Pork Shoulder with Polenta / Crispy Pork Belly / Pork Cutlet with Pickled Apple
Pork Shoulder with Polenta / Crispy Pork Belly / Pork Cutlet with Pickled Apple
Preparation time:
2 hours
Cooking time:
2 hours 30 minutes
Serves:
6

Ingredients

PORK SHOULDER WITH POLENTA (Element 1 of trio)

Pork Shoulder

  • 2 tbs olive oil
  • 1.5 kg boneless pork shoulder cut in half, rind removed and trimmed
  • 4 cloves garlic sliced
  • 2 red chillies, chopped
  • 125g tomato paste
  • 2 tsp smoked paprika
  • 500ml beef stock
  • 250ml water
  • 60ml kecap manis

Creamy Polenta

  • 750ml vegetable stock
  • 125ml thickened cream
  • 170g polenta
  • 40g butter
  • 1 tbs lemon juice
  • 25g finely grated parmesan

CRISPY PORK BELLY (Element 2 of trio)

  • 1kg piece pork belly, rind scored
  • 2 tbs vegetable oil
  • 2 tsp salt
  • 1 bunch Dutch or heirloom carrots, trimmed, peeled
  • 25g butter
  • 1 tbs caster sugar
  • 2 large green apples, peeled, cored

PORK CUTLET WITH PICKLED APPLE (Element 3 of trio)

  • 6 pork cutlets
  • 2 tbs olive oil
  • 1 tsp fennel seeds
  • 1/3 cup finely chopped pistachios
  • 1 tsp smoked paprika
  • ½ tsp chilli powder
  • ½ tsp Chinese five spice

Pickled Apple & Fennel

  • 250ml apple cider vinegar
  • 55g caster sugar
  • 1 tsp dried sage
  • 1 bay leaf
  • 1 green apple, peeled, cut into wedges
  • 1 baby fennel, cut into wedges
  1. Method
  2. Notes

PORK SHOULDER WITH POLENTA (Element 1 or trio)

  1. Preheat oven to 160C.
  2. To prepare pork, heat oil in a casserole dish over medium heat.
  3. Cook pork until browned all over. Remove and set aside. Add garlic and chillies to same dish. Cook, stirring, until soft. Stir in tomato paste and paprika. Stir in remaining ingredients. Add pork and bring to a boil.
  4. Transfer to the oven and cook, covered, for about 2 hours or until meat is very tender.
  5. Remove and set aside pork. Place dish over a medium heat and simmer until reduced to form a sauce. Season.
  6. Using a fork, shred pork into pieces and add to sauce.
  7. To make polenta, bring stock and cream to a simmer.
  8. Gradually whisk in polenta. Cook, stirring, for about 10 minutes or until polenta is very soft. Season well. Stir in butter, juice and parmesan.
  9. Serve pork and polenta with sauce.

CRISPY PORK BELLY (Element 2 of trio)

  1. Preheat oven to 220C.
  2. To prepare pork, rub all over with oil and salt. Place in a roasting dish, rind side up.
  3. Roast for 20 minutes. Reduce heat to 160C. Roast for about a further 1-1 ½ hours or until very tender and rind is crisp.
  4. Place carrots in a large frying pan. Add just enough water to cover them. Sprinkle over butter and sugar. Season. Bring to a boil. Simmer until carrots are tender and liquid has reduced to form a sauce.
  5. Place apples in a blender and blend to form a smooth puré.
  6. Serve sliced pork belly with glazed carrots and apple puré.

PORK CUTLET WITH PICKLED APPLE (Element 3 of trio)

  1. To make pickle, stir vinegar, sugar, sage and bay leaf in a small saucepan over medium heat until sugar dissolves. Remove from heat. Stir in apple and fennel and set aside to cool completely.
  2. Preheat oven to 180C.
  3. Dry fry fennel seeds until toasted. Combine in a bowl with nuts and half the oil.
  4. Rub pork all over with remaining oil and combined paprkika, chilli powder and five spice.
  5. Heat a frying pan over high heat. Cook cutlets until browned on both sides. Transfer to an oven tray and top with pistachio and fennel mixture.
  6. Roast for about 3-5 minutes, depending on thickness of cutlet.
  7. Serve pork cutlets with pickled apple and fennel.

If you prefer, you can cook the pork shoulder in a pressure cooker.

This recipe has not been tested.

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