A Perfect Pantry

Ingredients

Brine

• 350ml water
• 50g caster sugar
• 120g cooking salt

Pork spice rub

• 2 tbsp brown sugar
• 1 tbsp smoked paprika
• 1 tsp onion powder
• 1 tsp garlic powder
• 1 tsp ground black pepper
• 1 tbsp fennel seeds, ground
• ½ tsp ground cumin

Pork

• 1.3kg pork scotch - neck
• 1 tbsp vegetable oil
• 1 tbsp Dijon mustard
• 1 tbsp Worcestershire
• 1 onion, roughly chopped
• 750ml apple juice
• 500ml chicken stock
• 500ml water

To serve

• Chipotle mayonnaise to serve
• Bread rolls

Directions

Brine

1. Place the water and salt into a pot and bring to the boil. Take off the heat and stir in the sugar until it’s dissolved. Let cool in the refrigerator.
2. Place the pork neck into the brine for 2 hours.
3. After 2 hours, remove the pork from the brine and discard the brine. Do not rinse the pork.

Pork

4. Place the pork rub spices into a large zip lock bag and shake to mix. Place the pork into the zip lock bag and shake to coat the pork in the spices. Remove the pork from the bag and rub the mustard onto the pork.
5. Pre-heat the electric frypan on heat setting 3 for 3 minutes. Add the vegetable oil and place the pork into the frypan, turn to brown all sides of the pork. When the pork is browned pour the Worcestershire sauce over the pork. Place the onion and garlic into the electric frypan and pour the apple juice and chicken stock into the frypan.
6. Bring to the boil and then turn the dial to just below heat setting 1. Place the lid on top and cook for 4 hours – turning the pork every hour. If the liquid becomes dark in colour add a little more stock.
7. Pull the pork apart using 2 forks.

Assembly

8. Place pork into rolls and drizzle with chipotle mayonnaise

This recipe was developed using a Kambrook Appliance.

APPLIANCES

• The Feast Extra Deep Banquet Frypan