Pulled pork slider with slaw and apple sauce

  • Serves 4 *

  • 1 carrot *

  • 1 onion *

  • 1 leek *

  • 3 garlic cloves *

  • splash extra virgin olive oil *

  • 100ml white wine *

  • 1 1/2 litres vegetable stock *

  • 300g crushed tomatoes *

  • 100g tomato paste *

  • 2 bay leaves *

  • 5 whole peppercorns *

  • few thyme sprigs *

  • 1kg Linley Valley pork collar *

  • 2 tbsp olive oil *

  • salt and pepper to taste *

  • _Coleslaw _ *

  • 1/2 Chinese cabbage, finely chopped *

  • 1 carrot, grated *

  • 1 onion, finely sliced *

  • 75g mayonnaise *

  • salt and pepper *

  • 4 mini bagels *

  • 200g apple sauce *

  • *

Rough chop all vegetables and saute off in a deep dish. Add wine and stock and reduce by half. Add tomatoes, paste, bay leaves, peppercorns and thyme. Cook on low heat for 5 minutes. Rub pork in olive oil, salt and pepper. Seal all sides in hot pan. Add pork to cooking vegetables. Cover and cook on 160C for 2 1/2 hours, basting and rotating pork every 30 minutes. Remove pork and set aside. Strain all juices out of braising tray and set aside. Pull pork apart with tongs until stringy. Add strained braising liquids to pulled pork. To make the coleslaw, mix all ingredients in a bowl and coat with mayonnaise. Cut mini bagels in half and layer each one with pulled pork, slaw and apple sauce, then put the top back on.

The West Australian

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