B00CU1W244_EBOK

ng a slotted spoon, remove the pork from the sauce and
sfer to a chopping board. Roughly shred with two forks,
n return to the sauce and gently heat through until warm.
jun-spiced pork with
aised red cabbage
15 mins COOK 2 hours 15 mins
s is a dish for a lazy weekend. The long, slow cooking
duces tender, juicy meat which just falls apart. Use
leftover pork to make the shredded pork sandwiches
heat the oven to 160°C.
ce the garlic, onion, chilli and vinegar in the bowl of a food
cessor and process until smooth. Stir through the sauces,
e mix and coriander and set aside.
ce a large heavy-based casserole over medium–high heat
spray with cooking oil. Cook the pork, in two batches if
essary, for 3–4 minutes until browned all over, then remove
set aside. Add the spicy sauce mixture to the casserole and
g to the boil. Reduce the heat to a simmer and cook, stirring
asionally, for 10–12 minutes until the onion is cooked.
urn the pork to the casserole, pour in the chicken stock,
son to taste with salt and pepper and stir to combine. Cover,
n transfer to the oven and cook for 2 hours until the pork
lling apart.