Pulled Pork, Chipotle Slaw

Pulled Pork, Chipotle Slaw

Melt in the mouth, six-hour pulled pork and chipotle slaw is a marriage made in heaven!

Providing you have time to play with, pulled pork is one of the easiest and most satisfying dishes you can cook. Whilst some swear by using a bone in joint of pork shoulder, a boneless shoulder of pork works just as well and is much easier to cook and get ahold of –  a piece from towards the neck gives the best results.

Time and temperature is the key to great pulled pork, get that right and this makes a superb change from the traditional sunday roast!

Pulled Pork, Chipotle Slaw
Serves 4 (With Leftovers)


For the Pork: 1.25kg Boneless Pork Shoulder, 2tsp Sea Salt, 2tsp Cracked Black Pepper, 2tsp Smoked Paprika, 1tsp Oregano, 8 Garlic Cloves (Bashed)

For the Chipotle Slaw: 1/3 Head White Cabbage (Finely Sliced), 2 Carrots (Peeled and Grated), 2 Apples (Cored and Julienned), 2tbsp Sultanas, 3tbsp Crème Fraîche, 1tbsp Mayo, 1/2tsp Sea Salt, 3tsp Chipotle Powder (Or To Taste)


1) Pre-heat the oven to 220c. Rub the pork with the salt, pepper, paprika and oregano – massaging into the meat. Place the garlic cloves on a roasting tray and place the shoulder on top. Place in the oven and roast at 220c for 20 minutes.

2) Turn the oven down to 150c and roast for 3 hours. Turn the oven down to 130c and roast for a further 2 hours. Turn the oven down to 110c and roast for a final 1 hour.

3) Meanwhile, make the slaw by combining all of the ingredients in a large bowl and mixing with a fork until fully combined. Cover and store in the fridge until ready to serve.

4) Remove the pork from the oven and pull gently with two forks – continue until you have pulled the entire shoulder. Serve with the chipotle slaw in bread rolls.


Pork, Shiitake, White Pudding

Pork, Shitake, White Pudding

Sautéed pork loin with shiitake mushrooms, a little white pudding and mustard pan jus.

White pudding is a traditional Scottish dish of suet and oatmeal – think black pudding without the blood! Rich, slightly sweet and really, really delicious!

This simple dish works equally as well without the white pudding and makes a great weekday supper.

Pork Loin, Shiitake, White Pudding
Serves 4

For the Pork, White Pudding and Pan Jus: 4 Pork Loin Steaks, 2tbsp Unsalted Butter, 75ml White Wine, 100ml Chicken Stock, 1tbsp Wholegrain Mustard, 1tsp Honey, 1 White Pudding Ring (Warmed), Sea Salt, Cracked Black Pepper

For the Shiitake: 200g Shiitake Mushrooms (Cleaned and Quartered), 1 Garlic Clove (Crushed), 1tbsp Unsalted Butter, Small Handful Chopped Parsley, 1/2tsp Grated Nutmeg, Sea Salt, Cracked Black Pepper


1) Place a large frying pan over a medium heat and melt the butter. Season the steaks with a little salt and black pepper. Fry for around 5 minutes each side or until cooked through. Once cooked set aside, cover and allow to rest for 10 minutes.

2) In the same pan you have cooked the pork, deglaze with the white wine and add the chicken stock. Simmer until reduced by half and stir through the mustard and honey. Season and keep warm.

3) Meanwhile make the mushrooms. Place a medium frying pan over a medium heat and melt the butter. Add the garlic and allow to brown slightly. Add the mushrooms and parsley and toss to combine – cooking for 5 minutes until tender whilst tossing. Season with sea salt and black pepper.

4) Slice the pork steaks and serve with the mushrooms, pan jus and some crumbled white pudding which has been warmed through.


Brined Pork, Baked Apple & Mustard

Brined Pork, Baked Apple & Mustard

Brining pork makes an incredible difference to its succulence and flavour – allowing the opportunity to play with the flavour of the brine to create a truly unique dish.

Pork loin chops are marinated in a simple juniper and garlic brine and served with a baked apple and simple wholegrain mustard sauce.

Brined Pork, Baked Apple & Mustard
Serves 4


For the Pork: 4 Pork Loin Chops (Bone In), 100g Sea Salt, 100g Caster Sugar, 10 Black Peppercorns, 12 Garlic Cloves (Bashed), Large Handful Fresh Thyme, 1tbsp Juniper Berries (Bashed), 4 cups Water

For the Apple: 4 Eating Apples (Cored), 2tbsp Sultanas, 1 Lemon (Zest), Grated Nutmeg

For the Mustard Sauce: 1/2 Glass White Wine, 150ml Single Cream, 2tbsp Wholegrain Mustard, 1tsp Honey, Cracked Black Pepper


1) Make the brine by combining the sugar, salt and water in a pan and bringing to the boil. Once the salt and sugar have dissolved remove from the heat and set aside to cool. Once cooled, add the other ingredients (excluding the pork) and mix well to combine. Place the pork in a shallow dish and cover with the brine. Cover and store in the fridge for 12 hours.

2) Make the baked apple by stuffing the centre with sultanas and topping with a little lemon zest and grated nutmeg. Bake in the oven at 180c for 20 minutes until tender but not split.

3) Meanwhile, cook the pork chops in a little oil in a large frying pan over a high heat. Cook for around 8 minutes each side (depending on thickness) until cooked through. Once cooked, remove from the pan and allow to rest for 10 minutes.

4) Whilst the pork is resting, make the mustard sauce. Keep the heat high on the pan the pork was cooked in and add the white wine. Allow to reduce by half and add the mustard and honey, stirring to combine. Turn the heat down low and add the cream, stirring well to combine. Allow the cream to come to the boil and thicken slightly. Remove from the heat and season to taste with black pepper.

5) Carve the pork from the bone and serve with the baked apple and mustard sauce.


Sausage Rolls, Truffle Mayonnaise

Sausage Roll, Truffle Mayonnaise

This is ultimate comfort food – fragrant homemade sausage rolls served with a rich and tangy homemade truffle mayonnaise!

Homemade mayonnaise is so simple to make yet gives fantastic results – a much smoother and thicker texture than shop-bought with a fresh and tangy flavour. Don’t overdo the truffle oil and you’ll have a great comforting supper.

Sausage Rolls, Truffle Mayonnaise
Serves 4


For the Sausage Rolls: 500g Pork Sausagemeat, 2tbsp Chopped Fresh Sage, 4tbsp Chopped Fresh Parsley, 1tbsp Finely Chopped Lemon Rind, 2 Red Onions Finely Chopped, 1tsp White Pepper, 1tsp Freshly Grated Nutmeg, 1 Sheet Ready Rolled Puff Pastry, 1 Egg Yolk

For the Mayonnaise: 2 Egg Yolks, 1tbsp Dijon Mustard, 2tbsp White Wine Vinegar, 300ml Sunflower Oil, 1tbsp Lemon Juice, 1tsp White Truffle Oil


1) Preheat the oven to 190C. Fry the red onion in a little olive oil over a medium heat for 10 minutes until soft but not coloured. Allow to cool then combine with the sausagemeat, herbs, lemon rind, white pepper and nutmeg in a large bowl until fully mixed.

2) Cut the puff pastry in half and form the sausagemeat mixture along the centre of each half. Fold the pastry over itself and seal together. Glaze the pastry with egg yolk and transfer the rolls to a lined baking sheet. Bake in the oven at 190C for around 30 minutes until golden brown and cooked through.

3) Meanwhile make the mayonnaise. Place the egg yolk, vinegar and mustard in a food processor. Start the processor and slowly pour in the sunflower oil whilst blending – do not rush this stage or the mayonnaise may split. The mayonnaise will emulsify and turn to a thick consistency. Add the lemon juice and truffle oil and blend to combine. Store in the fridge until ready to use.

4) When ready, remove the sausage rolls from the oven, cut into portions and serve with the truffle mayonnaise.


Thai Pork Skewers

Thai Pork Skewers

These kebabs/skewers are packed full of rich umami flavour without the usual whack of chilli often found in Thai Cooking. Easy to prepare and cook, they would be a fantastic addition to a BBQ or can be grilled and served with noodles for an easy supper.

Served here with some diced chilli, tomato and lime, the skewers pair perfectly with a good squirt of Sriracha sauce!

Thai Pork Skewers
Serves 4

400g Pork Loin Steaks (Thinly Sliced then Sliced into Broad Strips)
3tbsp Fresh Coriander Stems & Leaves
2 Garlic Cloves
3/4tsp Cracked White Pepper
2tbsp Palm Sugar
2tsp Fish Sauce
3tbsp Vegetable Oil
1 1/2tbsp Soy Sauce (Gluten Free if Required)


1) Place all of the ingredients (excluding the pork loin) into a spice blender or food processor and blend to a smooth paste.

2) Combine the pork with the marinade, cover and store in the fridge for at least 5 hours – preferably overnight.

3) Skewer the pork loin onto bamboo skewers (which have been soaked in water) or metal skewers.

4) Place the skewers under a very hot grill (ensuring the meat is close to the heat source) and grill for around 4 minutes each side or until cooked through. Alternatively cook on the BBQ.


Thai Pork Meatballs, Satay Sauce

Thai Pork Meatballs, Satay Sauce

A bold dish which is perfect for supper with friends or as an appetiser – pork meatballs packed full of Thai flavour and served with a rich and incredibly moreish satay sauce (well, my take on a satay sauce)!

This sauce goes equally well with chicken kebabs or koftas and a little goes a long way. Using a good quality Thai red curry paste for the meatballs will save you loads of time and will taste just as good!

This dish is great with a cucumber relish or crunchy salad.

Thai Pork Meatballs, Satay Sauce
Serves 4


For the Meatballs: 600g Pork Shoulder Mince, 4tbsp Breadcrumbs (Gluten Free if Required), 4tbsp Red Thai Curry Paste, Zest 2 Limes, 2 Lemongrass Stalks (Chopped), 1tsp Sea Salt, Large Handful Fresh Coriander (Chopped)

For the Satay Sauce: 1tbsp Veg Oil, 1 Small Onion (Finely Chopped), 1 Garlic Clove (Crushed), 1 Scotch Bonnet Chilli (Deseeded and Finely Chopped), 3tbsp Smooth Peanut Butter, 125ml Coconut Cream, 1tbsp Light Brown Sugar, Sea Salt


1) Prepare the meatballs by combining the minced pork with the other ingredients in a large bowl and mixing well to combine. Divide and roll the mixture into small balls (just smaller than a golf ball). Cover and store in the fridge until ready to cook.

2) Make the sauce by sautéing the onion, garlic and chilli in the oil in a medium saucepan over a low heat for 3 minutes. Add the peanut butter, coconut cream and light brown sugar. Bring to the boil and lightly simmer for 5 minutes until thickened slightly. Season to taste with sea salt. Remove from the heat, allow to cool and set aside.

3) Fry the meatballs in a large covered pan in a little oil over a medium-high heat for around 6-8 minutes per side or until cooked through. When cooked, remove from the pan and serve with the satay sauce.


Pork with Pineapple, Lime and Chilli Sauce

Pork with Pineapple, Lime and Chilli Sauce

Forget Chinese takeaway – this is real sweet and sour pork! The usual glutinous and sickly sweet sauce is replaced by one which is spicy and vibrant with a big kick of fresh lime.

Pork fillet is rolled in a blend of crushed peanuts and Chinese five spice before being roasted in the oven. The nuts offer great texture whilst the anise note of the five spice works perfectly with the sweet and sour sauce.

This dish is great paired with egg fried rice and steamed pak choi.

Pork with Pineapple, Lime and Chilli Sauce
Serves 4


For the Pork: 2 Pork Fillets (Fully Trimmed), 75g Plain Peanuts, 3tsp Chinese Five Spice, 1tsp Sea Salt, 2tbsp Groundnut Oil

For the Sauce: 260g Tinned Pineapple (And Juice), 75ml Fresh Pineapple Juice, 2tbsp Dry Sherry, 1tbsp Soy Sauce, 3 Limes (Juice and Zest), 1/2tsp White Pepper, 1 Red Chilli (Sliced), 2tsp Cornflour (Mixed with Water)


1) Pre heat the oven to 200C. Crush the peanuts together with the five spice and salt in a food processor to a fine crumb. Roll the pork fillets in the crumb – ensuring they are well covered.

2) Place a large frying pan over a high heat. Fry the pork fillets in the groundnut oil for 2-3 minutes each side until sealed (ensure the nuts do not burn). Transfer the pork to the oven and cook for around 25 minutes or until cooked to your liking.

3) Meanwhile make the sauce. Place all of the ingredients except the chilli and cornflour in a blender and blend until smooth. Pass through a sieve into a saucepan and place over a medium heat. Allow the mixture to boil for 5 minutes before adding the sliced chilli. Slowly thicken with cornflour whilst over a low heat until the sauce reaches the desired consistency. Check the seasoning (white pepper and soy sauce) and keep warm.

4) When the pork is cooked, remove from the oven and allow to rest for 10 minutes. Slice the pork and serve with a generous amount of sauce.


Chargrilled Pork Loin with Summer Salsa

Chargrilled Pork Loin with Summer Salsa

A great dish for BBQ weather – marinaded pork loin chops are cooked on the chargrill over cherry wood chips and served with a zingy and aromatic tomato salsa.

The deep flavour imparted by the cherry smoke makes for tremendous tasting pork whilst the acidity of the salsa cuts through the charred fat.

Chargrilled Pork Loin

Chargrilled Pork Chops with Summer Salsa
Serves 4


For the Chops: 4 Thick-Cut Pork Loin Chops, Reserved Juice from Salsa (See Below), Sea Salt, Black Pepper, Olive Oil

For the Salsa: 20 Cherry Tomatoes (Quartered), 1/2 Red Onion (Chopped), 1 Garlic Clove (Crushed), 2tbsp Chopped Basil, 1 1/2 tsp Dried Oregano, 4 tbsp Red Wine Vinegar, 4 tbsp Olive Oil, Sea Salt, Black Pepper


1) Combine all of the salsa ingredients in a bowl. Allow to sit for 30 minutes then drain most of the liquid from the salsa.

2) Marinade the pork chops in the liquid from the salsa for 30 minutes.

3) Season the chops with salt and black pepper and cook on a chargrill over hot charcoal which has been sprinkled with soaked cherry wood chips. Baste with a little olive oil halfway through cooking.

4) When cooked, stack the pork on a colder part of the grill to rest for 5 minutes. Serve with the salsa.


Pork Loin with Caramel

Pork Loin with Caramel

This unique and delicious recipe is from a fantastic book by Claudia Roden on the food of Spain – a must for any fan of Mediterranean cooking.

A slight adaptation of the original recipe, Pork loin is cooked in milk and spices on the stovetop – some of the milk is then used to create a caramel sauce which is heady with the aromatics of the cooking liquor. Cooking the caramel right to the edge imparts a slight bitterness which stops the sauce from becoming too sweet. Cooking the pork in milk also keeps it super tender.

This really is a must try!

Pork Loin with Caramel
Serves 4-6

1kg Pork Loin
1.5 Litres Semi-Skimmed Milk (Warmed)
8 Peppercorns
5 Cloves
1 Cinnamon Stick
Zest 1 Lemon (In Strips)
Zest 1/2 Grapefruit (In Strips)
25g Butter
Olive Oil
6 Tbsp Sugar
3 Tbsp Water
Sea Salt


1) Melt the butter and 1 tbsp of olive oil in a casserole dish on the stovetop over a medium heat. Brown the pork well on all sides.

2) Add the milk to the dish along with the zest, peppercorns, cinnamon stick, cloves and a good pinch of salt. Bring to the boil then half cover the dish with a lid. Simmer for an hour and a half.

3) Near to the end of cooking, make the caramel sauce. Combine the sugar and water in a large saucepan and place over a high heat. Bring to a dark caramel. Remove from the heat and add 1 tbsp of the cooking liquor (avoiding the zest and spices) – allow to bubble up. Add a ladleful of the milk and after it has bubbled up, add another ladleful. Return to a medium heat and reduce for 5 minutes.

4) Transfer the sauce to a blender and blitz until smooth. Return to the saucepan, season with sea salt and keep warm.

5) Once the pork is ready turn off the heat and allow to rest for 10/15 minutes. Remove from the dish and carve. Serve with the caramel sauce.


Bajan Pork

Bajan Pork

This recipe was passed to me when I was younger by a fantastic cook in Barbados and is very close to my heart. Best kept for a gloomy day when you are in need of a little cheer – one bite and you could be forgiven for thinking you are back on holiday!

A marinade of Bajan rum, fresh pineapple, lime juice and spices ensures the pork is super tender and juicy and makes a terrific sauce. Served here with saffron rice infused with some whole cinnamon and cloves this recipe is a true delight and is the perfect excuse to use my favourite drink: Mount Gay Rum!

Bajan Pork

Bajan Pork
Serves 2

1 Pork Fillet (Fully Trimmed)
1/2 Whole Pineapple (Peeled, Cored and Diced)
1 Tbsp Dark Soy Sauce
1 Tbsp Light Brown Sugar
1 Tbsp Bajan Hot Pepper Sauce
Juice 1/2 Lime
A few Thyme Sprigs
1 Clove Garlic (Chopped)
1 Tsp Sea Salt
3 Tbsp Bajan Brown Rum


1) Mix together the marinade ingredients in a shallow tub. Add the pork, cover and place in the fridge to marinade overnight.

2) Preheat the oven to 190C. Place an oven-proof griddle pan over a high heat. Fry the pork in a little vegetable oil for 2 mins each side to achieve a good sear. Spoon over 1/3 to 1/2 of the marinade and transfer to the oven to finish cooking – which should take around 10 – 15 minutes (60C internal temperature).

3) Five minutes before the pork has finished cooking spoon over the rest of the marinade. Once cooked, remove from the oven and allow to rest for 10 minutes. Carve the pork and serve with saffron rice.

Best served with a cold beer or glass of rum – enjoy!