“This aromatic feast is great for informal gatherings,” reckons Hidden Hut chef and founder Simon Stallard. “You can do most of the prep earlier in the day, with the pork cooking in the oven, smelling amazing, as people arrive.”
Nutrition Facts
Shredded pork shoulder with fennel slaw and caraway flatbreads
Amount Per Serving
Calories 1296
Calories from Fat 549
% Daily Value*
Fat 61g94%
Saturated Fat 11g69%
Cholesterol 128mg43%
Sodium 1747mg76%
Potassium 2217mg63%
Carbohydrates 135g45%
Fiber 15g63%
Sugar 13g14%
Protein 55g110%
Vitamin A 432IU9%
Vitamin C 68mg82%
Calcium 302mg30%
Iron 11mg61%
* Percent Daily Values are based on a 2000 calorie diet.
Shredded pork shoulder with fennel slaw and caraway flatbreads
A full-on feast of a meal.
Servings: 8 people
Calories: 1296kcal
Ingredients
- 2.5 kg pork shoulder boned and rolled
- 4 garlic bulb
- Zest of 1 lemon
- Olive oil for drizzling
- Sea salt and freshly ground black pepper
For the fennel slaw:
- 8 fennel bulbs
- 4 lemons juiced
- 300 ml olive oil
- 2 tsp caster sugar
- 2 tsp wholegrain mustard
- 1 tsp sea salt
- A handful of mint leaves chopped
- 2 onions chopped
For the sticky ginger rhubarb:
- 700 g rhubarb cut into 2cm chunks
- 70 g soft brown sugar
- A pinch of ground cinnamon
- 2 cm piece of fresh root ginger peeled and grated
For the caraway flatbreads:
- 1 kg plain flour
- 1 tsp baking powder
- 4 tsp fine sea salt
- 2 tbsp caraway seeds
- 2 tsp ground cumin
- 4 tbsp sunflower oil, plus extra for greasing
Method
- Preheat the oven to 160°C (140°C fan oven) gas mark 3. Put the garlic bulbs in a large roasting tin and balance the pork shoulder on top. Sprinkle the pork with a good handful of salt and a good coating of black pepper. Sprinkle the lemon zest over the pork, then douse with a good drizzle of olive oil. Put a double layer of baking parchment over the pork, then cover the whole tin with foil. Roast in the oven for four hours.
- To make the fennel slaw, top and tail the fennel, removing the outer layer and saving the green fronds to garnish. Finely chop the fennel into slices and put them in a serving bowl. In a blender, blitz together all the remaining ingredients to make the dressing. Add to the bowl with the fennel, toss well, then garnish with the chopped fronds. Leave to marinate in the fridge for at least one hour.
- To make the sticky ginger rhubarb, scatter the rhubarb over a baking tray and cover with the sugar, cinnamon and ginger. Give it a good stir to coat and cook, uncovered, in the oven on the shelf above the pork for 40 minutes. Allow to cool, then transfer to a serving bowl.
- To make the caraway flatbreads, put the flour in a large bowl and stir in the baking powder and salt. Add the caraway and cumin, and stir to combine. Gradually add enough water to make a dough that is soft and a bit sticky. Add the sunflower oil and knead for 10 minutes or until the dough is smooth. Transfer the dough to a lightly greased bowl, then cover with a clean tea towel or cling film and leave in a warm place to rest for 30 minutes.
- Divide the dough into eight pieces, then form into balls and flatten each ball to about 3mm thick. Heat a griddle pan or frying pan until hot, then cook each dough round for one minute on each side or until lightly charred. Remove from the pan and wrap in a clean tea towel to keep warm.
- Once the pork is ready, shred it onto a large plate using two forks. Put the pork on the table with the fennel slaw, sticky ginger rhubarb and the flatbreads and let people assemble their own pork flatbreads as they wish.
Nutrition
Calories: 1296kcal | Carbohydrates: 135g | Protein: 55g | Fat: 61g | Saturated Fat: 11g | Cholesterol: 128mg | Sodium: 1747mg | Potassium: 2217mg | Fiber: 15g | Sugar: 13g | Vitamin A: 432IU | Vitamin C: 68mg | Calcium: 302mg | Iron: 11mg
The Hidden Hut by Simon Stallard is published by HarperCollinsPublishers. Photography Susan Bell.
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