Pulled BBQ Spiced Pork, Spicy Rice & Peas, Blue Corn Tortilla, Soused Onion & Coriander bowl food

meet the chef

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KARL TYLER

Karl Tyler Catering and Events began almost 2 years ago, and within that time, has developed a fantastic reputation throughout Nottinghamshire and beyond. Karl describes his food style as “modern British with world influences” and is extremely passionate about not only offering beautifully presented, premium food, but also creating a memorable experience for clients.

INGREDIENTS

For the Pork

2kg piece of Free range pork shoulder- Ask your butcher to leave the bone in if possible (the best quality you can afford)
1 large Spanish onion
4 carrots
2 sticks of celery
3 table spoons of honey
2 table spoons of smoked paprika
1 table spoon of ground coriander
1 table spoon ground cumin
2 pints of fresh chicken stock
50g soft Brown sugar

For the Rice & Peas

250g white long grain rice
100g red rice
½ Spanish onion- finely diced
1 red onion- finely diced
2 tins of cooked red kidney beans
1 bunch of coriander- chopped fine
50g sweetcorn
20g finely diced jalapeño pepper’s

For the Soused Onion

4 red onions- finely sliced
3 lemons- juice only
1 table spoon of salt

Baby coriander
Blue corn tortillas- you can find these in most Mexican supermarkets

Preparation

1: Coat the pork in the spices, sugar & honey so it is well covered, and use your hands to massage the marinade into the pork, making sure you get into all the nooks and crannies of the meat. Leave in the fridge for at least 4 hours, but ideally overnight.

2: Brown the pork of in a frying pan with a little oil and season with rock salt. Brown the onions, celery and carrots in the same pan with a little oil until they have a really good caramelised colour to them. (This helps give a great flavour to the end product)

3: ‘De-glaze’ the pan by pouring the stock into the hot pan and scraping the bits off the bottom with a wooden spoon.

4: Next, place the pork, vegetables and stock in a deep tray. Cover with greaseproof paper, followed by tin foil and ensure its sealed really well.

5: Place in the oven at 140C for 3-4 hours. The pork is done when you can shred it easily using 2 forks.

6: Take the pork out of the tray and cool it down until its cool enough to handle. Shred the pork using your hands, discarding any fatty bits or tissue.

7: Discard the vegetables and pour the liquid back into a saucepan. Bring to the boil and reduce it down until you have a sauce consistency. Pour this into the shredded pork, season to taste with salt.

For the Rice:

1: Start by cooking all the rice separately in salted water. Drain them off and place in a large bowl.

2: 5 minutes before the end of cooking, pour in the kidney beans, including their liquid and let them take on the flavour.

3: Add all the other ingredients and give it a good stir. The rice is now ready to serve.

For the soused onion:

1: Mix all the ingredients together in a bowl and leave to do its thing in the fridge overnight.

2: Drain the onions off and discard the liquid.

You are now ready to build your dish and enjoy!

1: Start with your rice and peas on the bottom, and top this with the hot, shredded pork.

2: Place a handful of soused onion on top, along with some baby coriander (chopped regular coriander will do if you can’t find this)

3: Heat your corn tortilla in the oven for 30 seconds and serve this on the side.

4: you could add cheese, more chilli or substitute the pork for beef, chicken or mushrooms to personalise the dish to your liking.

CONTACT KARL TYLER

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