Great ideas for great Pulled Pork

What’s with all the pulled pork everywhere these days?!

Pulled pork. Shredded Pork. Slow Roasted Shoulder. You can even buy little packets of it at the supermarket now (yeah but don’t!). It’s really easy, inexpensive and versatile to make yourself and  there’s often  heaps left over, so here’s a few tricks.

Bbq Pork Sliders  Sliders1
Small buns, crispy slaw, juicy pork, bbq sauce. A certain crowd pleaser. You can find our favourite bbq sauce recipe here and how to make the pork here.

Taco Dog – as above except served in a hotdog bun and we’ve added a little guacamole , chopped tomato, cheese and lettuce. Perfect for grand final days, pool parties or other celebrations where you need food that says fun!

Rice Paper Rolls – Duh!! Perhaps you’ve never made them. We’ll cover them one day in a warmer season. I’ve had lessons in Vietnam you know 🙂 We rolled up leftover slaw and pork with a little coriander. Served them with some hoi-sin and life was happy!Pulled Pork Rice Paper rolls
Banh-mi – another Vietnamese staple using beautiful pulled pork. Instead of bbq sauce we’ve added a little hoisin and sweet soy  to the pulled pork. Serve on a crusty roll (the best thing the French left behind in Vietnam) with cucumber, pickled carrots, green onions, coriander and hoi-sin. Fresh chilli gives it a good ‘Wow’, kids may beg to differ.

Noodley Soup. Ramen’s a good way to go but any kind of noodle soup will kindly accept some lovely, moist shredded pork into it’s hearty goodness. That’s a whole other post in itself

Fried Rice – A great way to use up left over pork AND rice. 2 cups leftover cooked rice, 1 cup shredded pork, 1 cup frozen peas – defrosted, 1 cup slivered broccoli, 1 cup chopped tomato, 1 bunch spring onions chopped, eggs. 1 tablespoon Dark soy, 1 tablespoon fish sauce, juice of 1 fresh lime, white pepper and coriander to finish.Fried Rice

In a hot pan add a little peanut oil then the rice and pork. Stir thoroughly, add the broccoli, peas, tomato and green onion. Finish with the remaining ingredients and serve with a fried egg on top.

Set into rissoles for the weekend bbq – whilst the pork is still warm and you’ve finished adding any sauce and seasonings to it, press it into a burger shaped mould on a sheet of grease-proof and chill. Re-heat when it’s time and  serve with salad and bbq potatoes. Be gentle or they may crumble.

Empanada – place inside some empanada pastry or use a convenience product like puff or filo and bake until crispy. Serve with a salsa of chopped tomato, coriander and roast capsicum.
Tomato, roasted pepper and coriander salsa

Croquettes – 2 cups cold mash potato, 1 cup shredded pork, 1 bunch chopped chives, 1 egg. Plus bread crumbs, milk and egg for coating. Mix the croquette ingredients with plenty of seasoning, shape and set in the fridge. Once set, you can crumb them, cook them and eat them. Eat them with garlic aioli even 🙂 

Dumplings/Ravioli – you could take either the Asian or Euro  path here. Fold the pork in some soft pastry, steam them and serve in an appropriate sauce.

Arancini – use last nights risotto or make some especially and chill. Fold some grated parmesan through the rice and form into golf balls. Stick your finger into the middle to form a hole and hollow out the middle a little. Stuff some chopped, pulled pork in there and mould the rice back into a round. Roll in fresh breadcrumbs and shallow fry.

Cooked in flat breads on the griddle pan – Serve with a little chipotle mayo.Pulled Pork Flat Breads

Pork ‘n’ Beans – 1 tin of white beans, 1 cup of pulled pork, 1 tin of crushed tomatoes, 1 small onion diced, garlic, 1 teaspoon ground cumin, 1 teaspoon smoked paprika, 2 fresh bay. Sauté onion, garlic and spices then add the remaining ingredients. Simmer until yummy. Finish with chopped parsley and a squeeze of lemon. Serve at breaky instead of as your own fancy-pants baked beans. Pork'n'Beans

What Kids Can Do!

Kids can always be involved in what’s going on in the kitchen. The extent will vary. Sometimes Kid will even take her beans and prep them in front of the telly, which defeats the purpose of togetherness perhaps, but the beans get done and then we get back to the food. I’m always saying anything tactile – pastry rolling, folding and filling is awesome for kids (or grown-ups). Or a small task that they can own. A salad for example. ‘Here are all the ingredients and the dressing, I’d like you to make it look nice on this plate please’. And let go of it right there. Appreciate what they come up with. Ownership is a great part of learning, engaging and building confidence.                           Hbeachappleappy Cooking X

 

Seoul Food – Slow Roasted Korean Pork Ribs w/ Cucumber Kim Chi

Kimchi12Pork Ribs. Enough said really, right?! I can just post some more photos and go home now. Except these are no ordinary pork ribs. These are our amazing Korean pork ribs. Oh yes..Kimchi1Garlic, Soy Bean Paste, Sesame, Chilli Paste. I had a Korean friend once who would come to my house and cook her home food for me and these are the flavours I think of when Korean food comes to mind. Spicy, savoury and sweet.

Winter is just breaking here so apples and pears are plentiful, delicious and make a good pairing …..
FYI we’re using packham pears and pink lady apples

Roast Pork Ribs with Korean Bbq SauceKimchi11

Ingredients
1.2kg rack of pork ribs – for 2 healthy appetites and a bit leftover
(We’re using baby back ribs, they’re a lot meatier than spare ribs.)
oil
salt
Korean bbq sauce – read on
HOW
Pre-heat the oven to 180*c. Score the top layer of the ribs, rub a little oil and salt in and place in the oven for 40 minutes or until a little golden. Now baste with a good splash of bbq sauce and return to the oven on 150*c for another 2.5 hrs. Kimchi9To test – grab the end of a bone with your tongs and give it a wriggle. If it feels like it would come away without much effort, we’re ready. Allow to rest for about 30 mins before serving with lashings of bbq sauce, kimchi, some crisp lettuce and a little rice to mop up some sauce and juices.

Korean Bbq SauceKimchi4

Sauté the garlic and ginger in a saucepan until fragrant. Add the remaining ingredients plus half a cup of water and simmer gently for around 30 minutes. Then puree until really smooth and refrigerate.Kimchi2

Over the years I’ve worked with a heap of great Korean chefs and kitchen hands. Lovely diligent folk, very hospitable, love food and ALL want you to try their own kimchi – that wonderful spicy accompaniment Korea can’t seem to live without.
Kimchi3

Most commonly made with cabbage or radishes, eaten fresh or left to ferment for weeks, it is one of those dishes that came about through necessity. Originally a method of preserving vegetables, now a highlight of the cuisine. Much like sushi for the Japanese was once used to preserve fish.Kimchi8

What Kid Did – Cucumber and Zucchini Kimchi

Kimchi5

Firstly  we (I did the slicing here) sliced the cucumber and zucchini, added salt to them quite liberally and let sit for 30 minutes. This gives you time to get the dressing made.Kimchi6 Wash and slice the spring onions, slice a little garlic and ginger ( I missed them off the ingredients list sorry), squeeze the limes and combine  the ingredients in a large bowl. Kimchi7Now grate the apples (they’ll go brown if you prep them early) and add to the mix. Rinse the vegetables under cool, running water and drain well. Now it’s time to add the dressing to the vegetables and mix really well.Kimchi10
We ate our kimchi about an hour after making it. It will probably taste better tomorrow. Some recipes call for rice flour to thicken the liquid, if you drain the vegetables really well after rinsing it’s less necessary. I think it takes some of the fresh flavour away to be honest.
There’s no escaping the fact that these dishes are spicy. Eaten in their usual form they’d probably be a lot hotter really. We overcame this issue by adjusting the amount of chilli in the recipes and matching the food with some crisp lettuce, brown rice and plenty of iced-tea to freshen up the palate.

And you know it was good. It was pork ribs, ’nuff said.

Happy kimchi to you

C&K
Keep-Calm

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