Recipe Details
Title Pulled pork sandwich with pomegranate salad
Author Ottolenghi
Portions 6
Created 16th February 2015 08:53 am
Weight (Per Portion)

One portion of this dish weighs approximately 516.00 Grams

Recipe Ingredients
Ingredient Quantity Allergen Warnings
Pork, shoulder joint, raw2.5 Kilogram
Vinegar, cider200 Millilitre
Sugar, brown80 Gram
Cinnamon, stick5 Gram
Chilli, flakes, dried1 Tablespoon
Sauce, Soy2.25 Teaspoon
Pomegranate juice, fresh1 Tablespoon
Salt, sea1 Pinch
Onions, red, raw1 Small
Parsley, raw20 Gram
Vinegar, red wine1 Tablespoon
Pomegranate juice, fresh1 Tablespoon
Oil, olive2 Tablespoon
Rocket, wild90 Gram
Special Dietary Requirements Suitability
None!
Allergen Warnings
Nutritional Information (Per Portion)
Nutrition %GDA Range
Energy Kcal 619
Protein 175.11%
Other Carbohydrate 1.12%
Sugar 16.39%
Fat Saturated 32.55%
Fat Unsaturated 27.83%
Fiber 3.61%
Sodium 18.20%
Salt 19.24%
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Recipe Method
Heat the oven to 150C/300F/gas mark 2. Put a ridged griddle pan on a high heat. When smoking hot, lay the pork on top and cook for about eight minutes, turning as you go. For the last two minutes' griddling, cover the pork in a large sheet of foil, so that the resulting smoke infuses the meat. Remove and set aside. Place a large, heavy-based pot for which you have a lid on a medium heat; the pan has to be big enough to hold the pork snugly. Add the vinegar, sugar, Szechuan pepper, cinnamon, chilli, soy, molasses and tomato paste, plus one and a quarter teaspoons of salt, and heat gently, stirring occasionally, until the sugar dissolves. Remove four tablespoons of the sauce to a bowl or ramekin and set aside. Add the pork to the pot and spoon the pan juices all over it. Cover, cook in the oven for an hour, turning the meat in the sauce from time to time. Turn down the temperature to 130C/260F/gas mark
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