Slow Cooked Pulled Pork in Boa Buns with a Red Onion & Fennel Slaw – Recipe from Tastes Like Home with Catherine Fulvio

Catherine Fulvio like everyone else has been unable to travel abroad due to COVID 19, so in in episode four, Catherine looks back at her time in Portland, Oregan, and also creates some new dishes based on the flavours she tasted during her visit there.  Catherine meets sisters Jacinta Baille who lives in Blackrock, Co Dublin and Savina who now lives in Portland. Catherine will show us new recipes she developed from her experiences in Portland; slow cooked pulled pork in Boa Buns with a red onion and fennel slaw and delicious lemon drizzle donuts with a walnut crumble topping. 

Makes 10 to 12 bao

Ingredients:

  • 300 g strong flour
  • 2 teaspoon dry active yeast
  • 60 g warm water
  • 300 g strong flour
  • 1/2 tsp baking powder
  • 2 teaspoon salt
  • 40 g sunflower oil

Method:

  • Combine the yeast sugar and water in a bowl and rest for five minutes to activate
  • Mix all dry ingredients together add
  • Add the Oil
  • Add the Yeast liquid
  • Need until a smooth Dough is formed
  • Allowed to rest for one hour
  • Roll the dough to 1 cm thickness
  • Use a glass tumbler to cut out discs
  • Covered in Clingfilm and allow to prove for one more hour
  • Prepare a bamboo steamer
  • Place discs inside steamer and cook for 10 minutes until light and firm to the touch
  • Remove from steamer and serve

Red Onion & Fennel Slaw   

Ingredients:

  • 1 medium fennel bulb
  • 2 medium red onion finely sliced
  • 1 garlic clove finely minced
  • 1 pomegranate seeded
  • 150 g mayonnaise
  • 2 tbsp of whole-grain mustard
  • 1 tbsp of chopped parsley
  • 1 tbsp red wine vinegar

Method:

  • Finely slice the fennel bulb and leave to sit in ice water for 30 mins to crisp up, drain & pat dry. Combine all the ingredients in a large bowl and mix well Once mixed check the seasoning Serve

Slow Cooked Pulled Pork

Ingredients:

  • 1 piece of pork belly around 500 g weight
  • 40 g salt
  • 40 g sugar
  • 1 tablespoon of chopped time
  • 1 clove of garlic
  • 1 tbsp of fennel seeds
  • 1 tbsp juniper berries

Method:

  • Mix all the dry ingredients in a food processor
  • Cover the pork belly in the mixture and leave in the fridge overnight
  • Wash off “the cure” and put the pork belly and a roasting tin
  • Cook in a preheated oven at 160° for 3.5 hours
  • Remove from oven and allowed to cool a little
  • Remove the fat and break up the meat using 2 forks 
  • Season with the meat in a sauce* of your choice (if you want to dress in a BBQ sauce see below) 
  • Add a good pinch of pepper
  • Combine all the ingredient together in a small bowl. 

Homemade BBQ Sauce 

  • 1 tsp fresh ginger, grated
  • 1 tsp garlic, minced
  • 1 tbsp carrot, grated
  • 1 red chilli, diced
  • 2 tbsp oil
  • 2 tbsp tomato puree
  • 2 tbsp rice vinegar
  • 4 tbsp soy sauce
  • 2 tbsp brown sugar
  • 3 tbsp cornflour
  • 250ml water

Method:

  • Grate the ginger, mince the garlic, finely grate the carrot, dice the chili and put them into a saucepan.
  • Add the oil, cover and cook gently until everything is soft. Remove the pan from the heat.
  • Put the purée, vinegar, soy sauce, sugar, cornflour and water into a bowl and stir until smooth.
  • Immediately pour the mixture into the saucepan and return to the heat.
  • Stir over a medium heat as the sauce bubbles and cook until the sauce has thickened
  • Serve

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