Roasted shredded pork
1.8-2kg pork shoulder (bone in or out)
2 tsp cumin powder
2 tsp chilli powder
1 tsp paprika
Sea salt and cracked black pepper
2 tbsp cooking oil
2 x 355ml (approx) cans or bottles of beer (use beer with citrus notes if you can, otherwise whatever you have will work here. I’ve used Double Brown before to great success)
Juice of one orange
Preheat oven to 175C.
Cut the pork into large chunks (about 6-8 chunks) and place in a bowl. Any large chunks of skin/fat, score with a sharp knife (or craft knife). Add the spices and season generously. Toss the pieces to ensure the spices cover the meat.
In a large, heavy bottomed, oven proof, pan (I used my Le Creuset dutch oven, affectionately named Olive), heat a couple of teaspoons of oil. Heat to a medium heat, and add the pork in batches, being careful not to crowd the pan. Brown the meat on all sides using tongs, then remove the meat and set aside in a bowl. Keeping the pan on the heat, add the beer and the orange juice.
Bring to the boil, and then reduce the heat and return the pork to the pan. Ensure the pork in about half covered by the liquid.
Place the pot in the oven uncovered for 30 minutes. Remove from the oven, turn over the meat, and place the lid on the pot. Return to the oven for another 1 - 1.5 hours. While the meat is cooking prepare all your others bits and pieces for the meal.
Just before you’re ready to serve, remove the lid, and if there’s any pieces of skin/fat, place them upwards. Turn the oven to grill, and place the pot underneath - this will get the skin a bit crispy and puffy, like crackling. This should only take about 10 minutes.
Serve with the flatbreads, cucumbers, spicy sauce, fresh coriander, lime, and natural yoghurt.
2 cups plain flour
1 teaspoon oil
In a medium bowl, add the flour and the oil. Slowly add the boiling water and using a fork, stir constantly. Stop adding the water once the dough has bound into a ball. Dust flour on your bench, and turn the ball out. Knead the dough for a good 6-8 minutes. Divide dough into small balls (about 12 should be about right) and roll out into circles using a rolling pin (or a wine bottle). Heat a frying pan (preferably cast iron) to a medium-low heat, and cook each flatbread for about a minute each side. Serve immediately.
Quick pickled cucumbers
1 cucumber, peeled
¼ cup rice wine vinegar
1 tbsp sugar
½ tsp chilli flakes
Cut the cucumber longways, then slice into thin slices. Place in a bowl with the salt and leave for about ten minutes. Drain the liquid, then add the vinegar and sugar. Set aside until ready to serve, and add chilli flakes as a garnish.
This is a very modified version of Ssamjang, a Korean chilli sauce. Drizzle it over your pork when cooked. Always remember to taste and adjust!
1 tbsp miso paste
1 tsp honey
3 tbsp rice wine vinegar
1 finely chopped shallot
3 red chillis, deseeded and thinly sliced
1 tsp freshly grated ginger
1-2 garlic cloves, minced
3 finely chopped spring onions
Place all ingredients in a small bowl and whisk well with a fork to combine. Taste and adjust as necessary.