This slow cooked pork scotch is a dish that just keeps on giving. Cook it one night alongside a zingy salad and stuff it into rolls the next. It’s packed with flavour, it’s succulent and it’s downright delicious! The acidity from the pickle is perfect for cutting through the richness of the pork.
1.25kg Pork Scotch, cut into large pieces
2 Brown Onions, cut into quarters
8 Garlic Cloves, bruised
1 tsp Smoked Paprika
500ml Beef Stock
4 sprigs of Thyme
2 Green Chilli's, finely chopped
1/2 bunch Coriander, roughly chopped
1/4 Red Onion, finely chopped
1 Garlic Cloves, crushed
3 tbsp Olive Oil
Preheat oven to 180 degrees celsius.
Pan fry pork in a little olive oil until brown.
Place onions and garlic into roasting tray and place pork on top. Season with salt, pepper, paprika and thyme.
Pour in stock and cover with foil.
Cook in oven until pork is tender and is easy to shred with 2 forks (around 3 hours).
While the pork is cooking, make the pickle.
Add the lime, chilli, coriander, onion, garlic and olive oil into a bowl and mix thoroughly. Season with salt and pepper.
Once pork is cooked, remove from liquid and shred.
Add in the stock and juices from the pan as well as the onion and stir through.
If you're after a luscious, rich and hearty meal, then look no further. These beef short ribs are slowly braised in red wine and soy sauce to enhance the delicious umami flavour from the beef. It's the kind of dish you dream of cooking on a Sunday afternoon with a glass of red wine, while enjoying the beautiful aromas that will fill your house!
For those of you who aren't familiar with Steph, she's a Resident Clinical Naturopath & Nutritionist BHSc at Willow Urban Retreat. This nourishing soup is the perfect recipe to prepare on a raining weekend afternoon as we head into the cooler months. This chicken soup creates a gut healing bone broth and is filled with immune boosting ingredients and anti-inflammatory nutrients. We are using the whole chicken to create the broth so this recipe is split into 3 parts.