Spiced Pulled Pork with Caramelised Garlic and Green Tomatoes

It certainly is a busy time here in Tasmania – the fresh produce just continues to roll (almost literally) through the door.  We have been away for a few days and the tomatoes in our absence have grown incredibly.  Mind you, they are mostly green due to a lack of long periods of sunlight here at the edge of the forest.  There are enough red ones however to make sufficient relish, sauce and chutney for the coming months, as well as passata and bottled tomatoes.

 I’ve decided this year to be more inventive with the green tomatoes.  In my last post I’d experimented with stuffed green tomatoes, and last night made spiced pulled pork with caramelised garlic and green tomatoes.  I was really pleased with the result.  Hence I’m posting the recipe below.

 In a separate post I’ll talk about blackberries and quinces.  I have to say that my kitchen smells amazing at present, thanks to the pots of blackberry jam and quince as well as blackberry jelly.  There are few things quite as good as the aroma of autumn preserving.

 Spiced Pulled Pork with Caramelised Garlic and Green Tomatoes

 1 tablespoon olive oil

¾ teaspoon fennel seeds, ground

1 teaspoon sweet paprika

¾ teaspoon sugar

½ teaspoon salt

¼ teaspoon ground black pepper

4 juniper berries, ground

½ teaspoon ground cumin

6 medium green tomatoes

6 large cloves garlic

½ cup white wine

¼ cup plum sauce

1 tablespoon tomato sauce (ketchup)

½ cup chicken stock or water

½ teaspoon salt

1.5kg pork fillet

 Heat oven to 100°C (fan forced).  Pour oil into a baking dish 20cm x 28cm, approximately.

 Mix together the fennel, paprika, sugar, ½ teaspoon salt, ground juniper berries and cumin.  Roll the pork in the oil in the baking dish to cover on all sides.  Lift out and roll in the spice mixture, then return to the dish.  Add the tomatoes and garlic to the pan and roast for 3½ hours.

 Mix together the wine, sauces, stock or water and the remaining ½ teaspoon salt.  Pour any excess fat from the baking dish and pour the liquid around the meat.  Cover the dish loosely with foil and bake a further 1½ hours or until the meat pulls apart easily.  Remove meat from dish and leave to stand, covered with foil. 

 To make the gravy, strain the pan juices through a sieve into a small saucepan.  Bring to the boil and cook until it has reduced to a sauce-like consistency.  On the other hand, if there is insufficient liquid, add extra water or chicken stock.

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