Ingredients
750g pork neck or shoulder
boneless, skinless
4 passionfruit
pulped with seeds removed
extra virgin olive oil
for frying
1 cup vegetable stock
(250ml)
1 tbsp tomato paste
2 tsp dried oregano
8 small dinner rolls
or 4 large burger buns
shredded red cabbage
to serve
coriander leaves
to serve
2 eschalots
small French onions
2 tsp cloves garlic
1 long red chilli
1/4 tsp coriander
roots and stems
2 tbsp extra virgin olive oil
¾ cup passionfruit pulp
9 or 10 passionfruits
½ cup raw sugar
(110g)
½ cup white wine vinegar
(125ml)
Equipment
- 1 oven-proof saucepan
- 1 pot
Instructions
- Cut the pork into 3cm thick steaks, across the grain. Marinate the pork in the passionfruit pulp overnight.
- Preheat oven to 180°C (160°C fan-forced). Heat olive oil in a large oven-proof saucepan over high heat . Remove pork from the marinade and fry in batches until well caramelised on both sides. Set meat aside and deglaze the pan with vegetable stock and stir in tomato paste, oregano and any reserved passionfruit marinade. Return pork to the pot and cover with a tight fitting lid. Bake for 4 or 5 hours, or until the meat is falling apart.
- In the meantime, make the relish. Finely chop the eschalots, garlic, chilli and coriander roots and stems. Place in a pot with olive oil and cook on low-medium until translucent and fragrant. Add passionfruit (seeds and pulp), sugar and vinegar and simmer for about 5 minutes, until the sauce thickens. Remove from heat and season to taste. Store in the fridge for up to 2 weeks.
- Once the pork has cooled slightly, shred it apart with two forks. Place back in the pot together with any cooking liquid, then pop it back on the stove and cook until the sauce has thickened (if needed). Season to taste.
- To serve, toast the buns and place a generous amount of pulled pork inside. Top with shredded red cabbage and coriander leaves, then a dollop of relish. Serve immediately.
Notes
Tip
It makes it easier to remove the seeds from the passionfruit pulp by heating it in the microwave for 1 minute and then pass it through a strainer.
Tip
If you are in a hurry you can cook the pork in the pressure cooker to get it to that fall apart stage quicker. Just place the pork in the pressure cooker after searing and cook for 50 minutes.
Storage
Store relish in the fridge for up to 2 weeks.
