This dish will warm you up from the inside with all this cold weather! Quick and easy to throw together, you won't be disappointed.
45 mins
Serves 4
Medium
what you need
1 pack Three Aussie Farmers Pulled Pork
1 garlic head
¾ cup panko breadcrumbs
½ cup fresh parsley, chopped
1 Tbsp. lemon zest
2 garlic cloves, crushed
1 brown onion, diced
3 jalapenos, diced
10 salted anchovy fillets
2 cups dry white wine
4 sprigs fresh parsley
1 Tbsp. black pepper, freshly ground
Mashed potatoes, to serve
how to make it
Preheat fan-forced oven to 150⁰C.
Cut the head of garlic in half horizontally, cover in oil then wrap in foil. Place into the oven for 30 mins or until softened.
In a fry-pan over med heat, add oil and breadcrumbs and stir frequently until golden.
Add parsley, lemon zest, garlic and salt, stirring and squashing with a spatula until well mixed and not clumped.
Transfer to a tray lined with a paper towel to cool.
In a clean fry-pan, heat oil over med heat. When hot add onion and cook until translucent. Add jalapenos, anchovies and chopped roasted garlic and cook until anchovies are fully dissolved.
Add wine and parsley, then simmer for 5 mins or until reduced by a quarter.
Remove most of the sauce from the pan and set aside.
With remaining sauce in the fry-pan, add pulled pork and toss through ensuring pork absorbs all the liquid.
Serve pork over mash, drizzle with sauce and sprinkle with breadcrumb gremolata.
Our Leg Ham’s are naturally wood smoked and cooked on the bone. We offer both traditional Hock end and Butt end half leg hams. Glaze and roast in the oven, or slice and dice for sandwiches, pastas, risottos and pizzas!
