat is easily pulled apart.
7. When the time's up, pick and dress the sage and rosemary leaves with oil and scatter them over the pork. Pop it back into the oven and cook until the herbs are crispy.
8. Remove the leg to board, cover with tin foil and allow to rest while you make the gravy.
9. Place the roasting tray on the hob over a medium heat, add the flour and stir it into the juices so you get a sticky paste. Slowly add a little water until you have a lovely rich sauce.
10. Pour the contents of the tray into a jug or bowl and blitz to a sauce with a stick blender. Return to the pan, pick, finely chop and add the parsley, along with the mustard and stir well. Season to perfection
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See details

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