Amazing Seaweed Butter for Steak

Compound Butter for steak - Japanese Seaweed Butter

For me the best way to finish off a great steak is to slather it with a delicious compound butter as soon as it comes off the grill. A good piece of meat needs nothing more done to it and whilst I’m partial to a Bernaise sauce as an accompaniment, I don’t like to mess around too much with sauces and marinades for steaks. However, a flavourful compound butter really enhances not only the taste of the meat but the tenderness and juiciness too. The other butters we like to use for steaks are this porcini butter and one I haven’t posted yet, Cafe de Paris butter. These three butters can be used on all manner of meats but they really shine when they are added to a hot steak whilst it’s resting. The Japanese seaweed paste in the recipe is crucial and can’t really be substituted with anything else. It can be found in good Asian supermarkets and if you live in Sydney there’s a terrific Japanese grocer in the Northbridge shopping centre. The seaweed paste is a rather unattractive black paste made from kelp but it packs a big umami hit of flavour to anything it touches and I find myself reaching for it more and more for all manner of savoury dishes.

Ingredients – makes 1 large log which can be frozen and used as needed    Adapted from Yoshoku by Jane Lawson

200g unsalted butter, softened
6 teaspoons, prepared seaweed paste – or to taste, I like to add slightly more (picture of brand I use below)
2 tablespoons nori flakes
2 cloves of garlic crushed in a garlic press
Salt & freshly ground black pepper

Method

Combine the softened butter with the seaweed paste, nori flakes and garlic and mix well. Season with salt and pepper. Place a sheet of plastic wrap on the counter and add the butter mixture in the centre.  Start rolling the plastic to form a log and then twist the ends tight to get a nice uniform shape. Refrigerate for 30 minutes or until firm before using, or it can be placed straight into the freezer for use later on. When ready to use slice into 1 cm rounds, re-wrap the used end of the remaining log and replace in the freezer.

Best Ever Sauce for Steaks

Donna Hay Coffee & Brown Sugar Tray Cake

Donna Hay One Bowl Tray Cake

Another cracker of a recipe from Donna Hay. Easy, delicious and the perfect sweet treat to have in your cake tin for those days when you need something to accompany your morning or afternoon cuppa. If you want to make this for the family and are worried about the coffee just use decaf coffee or leave it out altogether and add a little more cinnamon, it will still taste great. Did I mention this cake was easy? A true one bowl cake that needs nothing more than a whisk to bring it together. The best thing is all the ingredients are ones that most people have on hand so it’s a great recipe to use when you need to bake something quickly. You can get at least 12 slices from this tray cake so keep it in mind if you need to bake a cake for the school fete or a cake stall (nut free too). You can store the cake in an airtight container for a good 5 days.

Ingredients  Adapted from Donna Hay Magazine
1 cup (175g) brown sugar
2 teaspoons ground cinnamon
2½ cups (375g) self raising flour, sifted
1½ cups (330g) caster sugar
4 eggs
1½ cups (275ml) milk
250g unsalted butter melted
2 teaspoons vanilla extract
1 tablespoon instant coffee granules
60g unsalted butter extra, melted

Method
Preheat oven to 160°C. Place the brown sugar and cinnamon in a small bowl and  mix to combine. Set aside.  Place the flour, sugar, eggs, milk, butter and vanilla in a  large bowl and whisk until smooth. Pour half the mixture into a lightly greased 20cm x 30cm metal slice tin lined with non-stick baking paper.

Sprinkle the coffee and half  the brown sugar mixture over the cake. Pour over the remaining cake mixture and spread evenly. Sprinkle with the remaining brown sugar mixture and spoon over extra melted butter. Cook for 50–55 minutes or until cooked when tested with a skewer and slice to serve.

 

Cardamom, Rose Water & Pistachio Cake

Middle Easter Dessert - Cardamom, Rose Water & Pistachio Cake

The title of this cake includes three of my favourite ingredients so I knew it was going to be right up my alley, and I was right. This cake is just a lovely combination of flavours – warmth and earthiness from the cardamom, beautiful aroma from the rose water and wonderful nuttiness and moistness from the pistachio. It also has just the right amount of sweetness and with its colourful presentation it would be just as nice for a tea time treat or as a dinner party dessert paired with some creme fraiche. I often have Middle Eastern themed dinners, be it Persian food or recipes inspired from Ottolenghi’s many books and this cake makes a great finale for these cuisines. As usual when you’re baking make sure your ingredients are all at room temperature and if possible do try to make this in a bundt tin as it adds to the visual appeal.

Ingredients    Adapted from The Foodies Wardrobe

1½ cups plain flour
¾ cup almond meal
¾ cup roughly ground pistachios (plus extra for garnish)
2 teaspoons ground cardamom
½ teaspoon baking soda
1 teaspoon baking powder
½ teaspoon salt
¾ cup plain yoghurt
1 teaspoon vanilla bean paste or vanilla extract
170 g unsalted butter, softened
1½ cups sugar
3 large eggs
Dried edible rose petals for decoration – optional

For the glaze:
⅔ cups icing sugar, sifted
½ teaspoon ground cardamom
½ teaspoon vanilla paste or extract
1 teaspoon lemon juice
1 teaspoon rosewater
water – enought to make a paste

Method
Preheat oven to 170C. Grease a bundt tin with oil or butter and then dust with almond meal to create a good non-stick layer.

Mix the first 7 dry ingredients together in a bowl and set aside. Cream the butter and sugar together until light and fluffy. Add in the eggs, one at a time, and blend until smooth. Mix the yoghurt and vanilla paste together in a bowl or measuring cup. Add the dry ingredients alternately with the wet to the butter and sugar.  Begin and end with the dry ingredients, beating just until blended with each addition.

  

Turn the batter into the greased tin. Bake for about 55 minutes in the centre of the oven. Test to check it is cooked by inserting a toothpick or skewer into the thickest part of the cake. It should come out clean. The cake should be risen and slightly golden on the top.

 

Cool in the tin, then invert when completely cold onto a plate. To make the glaze, mix all ingredients together in a bowl. The glaze should be thick like liquid honey, but still be able to run slowly off a spoon. If the glaze is too thin, you will find that it just runs completely off the side of the cake – you can add more icing sugar to thicken it if this is the case. Glaze the cake when it is completely cool.  Dust with crushed pistachio nuts and dried flowers while the icing is still wet.

Best Middle Eastern Dessert

Annabel Langbein’s Caramelised Asian Pork Belly

Caramelised Asian Pork Belly

Pork belly would have to be one of my favourite cuts of meat and it’s also one of the easiest to cook – all those layers of meat interspersed with fat means it’s hard to overcook or dry it out. I’ve posted quite a few recipes for pork belly and I didn’t really think I would be in need of any more but this recipe from Annabel Langbein’s newest book Through the Seasons caught my eye and I just had to try it. Pork belly seems to lend itself really well to strong flavours, especially Asian flavours, and this recipe creates a lovely mixture of moist meat, crispy crackling and a delicious Asian sauce, all made in the one pan. It’s great for an Asian theme dinner as all it really needs to accompany it is rice and a salad or green vegetable. I served this with a Thai green papaya salad which created a nice balance against the richness of the meat.

Ingredients – Serves 4-6    Adapted from Annabel Langbein’s Through the Seasons

2 shallots, chopped
4 cloves of garlic, chopped
2 tablespoons brown sugar
¼ cup fish sauce
¼ cup oyster sauce
2 kg Pork belly, skin on and scored
Juice of 1 lemon
Salt
1 cup coconut milk

Method

Place shallots, garlic, brown sugar, fish sauce and oyster sauce into a baking dish and mix well to combine. Add the pork belly, skin side up and leave to marinade for 4 hours. Preheat oven to 220C. Rub the skin of the pork belly with lemon juice and salt. Add 1 cup of water around the pork (being careful to not get any on the skin) and roast for 45 minutes.

Annabel Langbein - CaramelisedAsian Pork Belly Annabel Langbein - Caramelised Asian Pork Belly

Turn the oven to 150C and add the coconut milk and another cup of water around the pork, again being careful to not get any on the skin. Roast for a further 2 hours. If at the end of the cooking time your crackling is not crisp enough remove the pork to another baking tray and crank the oven to as high as it will go and roast for a further 10-15 minutes, checking often to ensure it doesn’t burn. Carve the pork belly into slices. Skim the fat from the sauce in the pan and serve it over the pork and any extra sauce on the side.

Caramelised Crispy Asian Pork Belly

Lemon Drizzle Cake – A Classic Tea Time Cake

Best Ever Lemon Drizzle Cake

Who doesn’t love a cup of tea and a piece of cake? Even those who claim not to have a sweet tooth can rarely resist a morning or afternoon treat in the way of a simple cake and a cup of tea. By simple I mean a cake that isn’t overly fussy and infused with too many flavours, but simple certainly doesn’t mean plain or boring. This recipe is a great example of a lovely simple cake that is moist and flavourful without being cloyingly sweet. This is a favourite of mine and something I make often as it’s easy to make, keeps well and is a real crowd pleaser. The lavender in the icing is optional but I do like the slight floral note it adds to the cake. Enjoy with your favourite brew – I particularly like a nice Earl Grey or Darjeeling to accompany a slice (or two).

Ingredients
200g unsalted butter, softened
200g caster sugar
4 eggs
1 teaspoon vanilla extract
2 lemons, zest and juice
200g self-raising flour
50g ground almonds
150g icing sugar
Pinch of edible lavender or poppy seeds – optional

Method

Preheat the oven to 180C, fan 160C. Grease and line a 1kg loaf tin with baking paper. In a large bowl, or in a stand mixer, beat together the butter and sugar until light and fluffy. Add the eggs one by one, beating in well. Add the vanilla, the zest of both lemons and the juice of 1 lemon. Fold in the self-raising flour and almonds until well mixed.

  

Pour into the tin and bake for 55-60 mins. Allow to cool in the tin for 15 mins, then remove and let cool completely. Mix the icing sugar with a little of the remaining lemon juice to make a thick, pourable icing. Spoon over the cake and sprinkle with the lavender or poppy seeds, if using.

Best Ever Tea Cake - Lemon Drizzle Cake

Tahchin – Persian Molded Rice with Chicken, Yogurt & Saffron

Persian Comfort Food - Tahchin

Tahchin is a much loved Persian comfort food but despite it’s popularity and wonderful flavour it’s a recipe a lot of people tend to steer away from as it’s perceived as being difficult to execute well. This is however not at all true and tahchin, I believe, is one of the easier Persian recipes to master. One of the best things about a well made tahchin is the wonderful crunchy crust that encases the rice and chicken, and it’s achieving this golden crust that seems to scare most people off, but even if the crust doesn’t come out quite as crunchy or golden as you would like the taste and flavours of the chicken, yogurt and saffron rice will still be sublime. There’s no real secret to making a great tahchin and a successful outcome has as much to do with method as it does about the cooking vessel used. I prefer to use a deep metal, non-stick, cake tin (not spring form) or a two handled heavy bottomed non-stick pot that is not too deep or too wide. I know a lot of cooks who favour pyrex dishes but I have found you’re more likely to achieve crunchy tahdig-heaven using a metal dish.

Ingredients – Serves 4 generously

 2 cups best quality basmati rice – washed well and soaked in cold salted water for 2 hours
½ teaspoon saffron, ground in a mortar and pestle and steeped in ⅓ cup of boiling water
½ cup dried barberries
1 teaspoon sugar
2 tablespoons of butter
Vegetable oil or ghee – oil must be neutral tasting so not olive oil or peanut oil
3 chicken maryland (chicken leg and thigh attached)
3 large onions – 1 roughly chopped and 2 finely sliced
1 carrot, peeled and roughly chopped
Salt
2 egg yolks
1 cup greek yogurt

Method

Place the chicken marylands into a saucepan along with the carrot and roughly chopped onion and 2 teaspoons of salt.  Add enough cold water to just cover the chicken. Bring to a boil over medium heat, skimming any scum from the surface. Lower the heat to a gentle simmer and cook partially covered for an hour, Once cooked remove the chicken, reserving the stock. When the chicken is cool enough to handle remove the meat from the bones, discarding the skin and shred into large chunks.

   

Whilst the chicken is cooking, bring a good size pot of salted water to the boil. Drain the soaked rice and add to the boiling water. Cook, stirring gently, for about 8-10 minutes, or until the rice is almost cooked through but still has a little bite to it. Drain the rice in a fine meshed colander and gently rinse with a little cold water to stop the rice from continuing to cook. Set aside.

Heat a generous amount of oil or ghee in a frypan and cook the onions along with a pinch of salt until they are golden brown and caramelised. Set aside. In the same pan melt a tablespoon of butter and gently saute the barberries with the sugar for a few minutes, set aside. Beat the egg yolks with the saffron liquid then add the yogurt, along with 1 tablespoon of melted butter and a pinch of salt and mix well. Place the rice in a large bowl and add the yogurt mixture and mix throughly but gently until well combined.


Heat the oven to 200C. Butter or oil your cooking vessel well – as stated above I prefer a metal non-stick dish and in this instance I used a cake tin (not spring form). You could also use a deep skillet or a pyrex casserole dish. Add half the rice mixture to the tin. Even it out and press down firmly. sprinkle with half the barberries. Mix the chicken meat with the caramelised onions and a few tablespoons of the reserved chicken stock. Place the chicken mixture evenly on top of the rice. Spread remaining rice on top of the chicken. Again press down firmly. Sprinkle over the rest of the barberries. Cover with foil and bake for 20 minutes. Lower heat to 160C and cook for a further hour. Remove from the oven and let it sit undisturbed for 10 minutes before removing the foil and inverting the tahchin onto a large plate. Serve by cutting into wedges.

Tahchin - Persian Comofort Food

Cinnamon Roll Cake

Giant Cinnamon Roll

I’ve called this a cake but it’s probably more accurate to describe it as one giant cinnamon roll. There’s something very addictive about cinnamon rolls – yeasty sweet dough, buttery cinnamon filling and that vanilla frosting that seeps into all those nooks and crannies. If there’s anything more comforting than a cinnamon roll and a cup of coffee I’d like to know about it!

Cinnamon rolls are a bit of a labour of love to make. Not that they are difficult but there is a fair amount of time spent waiting for the dough to prove and rise. But all that rising makes for the lightest and softest dough, so be patient as it’s well worth the wait. Once your roll is out of the oven the only thing you need to do is decide is if you’re going to pull it apart, slice it or share it.

Ingredients  adapted from Sally’s baking addiction

Dough
½ cup milk
¼ cup water
3 tablespoons butter
2⅓ cups flour
3 tablespoons sugar
½ teaspoon salt
1 package instant yeast
1 egg

Filling
3 tablespoons butter, very soft
1 tablespoon cinnamon
½ cup light brown sugar, packed
¼ cup sugar

Glaze
1 cup icing sugar
2 tablespoons milk
1 teaspoon vanilla extract
Pinch salt

 Method

Place the milk, water, and butter in the microwave and heat until butter is melted let the mixture cool until it is just hot to the touch, add the yeast and let sit for 5 minutes. Pour into bowl of stand mixer fitted with a dough hook.

Pour the flour, sugar and salt into butter mixture and mix. Add egg and mix for a few minutes. If dough is very sticky, add a drop more flour. Shape dough into ball and place into an oiled bowl. Cover and let rise in a warm spot for an hour. Meanwhile, combine the filling ingredients (excluding the butter) and grease a 9-inch round pan.

On a lightly floured surface, roll out the dough into a rectangle about a 1/4-inch thick. Spread softened butter evenly all over dough, including edges. You can put the butter in the microwave for a few seconds till it gets to an almost melted stage to make the spreading easier. Sprinkle filling evenly on top of dough.

Using a pizza cutter, slice dough (vertically – the long way) into 6 even strips. Loosely roll up the first strip and place it into the center of the greased pan. Wrap/coil the next strip around the roll in the center (don’t roll it into itself like you did the first strip), starting at the spot where the previous coil ended so you achieve the look of one continuous spiral. Repeat with the rest of the strips. The spiral should fill up almost the whole pan at this point.

Preheat oven to 180C. Cover and let rise again in a warm spot for 1 hour, till the dough puffs up nicely and spreads to fill the whole pan. Bake 25-30 minutes, until golden brown. Let cool, then drizzle glaze over cake. To make the glaze, whisk together all the ingredients and drizzle over cake.

Giant Cinnamon Roll

Oven Baked Chicken Parmigiana Sliders

Chicken Parmigiana Sliders

I think you could put anything in the middle of a bread roll and it would taste great and one of my favourite sliders, apart from the usual burger of course, is chicken parmigiana. Parmigiana is delicious as is but put it in the middle of a bun and it tastes even better. This is a great make ahead family meal that’s a real crowd pleaser.  I like to bread my own chicken and make my own tomato sauce but if you are stretched for time, you can of course buy good quality pre-crumbed chicken from your butcher or poultry shop and use a premium tomato sauce from a jar. All the ingredients can be prepared beforehand, then just assemble the sliders at the last minute and bake. The smell wafting out of the oven as they cook is fabulous and you just know they are going to taste amazing – the bread comes out all crispy and garlicy (yes, that’s a word) and the tomato sauce and cheese are nice and bubbly. All you need in terms of a side is a salad.

Ingredients – serves 6 

12 slider buns – or 6 dinner size bread buns which is what I used
800g (approx) crumbed chicken schnitzels (breast or tenderloins) shallow fried  – basically you want enough chicken to generously cover each bun
2 cups tomato pasta sauce, home made or a good quality sauce from a jar
2 cups grated Mozzarella cheese
½ cup grated Parmesan cheese
3 tablespoons butter, melted
1½ teaspoon garlic powder
1 teaspoon Italian seasoning

Method

Preheat oven to 180C. Place the bottom half of the slider buns in a greased casserole dish that will hold them snuggly. Place the cooked chicken evenly on the bottom buns and then cover them in sauce. Combine the mozzarella and Parmesan cheese and sprinkle it over the sauce. Place the top buns on the sliders. 

Chicken Parmigiana Sliders Chicken Parmigiana Sliders

Chicken Parmigiana Sliders Chicken Parmigiana Sliders

Melt the butter and mix the garlic powder until it is thoroughly combined.  Pour the melted butter over the buns and then sprinkle with Italian seasoning. Cover the dish with foil and bake for 15 minutes, then remove the foil and continue baking for another 15 minutes, or until the tops of the rolls a crispy and the sliders are hot and bubbly.

Chicken Parmesan Sliders

Chocolate & Hazelnut Cake with Espresso Ganache

Best Ever Chocolate Dessert - Chocolate & Hazelnut Cake with Espresso Ganache

As you can see from the Christmas decorations in the background this was a cake I made for a pre Christmas dinner we hosted. I love the combination of chocolate and hazelnut and try to sneak ground hazelnuts into a lot of cakes I make. This particular recipe is quite interesting as the base of the cake is meringue which is pre-baked and then topped with a chocolate cake batter before being baked again. It has the consistency and texture of a torte rather than a regular chocolate cake which elevates it into a sweet worthy of dessert. Once the cake has been topped  with the chocolate expresso ganache it needs to be chilled in the fridge, so it’s a great make ahead dessert for a dinner party. The topping of fresh raspberries not only looks great but they pair brilliantly with the chocolate.

Ingredients – Serves 10-12  Adapted from Australian Gourmet Traveller

6 large eggs, separated
330gm caster sugar
180gm hazelnut meal
20gm Dutch-process cocoa, sieved
160gm softened butter
250gm dark chocolate (55% cocoa solids), melted
30ml espresso-strength coffee
300g raspberries for top of cake
Espresso ganache
160ml pouring cream
20ml espresso-strength coffee
180gm dark chocolate (70% cocoa solids), finely chopped
20ml chocolaté liqueur, optional

Method

Preheat oven to 180C. Whisk egg whites and a pinch of salt in an electric mixer until soft peaks form (3-4 minutes). Gradually add 165gm sugar, whisking until stiff and glossy (3-4 minutes), then fold in hazelnut meal and cocoa. Meanwhile, line base and sides of a buttered 25cm-diameter springform cake tin with baking paper, spoon hazelnut meringue mixture into prepared tin, smooth top and bake until a skewer inserted withdraws clean (15-20 minutes), then set aside.

Beat butter and remaining sugar in the bowl of an electric mixer until pale and creamy (4-5 minutes), then add yolks one at a time, beating well to combine. Stir in melted chocolate and coffee, then pour onto meringue and bake until centre is firm (25-30 minutes). Refrigerate until firm (2-3 hours).


Espresso Ganache Chocolate Hazelnut Cake with Espresso Ganache

For espresso ganache, bring cream and coffee to the boil in a saucepan over medium-high heat, remove from heat, add chocolate and liqueur, stir until smooth. Pour over cake, smooth top. Refrigerate until set (1-2 hours). To serve, remove cake from tin, remove paper and serve topped with raspberries.

Best Ever Chocolate Dessert - Chocolate Hazelnut Cake with Espresso Ganache

Pulled Pork for a Crowd – Perfect Party Food

New Years Eve Party Menu - Pulled Pork

Now that Christmas is over and the turkey and ham leftovers in the fridge are finally starting to subside it’s time to start thinking about New Years Eve and if you’re planning on having a  New Years Eve party or any gathering where you want crowd pleasing food that’s a cinch to prepare then this pulled pork recipe is for you. The other bonus of this recipe is that it can be prepared well in advance, even days before, and then reheated just before serving – entertaining doesn’t get much easier than that! The pork is seasoned with a dry rub and left to marinade overnight. It’s then slow cooked for quite a few hours (relax, it’s all hands off work and you won’t need to do a thing while it bakes). By the end of the cooking time the meat is meltingly tender and can be shredded with ease before being coated with a simple homemade barbecue sauce. You can make this as spicy or as mild as you like – the recipe below includes chipotle chillies but you can leave these out if you are catering for a crowd that involves children. One note on the cut of pork – this is best made with any kind of cut from the shoulder as it can stand up to the long cooking time without drying out.  I was able to find some rolled boneless pork shoulder that had a layer of crackling on top, which I crisped up separately at the end of the cooking time, and chopped up to serve as a crunchy little addition to the soft meat, something I can highly recommend! I recently made this for a friend’s birthday and it went down a treat. For a party I think the easiest way to serve this is with soft buns, coleslaw and maybe a couple of other side dishes like corn on the cob or potato salad.  The quantities below feed a lot of people but if there are leftovers it freezes well and you can use pulled pork as taco fillings, for nachos or even with eggs in a jazzed up huevos rancheros.

Ingredients – Serves at least 30 but can be scaled down easily and freezes well

8 kg pork shoulder, free range if possible – I used 4 x 2kg pieces of boned and rolled pork shoulder
6 onions, roughly sliced
a few drops liquid smoke – optional

Dry Rub
⅔ cup brown sugar
2 tablespoons salt
½ tablespoon black pepper
1 tablespoon paprika
1 tablespoon smoked paprika
2 teaspoons cumin
2 teaspoons mild chilli powder
2 teaspoons garlic powder
2 teaspoon dried oregano

Barbecue Sauce
3 tablespoons vegetable oil – I used the fat that I skimmed from the cooked pork
2 medium onions, finely diced
6 cloves garlic, finely minced
3 cups tomato ketchup – I use Heinz Organic
1 cup water
2 tablespoon paprika
1 tablespoon smoked paprika
2 tablespoon Dijon mustard
½ cup cider vinegar
6 tablespoons Worcestershire sauce
2 tablespoon canned chipotle chiles in adobo – optional
1 teaspoon chipotle chilli powder – optional, or replace with mild Mexican chilli powder
6 tablespoons dark brown sugar
3 tablespoon honey
A few drops of liquid smoke
Salt and freshly ground black pepper

Method

The day before you plan to cook the pork mix all the dry rub ingredients together and divide evenly between the pork pieces and rub all over the skin, massaging it in well. Wrap in plastic wrap and refrigerate over night. To cook the pork, bring it to room temperature and preheat the oven to 150C. Place the sliced onions into the bottom of a large roasting pan that will comfortably hold the meat. I had to use two pans and if you do this just divide the onions amongst the pans. Unwrap the pork and place on the onions. Add enough water around the meat to come about half an inch up the side of the pan. Cover the pork loosely with some scrunched up baking paper then cover the roasting tins tightly and securely with foil, you want to make sure as little steam as possible can escape. Place in the oven and bake for 5 hours. Check the pans halfway through to make sure there is still some liquid in the pan and it’s not drying out.

Oven Baked BBQ Pulled Pork Oven Baked BBQ Pulled Pork

After 5 hours remove the baking paper and foil and cook for a further hour. At the point you can take the pork out of the oven and cover it again and let it cool. When it’s cool enough to handle remove the crackling (if you have any) and set it aside – it won’t be crisp and you will need to crisp it up under a hot grill for a few minutes. Shred the pork using 2 forks or your hands, which I find easier. Skim as much fat as you can from the pan juices and reserve if you wish to use it in your bbq sauce. Place the shredded meat back into the baking pans and mix to coat it with the onions and pan juices.

To make the barbecue sauce, heat the oil or pork fat in a large sauce pan and fry the onions along with a pinch of salt until very soft. Add the garlic and fry for another couple of minutes. Add the tomato ketchup and water and bring to a boil then simmer for about 5 minutes. Add the rest of the ingredient and stir well to combine. Bring to a simmer and cook gently for a further 10 – 12 minutes.

Oven Baked BBQ Pulled Pork BBQ Sauce for Pulled Pork

When the barbecue sauce is ready add it to the shredded meat a few ladlefuls at a time and mix in after each addition to make sure all the pork is nicely coated. Any left over sauce can be served on the side or poured on top of the pork. The pork can be cooked ahead of time, even a couple of days earlier, and coated with the sauce and kept refrigerated until you need it. To warm it through just bring it to room temperature and place it covered in a preheated oven for about 30 minutes.