Peri Peri Pulled Pork Vetkoek with Braaied Pineapple Atchar
Slow-roasted peri peri pulled pork served in fluffy vetkoek with a sweet, spicy and smoky braaied pineapple atchar.
- 1.2 kg boneless pork shoulder
- 2 Tbsp (30 ml) olive oil
- 2 Tbsp (30 ml) Cape Herb & Spice Portuguese Peri Peri Rub
- 1 tsp (5 ml) Cape Herb & Spice Smoked Paprika
- Drizzle of olive oil, for searing
- 1 large onion, diced
- 5 garlic cloves, lightly crushed
- ¾ C (180 ml) chicken stock
- ¾ C (180 ml) apple juice
- 1 Tbsp (15 ml) tomato paste
- 1 Tbsp (15 ml) Worcestershire sauce
- 1½ Tbsp (22.5 ml) apple cider vinegar
- 2 tsp (10 ml) brown sugar
- 2 bay leaves
- 2 sprigs fresh thyme
- ½ medium pineapple, peeled, cored and cut into thick slices
- 1 Tbsp (15 ml) olive oil
- 1 tsp (5 ml) mustard seeds
- 1 tsp (5 ml) coriander seeds
- ½ small red onion, finely sliced
- 2 tsp (10 ml) fresh ginger, grated
- ½ tsp (2.5 ml) ground turmeric
- ½ tsp (2.5 ml) Cape Herb & Spice Smoked Paprika
- 1 red chilli (optional)
- 1 small Granny Smith apple, grated
- 1½ Tbsp (22.5 ml) brown sugar
- ¼ C (60 ml) apple cider vinegar
- 2 Tbsp (30 ml) water
- Salt, to taste
- 300 g cake flour
- 7 g instant yeast
- 1 Tbsp (15 ml) sugar
- 1 tsp (5 ml) salt
- 200 ml lukewarm water
- 1 Tbsp (15 ml) sunflower oil
- Vegetable oil, for deep frying
- Peri Peri Pulled Pork
- Rub the pork with the olive oil.
- In a medium-sized bowl, combine the Cape Herb & Spice Portuguese Peri Peri Rub and Cape Herb & Spice Smoked Paprika. Use ¾ of the spice mix to massage over the pork. (Set the remaining spice mix aside.) Cover and refrigerate the marinated pork for at least 2 hours, or overnight for maximum flavour.
- Preheat the oven to 150°C.
- Heat a little oil in a large Dutch oven over medium-high heat. Brown the pork well on all sides, then remove and set aside.
- Add the onion and garlic to the pot and cook until softened, then add in the remaining spice mix and toast until fragrant. If the mixture becomes dry, add a splash of apple cider vinegar to loosen the consistency and to deglaze the pan.
- In a separate mixing bowl, whisk together the chicken stock, apple juice, tomato paste, Worcestershire sauce, apple cider vinegar and brown sugar.
- Return the pork to the pot and pour the stock mixture over. The liquid should cover two-thirds of the meat rather than be submerged.
- Add the bay leaves and thyme. Cover tightly with a lid or foil and roast for 2½–3 hours, or until the pork is fork-tender.
- Remove the cover during the final 20 minutes to allow the pork to caramelise.
- Transfer the pork to a board and shred using two forks.
- Skim any excess fat from the cooking liquid, using a serving spoon, then return the shredded pork to the sauce.
- Prepare a medium-hot fire.
- Brush the pineapple slices with olive oil, and braai or grill for 2–3 minutes per side, until lightly charred.
- Allow to cool slightly before dicing into small pieces.
- Toast the mustard and coriander seeds in a saucepan over medium heat until fragrant.
- Add the onion and ginger and cook for 2–3 minutes.
- Stir in the turmeric, smoked paprika and fresh chilli (if using), and cook for 1 minute.
- Add the braaied pineapple, grated apple, brown sugar, apple cider vinegar, water and a pinch of salt.
- Simmer gently for 30 minutes, stirring occasionally, until lightly sticky but still chunky.
- Combine the flour, yeast, sugar and salt in a large bowl. Add the lukewarm water and sunflower oil and knead for 8–10 minutes until smooth and elastic.
- Cover and leave to rise for 1 hour, or until doubled in size. Divide into 8-10 portions. Cover and rest for a further 20 minutes.
- Heat the oil to 170°C or until it begins to shimmer. To test whether the oil is hot enough, take a small piece of dough and place it in the oil; if the dough rises to the top and sizzles, then it is ready. Fry until puffed and golden, about 3–4 minutes per side. Drain on paper towel and keep warm.
- Split open the warm vetkoek and fill generously with the pulled pork. Top with spoonfuls of the braaied pineapple atchar and serve immediately.
1.2 kg boneless pork shoulder 2 Tbsp (30 ml) olive oil 2 Tbsp (30 ml) Cape Herb & Spice Portuguese Peri Peri Rub 1 tsp (5 ml) Cape Herb & Spice Smoked Paprika Drizzle of olive oil, for searing 1 large onion, diced 5 garlic cloves, lightly crushed ¾ C (180 ml) chicken stock ¾ C (180 ml) apple juice 1 Tbsp (15 ml) tomato paste 1 Tbsp (15 ml) Worcestershire sauce 1½ Tbsp (22.5 ml) apple cider vinegar 2 tsp (10 ml) brown sugar 2 bay leaves 2 sprigs fresh thyme
½ medium pineapple, peeled, cored and cut into thick slices 1 Tbsp (15 ml) olive oil 1 tsp (5 ml) mustard seeds 1 tsp (5 ml) coriander seeds ½ small red onion, finely sliced 2 tsp (10 ml) fresh ginger, grated ½ tsp (2.5 ml) ground turmeric ½ tsp (2.5 ml) Cape Herb & Spice Smoked Paprika 1 red chilli (optional) 1 small Granny Smith apple, grated 1½ Tbsp (22.5 ml) brown sugar ¼ C (60 ml) apple cider vinegar 2 Tbsp (30 ml) water Salt, to taste
300 g cake flour 7 g instant yeast 1 Tbsp (15 ml) sugar 1 tsp (5 ml) salt 200 ml lukewarm water 1 Tbsp (15 ml) sunflower oil Vegetable oil, for deep frying
