Korean-Style Pork Mince Bowl
Prep time: 5 mins
Cooking time: 15 mins
Easy
Serves:
4
Energy
2206kj
523kcal
Festive Orange and Cranberry Pulled Pork
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A delicious dish for informal gatherings over the festive period. Low and slow cooked pork shoulder with citrus and cranberry flavours with a hint of Chinese 5-spice too.
Prep time: 10 mins
Cook time: 5 hrs and 0 mins
Serves: 6
Cooking Skill: Easy
Ingredients
1 x 1.6kg
lean boneless pork shoulder joint, rind and skin removed
3 tablespoons
orange marmalade
3 tablespoons
cranberry sauce
Pinch
Chinese 5 spice powder
100ml
orange juice
1
star anise, optional
500g
long stemmed broccoli, trimmed
Extra fresh pomegranate seeds, to garnish
For the Jewelled Couscous
150g wholewheat couscous
150ml good hot vegetable or chicken stock
2 tablespoons freshly chopped mint
2 tablespoons toasted flaked almonds
100g fresh pomegranate seeds
Method
Step 1
Preheat the oven to 150°C, 130°C Fan, Gas Mark 2. In a small bowl mix together the marmalade, cranberry sauce and Chinese 5 spice powder.
Step 2
Put the joint on a chopping board and pat dry with kitchen paper. With a sharp knife make several slashes over the joint and season. Brush the marmalade mixture all over the joint.
Step 3
Transfer the pork into a medium-sized, foil-lined roasting tin or ovenproof casserole dish with a lid. Pour over the orange juice and add the star anise, if used.
Step 4
Cover tightly with additional foil or the casserole lid and cook in the oven for 5 hours or until the pork is very tender.
Step 5
Remove from the oven and leave to rest in the tin or casserole dish for 20-30 minutes.
Step 6
Meanwhile, prepare the jewelled couscous. Place the couscous in a large bowl and pour over the stock. Cover with cling film and leave for 10 minutes, or until all the stock is absorbed. Gently stir through the remaining ingredients.
Step 7
Prepare the broccoli according to the packet instructions, drain and set aside.
Step 8
When the pork is cool enough to handle `pull’ the cooked pork apart by securing with a fork and shredding the meat with a second fork. Spoon over any remaining sauce, garnish with the extra pomegranate seeds and serve with the couscous and the broccoli.
Tips and Serving Suggestions
Slow Cooker Method:
In a small bowl mix together the marmalade, cranberry sauce and five spice powder. Put the joint on a chopping board and pat dry with kitchen paper. With a sharp knife make several slashes over the joint and season. Transfer to a large slow cooker and brush the marmalade mixture all over the joint. Pour over the orange juice and add the star anise, if used. Cover and cook for 4-6 hours on HIGH or 8-10 hours on LOW or according to your slow cooker manual. When the pork is cool enough to handle `pull’ the cooked pork apart by securing with a fork and shredding the meat with a second fork and serve with the jewelled couscous and the broccoli.
Each serving provides
Based on shoulder
26%
Fat
14.1g
20%
Saturates
4.1g
21%
Sugars
16.7g
19%
Salt
0.67g
11%
% of an adult's Reference intake
Typical energy values per 100g:
623kJ,
148kcal,
4g fat,
1.2g saturates
Each serving provides:
63.7g Protein,
36.6g Carbohydrate,
5.8g Fibre
If different cuts of meat are used, then the nutrition info may vary
Method
Step 1
Preheat the oven to 150°C, 130°C Fan, Gas Mark 2. In a small bowl mix together the marmalade, cranberry sauce and Chinese 5 spice powder.
Step 2
Put the joint on a chopping board and pat dry with kitchen paper. With a sharp knife make several slashes over the joint and season. Brush the marmalade mixture all over the joint.
Step 3
Transfer the pork into a medium-sized, foil-lined roasting tin or ovenproof casserole dish with a lid. Pour over the orange juice and add the star anise, if used.
Step 4
Cover tightly with additional foil or the casserole lid and cook in the oven for 5 hours or until the pork is very tender.
Step 5
Remove from the oven and leave to rest in the tin or casserole dish for 20-30 minutes.
Step 6
Meanwhile, prepare the jewelled couscous. Place the couscous in a large bowl and pour over the stock. Cover with cling film and leave for 10 minutes, or until all the stock is absorbed. Gently stir through the remaining ingredients.
Step 7
Prepare the broccoli according to the packet instructions, drain and set aside.
Step 8
When the pork is cool enough to handle `pull’ the cooked pork apart by securing with a fork and shredding the meat with a second fork. Spoon over any remaining sauce, garnish with the extra pomegranate seeds and serve with the couscous and the broccoli.
Festive Orange and Cranberry Pulled Pork
Ingredients
- 1 x 1.6kg lean boneless pork shoulder joint, rind and skin removed
- 3 tablespoons orange marmalade
- 3 tablespoons cranberry sauce
- Pinch Chinese 5 spice powder
- 100ml orange juice
- 1 star anise, optional
- 500g long stemmed broccoli, trimmed
- Extra fresh pomegranate seeds, to garnish
For the Jewelled Couscous
- 150g wholewheat couscous
- 150ml good hot vegetable or chicken stock
- 2 tablespoons freshly chopped mint
- 2 tablespoons toasted flaked almonds
- 100g fresh pomegranate seeds
Tips and Serving Suggestions
Slow Cooker Method: In a small bowl mix together the marmalade, cranberry sauce and five spice powder. Put the joint on a chopping board and pat dry with kitchen paper. With a sharp knife make several slashes over the joint and season. Transfer to a large slow cooker and brush the marmalade mixture all over the joint. Pour over the orange juice and add the star anise, if used. Cover and cook for 4-6 hours on HIGH or 8-10 hours on LOW or according to your slow cooker manual. When the pork is cool enough to handle `pull’ the cooked pork apart by securing with a fork and shredding the meat with a second fork and serve with the jewelled couscous and the broccoli.
Each serving provides
Based on shoulder
Energy |
|
2206kj 523kcal |
|
26% |
Fat |
|
14.1g |
|
20% |
Saturates |
|
4.1g |
|
21% |
Sugars |
|
16.7g |
|
19% |
Salt |
|
0.67g |
|
11% |
% of an adult's Reference intake
Typical energy values per 100g: 623kJ,148kcal,4g fat,1.2g saturates
Each serving provides: 63.7g Protein,36.6g Carbohydrate,5.8g Fibre
If different cuts of meat are used, then the nutrition info may vary
Method
Step 1
Preheat the oven to 150°C, 130°C Fan, Gas Mark 2. In a small bowl mix together the marmalade, cranberry sauce and Chinese 5 spice powder.
Step 2
Put the joint on a chopping board and pat dry with kitchen paper. With a sharp knife make several slashes over the joint and season. Brush the marmalade mixture all over the joint.
Step 3
Transfer the pork into a medium-sized, foil-lined roasting tin or ovenproof casserole dish with a lid. Pour over the orange juice and add the star anise, if used.
Step 4
Cover tightly with additional foil or the casserole lid and cook in the oven for 5 hours or until the pork is very tender.
Step 5
Remove from the oven and leave to rest in the tin or casserole dish for 20-30 minutes.
Step 6
Meanwhile, prepare the jewelled couscous. Place the couscous in a large bowl and pour over the stock. Cover with cling film and leave for 10 minutes, or until all the stock is absorbed. Gently stir through the remaining ingredients.
Step 7
Prepare the broccoli according to the packet instructions, drain and set aside.
Step 8
When the pork is cool enough to handle `pull’ the cooked pork apart by securing with a fork and shredding the meat with a second fork. Spoon over any remaining sauce, garnish with the extra pomegranate seeds and serve with the couscous and the broccoli.
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