Pulled pork toast with BBQ chilli sauce
Place the pork and chillies in a roasting tin and cover with 800ml water INGREDIENTS1kg pork leg/shoulder or gammon2 chillies, or to taste, seeded and slicedSAUCE:15ml (1 tbsp) olive oil1 onion, chopped2 cloves garlic, crushed5ml (1 tsp) smoked paprika10ml (2 tsp) Worcestershire sauce200g (1 cup) dark brown sugar250ml (1 cup) vinegar125ml ( cup) soy sauceSauce:15ml (1 tbsp) cornflour, mixed with 15ml (1 tbsp) water6 slices toasted sourdough or rye breadFresh rocket, to serveMethod:Preheat the oven to 160C. Place the pork and chillies in a roasting tin and cover with 800ml water. Cover loosely with foil, crimping the edges to secure, and roast for 2 hours 30 minutes.For the sauce, heat the oil in a pan and fry the onion until translucent. Add the garlic and smoked paprika and cook for a minute. Stir in the remaining ingredients and cook for about 10-15 minutes. Remove the cooked pork from the oven, keep covered and allow to cool. Shred the meat from the bones and mix with 125ml (cup) of the cooking liquid.Mix a few tablespoons of the cooking liquid with the dissolved cornflour and add to the sauce, cooking until thickened. Arrange pulled pork on toast, pour over sauce, top with rocket and serve.Serves 6..
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