Norma ECOSTRIKE .308 Winchester 165gr
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Recipe: Pulled pork with butter fried chanterelles
This Friday, Therese Tillman serves pulled pork. It requires a little preparation for the meat to get extra tender. In this recipe a Sous Vide is used, if you do not have one it is of course possible to cook the meat on low heat in the oven.
This is what you need:
For the pulled pork:
- 1-2 kg wild boar tenderloin
- 1 yellow onion, chopped
- 2 cloves of garlic, finely chopped
- 1 can strained tomatoes
- 1 tablespoon sambal oelek
- 2 tablespoons soya
- 2 tablespoons worcestersauce
- 4 tablespoons HP Sauce
- 1 dl hoisin sauce
- Salt and pepper
For the pickled red onions:
- 4 sliced red onions
- 1 dl vinegar
- 1 dl sugar
- 4 dl water
Here's how you do it:
Pulled pork with side dishes:
Mix all the spices and set aside. Prepare a vacuum bag in a suitable size. Put the wild boar tenderloin in it and pour over the spices so that they cover the meat, try to rub them into it. Seal with a vacuum packer. Put the bag in the fridge and let it rest until the next day.
Day 2:
Turn on your Sous Vide at 70 degrees and put the bag in the bath. Let it go for 48 hours. When the meat is ready, it will be extremely juicy and tender. When it’s almost done, you can start preparing the side dishes, which often consists of coleslaw, BBQ sauce and pita bread (or tortillas). For my pulled pork I used tortilla bread, whipped crème fraiche, butter-fried chanterelles, pickled red onions and crispy salad.
Pickled red onions:
Peel and slice the red onions. Mix all the ingredients in a bowl and whisk until the sugar has dissolved. Add red onion and pour into a glass jar with a lid and put it in the fridge.
Good luck and have a tasty meal!
Text and photo: Therese Tillman
