Slow-Cooked Pork and Fiery Minty Salsa

Name: Slow-Cooked Pork and Fiery Minty Salsa
Yield: Serves 6-8
Ingredients: 6 cloves; 1 star anise; 2 large cinnamon sticks; 400 ml fresh chicken stock; 1 bulb of garlic, halved horizontally; 100 ml apple cider vinegar; 2 tbsp organic cold-pressed rapeseed oil; salt and freshly ground black pepper; 1 orange, peeled and cut into segments; 2 chillies, deseeded and halved; 1 kg boned out pork shoulder or leg, cut into large chunks, fat left on; zest and juice of 1 orange; flatbread or gem lettuce leaves, to serve; 8 mint leaves; 1 tbsp lemon juice; ½ garlic clove; 1 apple, peeled, cored and cut into wedges; 3 rosemary sprigs

Preparation info

Serves
6-8

Difficulty
Medium

Appears in

The Secret of Spice

By Tonia Buxton

Published 2019

About

I like to put the pulled pork in a brioche bun and eat it as a slider, or make up a lettuce batch ready to serve as a canapé. Or in the cold winter months I like to serve this with my Nutmeg Mash and steamed veg, such as broccoli, kale or peas.

Ingredients

1 kg boned out pork shoulder or leg, cut into large chunks, fat left on
salt and freshly ground black pepper
2

Main course
Spicy
Gluten-free

Method

Preheat the oven to 190°C/375°F/Gas Mark 5.

Season the meat with salt and pepper. Heat a frying pan until hot, then add half the oil and half the pork. Leave the pork until it can move without sticking, then turn over and seal on all sides. Once the pork is sealed and browned,