Pulled Pork With Cinnamon And Clove
This recipe for Slow-Roasted Pork with a flavourful masala marinade is a true feast for the senses. The aromatic blend of spices infuses the tender pork loin, creating a dish that is both succulent and full of flavor. With a hint of heat from red chillies and a touch of sweetness from tamarind, every bite is a delicious journey of taste and texture. Serve this mouthwatering dish with fresh greens and zesty coleslaw for a truly unforgettable meal.
— Constant Cookbook
Ingredients
- 2kg/4lb 8oz rolled pork loin
- 50ml/2fl oz vegetable or rapeseed oil
- leaves, cleaned and well drained, to serve Little Gem lettuce
- spicy coleslaw
- 3 tbsp fresh coriander
- 1 tbsp broken pieces cinnamon
- 15 cloves
- 2 large dried red chillies
- 5cm/2in piece fresh root ginger
- 4 garlic
- 2 small red onions
- 1 long green chilli
- ½ tsp ground turmeric
- 2½ tbsp tamarind
- 100ml/3½fl oz palm vinegarvinegar
- 1½ tsp brown sugar
- 25ml/1fl oz sunflower or rapeseed oil
- 1½ tsp salt
Instructions
- First make the masala marinade. With a pestle and mortar, coarsely crush together the cinnamon (or cassia bark) and cloves. Gently toast this mixture in a dry frying pan over a low heat until a spicy fragrance emanates from the pan. Tear the red chillies into pieces and add to the pan. Continue to dry-fry the mixture for a short while but do not burn. Set aside to cool.
- Put the cooled spice mixture in a blender. Add all of the remaining masala ingredients and blend the mixture to a relatively fine paste. Taste and adjust seasoning if you like.
- Rub the masala all over the pork, and place the meat in a dish in which it fits snugly. Set aside any remaining masala. Cover the meat and set aside in the refrigerator, if possible for a few hours.
- Preheat the oven to 180C/350F/Gas 4. Pour the oil into a roasting tin and heat on the hob over a medium heat. Scrape any excess masala from the marinated pork, place the pork in the roasting tin and brown well on all sides. Transfer to the oven and cook for 30 minutes.
- Reduce the oven heat to minimum. (You can now pour a few tablespoons of marinade over the pork for extra flavour. Any leftover marinade can be set aside to use for another dish.) Cover the pork tightly with aluminium foil, well tucked in so that the pork steams in the tin and the meat literally falls off when cooked. Cook for a further 3â3½ hours if using a rolled joint, although it may take as long as 5 hours. If using smaller pieces or individual chops, adjust your cooking time accordingly.
- Remove the pork from the oven and shred using two forks.
- To serve, put some pork on top of a lettuce leaf. Top with some coleslaw and/or some coriander.
Yield
Serves 6-8
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