PREP TIME: 35 MIN
COOK TIME: 3HRS 10MIN
WHAT'S IN IT?
80 ml (21/2 fl oz/1/3 cup) olive oil
1.5 kg (3 lb 5 oz) boneless pork shoulder, trimmed
1 large brown onion, coarsely chopped
5 garlic cloves, bruised
5 thyme sprigs
3 fresh bay leaves
1 large Packham pear, peeled, cored and coarsely chopped
peel of 1 orange
60 ml (2 fl oz/1/4 cup) apple cider vinegar
80 ml (21/2 fl oz/1/3 cup) sauternes (see note)
1.5 litres (52 fl oz/6 cups) veal or beef stock
2 tablespoons finely chopped tarragon
2 tablespoons finely chopped chervil
sea salt and freshly ground black pepper
4–6 white bap rolls, split in half
1 baby cos lettuce, leaves separated
1 Lebanese (short) cucumber, thinly sliced
coleslaw, to serve (optional)
TOMATO AND CHILI SAUCE:
2 tablespoons olive oil
1 red onion, finely chopped
2 long red chillies, seeded and finely chopped
1 tablespoon red wine vinegar
2 tablespoons tomato paste (concentrated purée)
55 g (2 oz/1/4 cup) brown sugar
400 g (14 oz) tin Italian diced tomatoes
1/4 cup (loosely packed) flat-leaf (Italian) parsley, finely chopped
PUTTING IT ALL TOGETHER:
Preheat the oven to 180°C (350°F/Gas 4).
To braise the pork, heat 2 tablespoons of the olive oil in a large flameproof casserole dish or ovenproof heavy-based saucepan over medium heat. Add the pork and cook, turning frequently, for 5 minutes or until browned all over. Transfer to a plate. Add the remaining oil, onion, garlic, thyme, bay leaves, pear and orange peel. Cook, stirring occasionally, for 5 minutes or until the onion is soft. Stir in the vinegar, sauternes and stock.
Return the pork to the dish. If the pork isn’t completely submerged, add enough water to cover the pork and bring to the boil. Cover with a cartouche (a piece of baking paper folded to make a lid) and place in the oven to braise, turning occasionally, for 3 hours or until very tender. Remove the pork from the braising liquid, transfer to a heatproof bowl and cover the bowl loosely with foil. Reserve the cooking liquid in the dish. Stand the pork until it’s cool enough to handle.
Meanwhile, to make the tomato and chilli sauce, heat the olive oil in a heavy based saucepan over high heat. Add the onion and cook for 5 minutes or until soft. Add the chilli and vinegar, and cook, stirring, until the vinegar has reduced by half. Stir in the tomato paste, sugar and tomatoes, then bring to the boil. Reduce the heat to medium and simmer gently for 20 minutes or until the sauce has thickened. Season to taste, then stir in the parsley. Transfer to a shallow bowl and stand until cool.
Return the dish of cooking liquid to the stovetop over medium heat and simmer gently, skimming off any impurities that come to the surface, until the liquid has reduced by three-quarters. Strain the liquid through a fine sieve into a heatproof bowl. Finely shred the braised pork into the strained liquid. Add the tarragon and chervil, season with sea salt and freshly ground black pepper to taste and toss to combine.
Divide the bap roll bases among serving plates and top with the lettuce, cucumber and pulled pork. Spoon over a little tomato and chilli sauce and top with the remaining half of the roll. Serve with coleslaw on the side if you crave more vegetables.
NOTES AND TIPS:
*Sauternes is a sweet French wine available at some liquor shops. Substitute with any sweet white wine.