A filo pastry parcel filled with spicy pulled pork
Photo: Joe Sarah
- For the pulled pork:
- 2kg pork shoulder
- 1 onion chopped
- 2 teaspoon black peppercorns
- 1 teaspoon sea salt
- 10 whole cloves
- 1 cinnamon stick
- ½ teaspoon ground ginger
- 1 bulb of garlic, halved
- 500ml cider
- To be mixed with the pork:
- 2 tablespoons of olive oil
- 3 onions, chopped
- 3cm thumb of fresh root ginger, grated
- 1/2 teaspoon ground cloves
- 1 teaspoon ground cinnamon
- salt and freshly ground black pepper, to taste
- Pulled pork from above
- 200ml of cooking juices from above
- 150g flaked almonds, toasted, roughly crushed
- 16 sheets of filo pastry
- 80g unsalted butter, melted, plus extra for greasing
- Few sprigs of parsley and sage, chopped
- For dusting:
- Icing sugar and paprika
- Preheat oven to 150°C
- For the pulled pork: start by putting the pork roughly cut onions and the garlic cloves into a large roasting tray.
- Bash the pepper, salt, cloves, cinnamon, ginger in a pestle and mortar then rub the mixture into the pork.
- Pour the cider into the tray, being careful not to wash off your rub mixture.
- Cover with foil shiny side down and place into the oven to roast for three hours.
- Remove the foil. Roast for another hour.
- Allow to rest for 15 minutes or so.
- 'Pull' the pork by shredding it into small pieces with a fork. Set aside with the juices.
- Preheat the oven to 180°C
- To make the pork filling: heat the oil in a large frying pan and fry the onions for 6-8 minutes until softened and slightly golden.
- Stir in the ginger, cloves and cinnamon and season with salt and pepper. Add the pulled pork to the pan along with 200ml of cooking juices.
- Bring the mixture to the boil, then reduce the heat and simmer for half an hour. Add more water if the mixture looks dry.
- Add the finely chopped sage, parsley and almonds to the pan and cook over a gentle heat for 4-5 minutes. Allow to cool for 30 minutes.
- To assemble: lay 2 sheets of filo and brush with melted butter add another 2 sheets and brush again. Spoon a quarter of the filling into the centre. Fold the overhanging pastry on top and brush with more melted butter. Shape into a codpiece shape. Place on a baking tray.
- Bake in the oven on a heavy metal tray or baking stone for 25 minutes or until the pastry is crisp and golden.
- Sprinkle with icing sugar and paprika and serve warm.