Slow-cooked pork & fennel, celeriac salad on QBA Ciabatta Rolls
Looking for a warm, flavoursome winter sandwich? Well, we may just have the answer for you! Check out Chef Liam’s new slow-cooked pulled pork roll recipe.
Ingredients
Serves:
- 6 each QBA Ciabatta Dinner Rolls White
- 15 g Praise Whole Egg Mayonnaise
- 1 kg Boned Pork Shoulder
- 20 mL Olive Oil
- 30 g Fennel Seeds
- 7.5 g Cracker Pepper
- 15 g Salt
- 470 mL Water
- 1 each Celeriac
- 1/2 each Lemon (Juiced)
- 30 g Parsley
- 30 g Chives
- 30 g Dill
Method
Step 1:
Preparing the pork: Coat the boned pork shoulder with olive oil, then massage in fennel seeds and pepper. Turn pork over and coat the skin with salt. Place pork on a lined baking tray, add the water, then cover it with foil and place the lid on top. Put the tray in a pre-heated oven at 160 degrees Celsius and cook six hours. Half an hour before cooking time is up, remove the foil and turn the heat up to 220 degrees Celsius. Once the pork has cooked through, remove from oven and allow it to rest for 20 minutes before pulling the meat part.
Step 2:
To prepare the salad: Cut, trim and grate the celeriac and coat it with lemon juice. Finely chop the fresh herbs, starting with the parsley, chives then dill and add them to the salad, following by the Praise Whole Egg Mayonnaise. Mix all of the ingredients together until it is well-combined.
Step 3:
Place the QBA Artisan Ciabatta Rolls on a tray and place them in the oven for six minutes. Once they have warmed up, slice them halfway and stretch them open. Fill the rolls with a generous serving of pulled pork, topped with the celeriac salad.
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