GingerPrawns04
PRAWN AND PICKLED GINGER SALAD
GingerGarlicRelish00
GINGER AND GARLIC RELISH
GingerPickle02
PICKLED GINGER
GingerCalamari03
CRISPY AROMATIC SQUID
GingerIce-cream02
GINGER PRESERVE
GingerBeer02
GINGER BEER
Nougat Cranberry & Almond
Cranberry and almond nougat
C&D Photo_0397
Macadamia butterscotch brittle
TrufflesWhite03
WHITE CHOCOLATE, MASALA AND PISTACHIO TRUFFLES
Truffles02
CHOCOLATE TRUFFLES
ChocMartini07
CHOCOLATE ESPRESSO MARTINI
Pork10
CRISPY PORK BELLY WITH CHOCOLATE HOISIN SAUCE
Chocolate Hoisin Sauce
CHOCOLATE HOISIN SAUCE
Milkshake02
CHOCOLATE NUTELLA MILKSHAKE
HotChoc01
GOOD OLD-FASHIONED HOT CHOCOLATE
May09Bread&Butter04
BREAD & BUTTER PUDDING
May09RoastChicken04
BUTTER-BASTED ROAST CHICKEN
Pistachio white choc chip cookies-0072
Pistachio white choc chip cookies
May09Butterscotch02
Butterscotch sauce
March 09 Mailer 034
ORGANIC ROOT VEGETABLES WITH HONEY & THYME
Spiced Cider Pulled Pork with Apple Slaw

Spiced Cider Pulled Pork with Apple Slaw

Servings: 4

Ingredients

750g-1kg pork belly or pork shoulder
4 red onions, cut into six pieces
1 whole garlic bulb, halved across the circumference
1 sprig fresh rosemary
1 tbsp NOMU Cajun Rub
1 tbsp NOMU BBQ Rub
½ tsp NOMU Spicy Chilli Grinder
1 NOMU Cook’s Collection whole star anise
½ tsp NOMU Ground Cinnamon
½ tsp NOMU Ground Nutmeg
1 tbsp NOMU Extra Virgin Olive Oil
1 tbsp tomato paste
1 tbsp light brown sugar
340ml cider (or 10ml NOMU Chicken STOCK dissolved in 350ml water)
Fresh white rolls
2 apples, grated
Fresh coriander

Directions

Preheat the oven to 170°C.

Place the pork, onions, garlic and rosemary into a large shallow oven-proof dish or casserole dish. In a separate bowl, mix together all the Rubs and spices. Add a tablespoon of olive oil, the tomato paste and sugar.

Coat the pork with the mixture making sure that it is well covered. Pour in the cider (or chicken stock), cover the dish with foil and cook undisturbed for 2.5 hours.

Remove from the oven and take off the foil. Add a little more cider (or chicken stock) if necessary. Place it back into the oven to cook for another hour or until the pork is nicely tender and can be easily pulled apart using two forks.

Serve warm on fresh white bread rolls, garnished with the grated apple and fresh coriander.

 

*Recipe by Sarah Graham

Ingredients

750g-1kg pork belly or pork shoulder
4 red onions, cut into six pieces
1 whole garlic bulb, halved across the circumference
1 sprig fresh rosemary
1 tbsp NOMU Cajun Rub
1 tbsp NOMU BBQ Rub
½ tsp NOMU Spicy Chilli Grinder
1 NOMU Cook’s Collection whole star anise
½ tsp NOMU Ground Cinnamon
½ tsp NOMU Ground Nutmeg
1 tbsp NOMU Extra Virgin Olive Oil
1 tbsp tomato paste
1 tbsp light brown sugar
340ml cider (or 10ml NOMU Chicken STOCK dissolved in 350ml water)
Fresh white rolls
2 apples, grated
Fresh coriander

Directions

Preheat the oven to 170°C.

Place the pork, onions, garlic and rosemary into a large shallow oven-proof dish or casserole dish. In a separate bowl, mix together all the Rubs and spices. Add a tablespoon of olive oil, the tomato paste and sugar.

Coat the pork with the mixture making sure that it is well covered. Pour in the cider (or chicken stock), cover the dish with foil and cook undisturbed for 2.5 hours.

Remove from the oven and take off the foil. Add a little more cider (or chicken stock) if necessary. Place it back into the oven to cook for another hour or until the pork is nicely tender and can be easily pulled apart using two forks.

Serve warm on fresh white bread rolls, garnished with the grated apple and fresh coriander.

 

*Recipe by Sarah Graham

Shop the products

You may also like

/5
/5

Tried it? Tell us about it

Browse by category

Newsletter

Never miss another recipe!

Once a week we send out an entirely delicious, but slightly unusual FREE Recipe Mailer. In a world of bland corporate mailers, SUBSCRIBE to ensure you don’t miss out on one of the more peculiar mailers you will receive this week…

There are no reviews yet. Be the first one to write one.

Menu

Join our weekly newsletter

Never miss another recipe!

Once a week we send out an entirely delicious, but slightly unusual FREE Recipe Mailer. In a world of bland corporate mailers, SUBSCRIBE to ensure you don’t miss out on one of the more peculiar mailers you will receive this week…

Index

Top Tips