Saturday 6 May 2017

Red Dawg Apache pulled pork flatbread with crackling

Red Dawg Apache pulled pork flatbread with crackling

  • Pork belly (size will depend on how many people you are feeding so adjust accordingly)
  • Flatbreads (1 per person)
  • Handful of pea shoots
  • Crumbled Feta cheese
  • 1/2 sliced red onion
  • Sliced peppers
  • Red Dawg Apache sauce from 
  • Voodoo Mango sauce from Angus & Oink
  • Phat Taco sauce from Angus & Oink

Place the pork belly in a lidded tin (the tin needs to be just big enough for the pork), pat the skin dry and rub over a few pinches of sea salt.  Heat the oven to highest setting and place in the pork (uncovered) for around 20 minutes or so until the skin is blistered looking.  Turn the oven down to 160 degrees, pour a small amount of water around the pork (just enough to cover a depth of around a centimetre), place the lid onto the tin and return to the oven.  You will need to cook the pork for around 3-4 hours depending on the size of the meat.  Periodically check the pork and top up the water as this will cook off, for the last hour add white wine to the tin instead of the water and then for the last 30 minutes turn the heat up to 200 degrees and cook the pork uncovered to really crisp up the crackling, once done remove from the oven and set aside.

When the meat has cooled slightly, using a sharp knife remove the crackling sheet from the top of the pork, once removed you can scrape off any fat that may remain (it should pretty much have cooked off though!).  Break the crackling into small pieces and leave to one side.  Using two forks, shred the pork in the tin (there should be no liquid remaining at this stage).  Once shredded, add a good few glugs of the Red Dawg Apache sauce and mix through, the idea is not to swamp the pork in the sauce, you just want to use enough to moisten the meat and for the sauce to impart its flavour.  

Heat your flatbreads in the oven according to the pack instructions, once heated, drizzle some Phat Taco sauce over the top of each and spread evenly using the back of a spoon.  Top each flatbread with the shredded pork, peas shoots, peppers, feta cheese and crackling.  Finish off with a drizzle of the Voodoo Mango sauce.

This is a great Saturday night dish, you can vary the toppings and the cheese, (I normally use grated mozzarella but had feta in at the time).  You can make this as spicy or as mild as you like for each flatbread made, it is always a crowd pleaser and the sauces really give a great kick and flavour.

If you don't have the time (or inclination) to cook the pork as above, you can cheat and buy one of those BBQ joints from the supermarket that have already been cooked so you just need to heat it through in around 30 minutes.  This is handy is you are in a rush, but I prefer the slow method, you can't beat a good bit of crispy crackling which you can only get through a long slow roasting!  

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